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SHORT RIB POT ROAST WITH CHEESY POTATO PUREE

 

Holiday Recipe Art 2014

 

Ingredients:

 

  • 5 lbs beef short ribs
  • 2 oz oil
  • 1 celery stalk
  • 1 carrot
  • 1 onion
  • 3 sprigs of thyme
  • 1 head of garlic
  • 2 bay leaves
  • 6 cups beef broth
  • 2 cups red wine
  • ½ cup tomato paste

 

Cheesy Potato Puree:

  • 4 medium russet potatoes peeled
  • 1 tbsp salt
  • 5 oz cream cheese
  • 2 oz heavy cream
  • 4 tbsp feta cheese
  • 2 tbsp parmesan cheese

 

Instructions:

 

  1. Preheat oven to 300°F. Clean excess fat from beef. Salt liberally and rest in fridge overnight.
  2. Heat oil in large pan over medium heat. Brown ribs evenly and remove from pan.
  3. Using the same pan, heat remaining oil until smoking. Add celery, carrots, and onions and caramelize. Add thyme, peppercorns, garlic and bay leaves. Cook until aromatic, about 2 minutes.
  4. Add red wine, Add beef stock, then short-ribs and bring to simmer. Cover with aluminum foil and braise in oven for 3 to 4 hours, or until meat is very tender.
  5. Remove short ribs from liquid. Strain cooking liquid through a china cap and discard solids.

 

For Potatoes:

 

  1. In a saucepan cover peeled potatoes with cold water by at least 2 inches, bring to a boil and simmer till potatoes are cooked, about 20 minutes.
  2. Drain well and return to the saucepan and mash by hand incorporating remaining ingredients.
  3. Season with Salt and pepper to taste

 

 

HOLIDAYS at ECHO & RIG

Make Holiday gift giving memorable with an Echo & Rig Gift Card, or pick up Chef Sam Marvin’s Holiday-in-A-Box, stocked with the finest curated products. Our friendly butchers can help to customize the ideal collection of superior meats, spice and rubs, and more gourmet delights, making an exceptional present for the meat-lovers.  Holiday-In-A-Box can be purchased in person at Echo & Rig or ordered by phone 702-489-3525.

 

 

Christmas_Menu-pg-1

Christmas_Menu-pg-2

BRUNCH ON FRIDAY

We are please to extend the Thanksgiving festivities with our sumptuous brunch being served on Friday, November 28th. Enjoy a variety of dishes, fresh pressed orange juice and refreshing cocktails with family and friends.

Brunch will be served Friday – 10am to 3pm
Brunch

Happiest Hours

 Echo & Rig bar

Happiest Hours – Downstairs

3-6 pm Daily

 

10 Draft Beers-Including Microbrews & Imports: $3

Premium Well Cocktails: $4

House Red & White Wine by the Glass:$5

 

$1.99 Steak & Egg

$1.99 Shrimp Cocktail

$1 Hot Dog

Apple Wood Smoked Bacon Wrapped Filet Mignon

COOKING (1)

 

Ingredients

2 Filet Mignons

4 slices of thick cut apple wood smoked bacon

Caramelized Onions

    • 2 onions thinly sliced
    • 1 sprig of thyme
    • 1 oz oil
    • 1 tsp balsamic vinegar
    • 1 tsp brown sugar

 

Béarnaise Sauce

  • 3 egg yolks
  • 2 tbsp water
  • 1 tbsp lemon juice
  • 1 tsbp kosher salt
  • 1 cup clarified butter
  • 1/2 bu tarragon
  • 1 shallot
  • 1/2 cup white wine
  • 1/4 cup champagne vinegar

Serve with Roasted or Mashed Potatoes

1. Wrap filets with bacon and hold into place using a toothpick.  Tip, Drive toothpick through meaty portion of bacon, meat will not melt away like fatty portion of bacon during the cooking process.

2. Season Filet with salt and pepper, sear in a sauté pan turning on all side (including bacon) till nicely browned

3. Place into oven at 350 and cook 8 minutes or cooked until desired temperature is reached.

For onions

1. Place all ingredients (except balsamic vinegar)in a pan and cook on very low heat for 45 minutes stirring occasionally.

2. When onions are browned add balsamic vinegar and remove from heat. Season with salt and pepper.

Bernaise

1. Over bain marie, in large bowl, combine yolks, water, lemon juice and salt. Whisk to sabayon until yolks are thick.

2. Place on towel and drizzle in melted butter. Butter should be warm only. Adjust with cold water.

3. Season and note balance for acid and salt.

4. Reduce tarragon, shallots, wine and vinegar till almost dry

5. Combine into hollandaise.

Butcher’s Cuts: $25.2

Skirt Steak: Cowboy Marinade “Aka Ushi Cattle”
Tri-Tip: Santa Maria Rub Niman Ranch  “All Natural”
Flank: Garlic & Lemon Snake River Farms “Black Wagyu”
Hanger: Fresh Herbs “USDA Natural Prime”


 

CUT TO ORDER “AKA USHI BEEF” By the oz. Price

Bone-in New York Strip
Tomahawk Rib-Eye
Porterhouse

SPENCER STEAK
“Double RR Ranch”
Made Famous by Jocco’s since 1917! This old school cut of beef is an all-time favorite!

RIB EYE CAP

“Double RR Ranch” (Limited Quantities)
The absolute best part of the rib eye.

BOHEMIAN STEAK

“Snake River Farms American Kobe”
Another old-school Chicago stockyard cut