Recipes that are sure to make you ‘Top Chef’

Heat the oven to 350 degrees. Heat the oil in a large deep ovenproof skillet over medium-high heat until it shimmers.  Salt and pepper the ribs and cook them, in batches, until they are nicely browned on all sides, about 20 minutes.

Remove the ribs and add the onion, carrot, celery, garlic, 2 sprigs of thyme, and salt and pepper to the skillet. Cook, stirring occasionally until the vegetables begin to soften, about 5 minutes, then add the peppers. Continue cooking until the vegetables are tender and browned, 5 to 10 minutes more. 

Return the ribs to the skillet. Add the vinegar and enough stock to come up the sides but not over the ribs. Bring the braising liquid to a simmer. Add the tarragon and remaining thyme then transfer the skillet to the oven and cook at a very gentle simmer (just an occasional bubble) for 1 hour.  Turn the ribs and continue cooking until the meat is tender and comes easily away from the bone, about 1-1/2 hours more. 

Transfer the ribs and vegetables to a plate. Bring the braising liquid to a simmer and skim off the fat.  Reduce the liquid slightly (just so it has a little body) then return the ribs and vegetables to the skillet. Simmer just long enough to reheat the ribs, then serve.

Heat the oil in a small skillet over medium heat until it slides easily across the pan.  Pat the steaks dry with paper towels. Season the steaks with kosher salt and pepper on both sides then place them in the skillet. Reduce the heat slightly (the oil should sizzle but not sputter) and cook the steaks until the first sides are browned, about 3 minutes.  Turn the steaks and brown the second sides, about 3 minutes more.  Prop the steaks on their edges and brown the fat for about 2 minutes, then return the original sides of the steaks to the pan.

Cook the steaks for about another 2 minutes then add the butter and herb sprigs. Continue turning the steaks from side to side and basting with the lightly browning butter until the steaks are done (a total of 23 to 25 minutes for medium rare). Remove the steaks from the skillet and allow them to rest for about 10 minutes. Slice and serve sprinkled with coarse sea salt if desired.

Heat the oven to 400 degrees. Heat 1 tablespoon of oil in a medium ovenproof skillet over medium-high heat until it shimmers. Add the salmon, skin-side down, and cook until the skin begins to crisp, 2-3 minutes.

Mound the salt around and over each piece of salmon and roast in the oven for 6 minutes for medium-rare. Remove the salmon from the oven and carefully brush away the salt. (The top should look slightly rare but the sides cooked.) Transfer the salmon to a clean work surface and brush away the remaining salt.