Photo by Emma Goddard

The Greenbriar Inn’s executive chef, Fabio Flagiello, makes this popular entrée in the fall using fresh-picked butternut squash, carrots, rainbow chard, parsley, sage and rosemary from the restaurant’s on-site gardens. You’ll be able to find most of those ingredients at the farmers market, a county farm stand or your favorite grocery store.

Note: Ingredients are separated into three lists for the entrée’s different components. Be sure to check all of them before you shop for groceries.

Makes 4 servings

Braised Beef Short Rib


½ cup olive oil
Salt and pepper to taste
2½ pounds boneless beef short rib
2 medium yellow onions, finely chopped
2 stalks celery, chopped
3 medium carrots, chopped
4 cloves garlic, peeled and left whole
1 cup fresh parsley, chopped
3 six-inch stems fresh rosemary
8 leaves fresh sage
1 cup red table wine
2 tablespoons tomato paste
2 quarts beef stock


  1. Preheat oven to 325 degrees.
  2. Heat the olive oil in a large roasting pan over
    medium heat.
  3. Sprinkle the short ribs with salt and pepper and
    sear in the pan for 1-2 minutes on each side.
  4. Remove the short ribs from the pan and set aside.
  5. In the same pan over medium heat, add the vegetables, garlic and herbs and cook for 5 minutes. Add red wine, let it evaporate, then mix in the tomato paste, add the beef stock, and bring to a boil.
  6. Place the short rib in the sauce, cover the roasting pan with foil, and bake for 3 hours.


Butternut Squash Puree


Olive oil
½ cup yellow onion, chopped
1 carrot, chopped
2 cloves garlic, minced
1½ pounds butternut squash, peeled and chopped into 1-inch pieces
½ quart vegetable stock
Pinch of salt
Pinch of pepper


  1. In a medium-size pot over medium heat on the stovetop, heat a drizzle of olive oil and pan-roast the onion, carrot, and garlic until golden brown.
  2. Add the butternut squash and roast for few minutes, then add the vegetable stock.
  3. Turn heat to low and simmer for 20-30 minutes until all the vegetables are soft.
  4. Transfer all ingredients into a blender and puree. Depending on the size of your blender, this might require blending in two batches.
  5. Finish with salt and pepper.


Honey Baby Carrots 


½ pound baby carrots
2 tablespoons olive oil
½ cup yellow onion, chopped
2 pinches fresh parsley, chopped
1 tablespoon honey
Pinch of salt
Pinch of pepper


  1. Mix all the ingredients in a large bowl, then spread them evenly on a large sheet pan.
  2. When the short rib has about 20 minutes left, bake this on the rack below it. After 20 minutes, the carrots should be lightly caramelized and tender. If more time is required, leave the carrots in the oven a little longer while the short rib rests on top of the stove.


Braised Rainbow Chard


2 cloves garlic, chopped
¼ cup olive oil
1 pound rainbow chard
Pinch of salt
Pinch of pepper


  1. In a large sauté pan over medium heat, cook the garlic in the olive oil for a few minutes.
  2. Add the chard and braise slowly until soft, but not mushy—about 5 to 8 minutes.
  3. Finish with salt and pepper.



Cut the short rib into large squares. Arrange the rainbow chard and squash puree side-by-side on the plate and nestle the short rib pieces on top. Place the carrots to the side, and then drizzle the sauce from the short rib pan over the meat. Garnish the plate before serving if desired; Chef Fabio garnishes with more fresh produce and flowers from the garden and a few dollops of his roasted beet cream.

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