This short rib dish from Betony, which was just awarded three stars in the Times, is shaking up the midtown dining scene.
It's rare that a restaurant opening in Midtown causes much of a stir, but with Chef Bryce Shuman—the former executive Sous Chef of Eleven Madison Park—at the helm, it's no surprise that Betony is making waves.
The grilled short ribs are generally considered to be one of the highlights of the menu, and when you see the preparation, you understand why. Chef Shuman's attention to detail is steadfast, even though the ingredient and techniques are relatively straightforward.
We got to go behind the scenes of the Betony kitchen and see at how this beautiful plate comes is made, from start to finish (hint: put beef fat in everything). Click through the slideshow to see.
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