Boston Restaurants Featured Recipes Steak/beef

Root Beer Braised Short Ribs

Rootbeerdinner 2013 (2)The pop of a top, the fizz of the rich carbonation and the sweet taste of root beer– there are few things that evoke such fond memories. On Sunday, July 28th, 2013 at 6 p.m., Chef Paul Turano of Tryst Restaurant in Arlington, MA is collaborating with New England’s very own root beer company, Tower Root Beer, for the third annual Root Beer Dinner, celebrating Tower’s 99-year-old classic soda recipe.


  • 3 lbs Boneless Beef Short Ribs (about 1 1/2″ thick with good marbling)
  • 1 ea yellow onion, rough chopped
  • 1 ea carrot, rough chopped
  • 2 ea celery stalks, rough chopped
  • 3 ea garlic cloves, rough chopped
  • 3 Tbls tomato paste
  • 4 ea fresh thyme sprigs
  • 1 ea bay leaf
  • 1/2 bottle dark beer
  • 1/2 bottle Tower Root Beer
  • 3 cups chicken stock
  • 3 Tbls balsamic vinegar
  • flour, as needed
  • salt and pepper
  • canola oil, as needed


Season short ribs with salt and pepper, dredge in the flour, bang to remove excess flour. Heat a sauté pan over medium heat, add a little canola oil and cook the ribs in batches (Do Not Overcrowd the Pan!) Brown the ribs on all sides, taking care not to burn the flour. Remove ribs and place in an oven proof casserole about six inches deep. Sear remaining ribs.

Wipe out excess oil from the sauté pan. Add the onion, carrot and celery, season with salt and pepper and continue to cook until light brown. Add the garlic and cook until fragrant. Add the tomato paste and cook an additional 3-5 minutes, stirring often. Add the beer, root beer and bring to a boil for two minutes. Pour into the casserole over the ribs. Add the aromatics and chicken stock. Cover the casserole with lid or aluminum foil. Place in 300˚ oven. Half way through cooking, flip the ribs in the liquid to ensure even cooking. Cook approximately two and a half hours, until the short ribs are tender, but not falling apart.

Remove the meat from the casserole, strain the liquid through a sieve, skim excess fat and return to casserole or a stove top safe pan. Reduce the liquid until the desired consistency. Return ribs to the liquid to slowly reheat.

Serves 4-6

Alcoholic Drinks/Cocktails Featured Recipes

Spiked Root Beer Float

On July 17 we at Tryst will be celebrating New England’s own Tower Root Beer’s return after a 30 year hiatus. At 6:30 pm we will be hosting a root beer inspired dinner that features three courses and three cocktails, including this one.


  • 1 oz. Tuaca
  • 1/2 oz. Stoli Vanil
  • 1 bottle Tower Root Beer (chilled)
  • 1 scoop vanilla ice cream


In a hurricane glass add Tuaca, Stoli Vanil and ice cream.  Serve with a straw and spoon.  Pour Tower Root Beer tableside and leave the remainder of the bottle on the table.

Appetizers Featured Recipes Italian Meals

Paul Turano’s Asparagus Bruschetta


  • 4 slices of country style sliced bread (2 inches thick)
  • 1 bunch of asparagus, woody ends removed
  • zest of 1 lemon
  • 2 tablespoons of grated parmesan cheese
  • 1/4 teaspoon of red pepper flakes
  • 1/2 bunch flat parsley (roughly chopped)
  • 1/2 ball burrata cheese (thinly sliced)


  1. Combine lemon zest, parmesan cheese, red pepper flakes, and parsley in a bowl forming a gremolata. Set aside
  2. Rub asparagus and bread with olive oil, salt, and pepper.
  3. On a pre-heated, outdoor grill cook the asparagus and bread.
  4. When the asparagus is tender and still warm, toss with the gremolata.
  5. Place the bread on a plate with the asparagus mixture and the burrata cheese. Drizzle with olive oil and serve family style.
Boston Restaurants Entree/Dinner Featured Recipes Italian Pasta Pork

Red Wine Braised Boar with Fresh Cavatelli

This recipe is from Paul Turano, Executive Chef at Tryst Restaurant in Arlington. The subtle flavor and gamey texture of the boar is enhanced by slowly simmering the meat at a low temperature over a long period of time, allowing the flavors of the sauce to marry with the boar. Pair this dish with a good, northern style Côtes du Rhône.

Boar Ragout Ingredients

  • ¼ cup canola oil
  • 3 cups diced mirepoix (onion, carrots & celery)
  • 3 lbs. boar shoulder – medium diced
  • 5 ea. garlic cloves, chopped fine
  • 2 tbs. rosemary, rough chopped
  • 2 tbs. thyme, rough chopped
  • 1/2 tsp. hot pepper flakes
  • 3 cups red wine
  • 4 cups veal stock
  • 1/2 can tomatoes; crushed by hand
  • 1/2 cup slab bacon
  • 2 ea. bay leaves
  • Salt & pepper to taste

Boar Ragout Cooking Instructions

  1. Heat a large Dutch oven or roasting pan over high heat, adding the canola oil.
  2. Season the boar with salt and pepper and sear until browned.  Work the meat in batches being careful not to crown the pan.
  3. Once all of the meat is browned add the mirepoix and sauté until tender and lightly browned.
  4. Add garlic until fragrant.
  5. Add rosemary, thyme and a pinch of hot pepper, until fragrant..
  6. Deglaze with veal stock, scraping out the sauté pan.
  7. Add the wine and remainder of the ingredients.
  8. Cover lightly and simmer for approximately 2 hours – or until meat is tender.

Cavatelli Ingredients

  • 2 cups flour
  • 1 egg (beaten)
  • 10 oz. ricotta
  • 1 tsp. salt

Cavatelli Cooking Instructions

  1. Pour the flour on a table or cutting board and make a well in the middle.
  2. Add the ricotta, salt, and beaten egg.
  3. Slowly pull all of the ingredients together with your hands and knead the dough for 2 – 3 minutes.
  4. Lightly flour and cover the dough with plastic wrap, then let it rest for at least an hour.
  5. Cut 2 oz. pieces of dough and roll into long dowels. Let dowels rest an additional hour after cutting.
  6. Cut each dowel into 1/2 inch pieces and cook in salted, boiling water for 10 minutes.

Toss the boar ragout with the cavatelli and sauté for a few minutes,  allowing the pasta to absorb the ragout – serve with Pecorino Romano cheese.