Houston Country Club Sous Chef Gerardo Martinez says his bone-in short ribs recipe is the product of those who came before him.
“This dish came to life because of the techniques I learned from others,” he says. “[Chefs I’ve worked with] taught me a lot about braising, the art behind it and making sure I can bring every flavor out.”
He describes his short ribs as tender, with meat that, when braised perfectly, will fall off the bone.
“There’s a nice earthy flavor from the mushrooms and sundried tomatoes I added to the braise,” he says, “and the sauce is deep in color and in flavor.”
Ultimately, Martinez says “creating dishes that make people happy is what I love doing first and foremost.” And he appreciates the the collaborative work environment at Houston Country Club.
“It feels great to have a team to bounce ideas off of,” he says. “The best dishes are the ones we work on together—as a team—to make sure every time [the member] takes a bite, all the flavors come together. If the team is happy … that’s when we know we made a successful dish.”