Well-known Seattle caterer Gourmondo is passionate about locally sourced ingredients, a touchstone for its menus that reflect the company’s roots in Pike Place Market over 20 years ago. “We have a passion for great food made using locally-sourced ingredients, and we work hard to bring authenticity and creativity to every meal we prepare,” says Michael Zimmer, Gourmondo catering chef.

From daily-delivered fresh baguettes from Le Panier Bakery to custom spice blends from World Spice Merchants and Washington-grown produce, we Gourmondo sets a focus on local when in the kitchen.

That inspiration and the spring “braising” season led to Zimmer and his colleague Bill Morris to create this Syrah-soaked recipe for beef short ribs. “This dish comes from our love of braising and the versatility of a short rib in the catering and event arena,” Zimmer says. “Short ribs are a fantastic choice for a party or event because you can make them ahead of time and they don’t toughen up while waiting to be served.”

When choosing a Syrah to cook with, the chef says his team likes to choose notes in wines that you really want to shine through. “We like to think about the characteristics at center stage, as we are reducing and concentrating the flavors,” he adds. “That said, we have the Wild Eyed Syrah from Mark Ryan Winery that we enjoy using with this dish.”

The duo of chefs also suggest pairing with the same wine to bring out the likeminded cooked, concentrated flavors of the dish, and adding spring elements like sautéed morels and fresh peas to fill out the rest of the dish.  

Huckleberry-Glazed Beef Short Ribs

Recipe courtesy by Chefs Bill Morris and Michael Zimmer

Serves 6 people

2-3 tablespoons canola oil
6 6-ounce portions beef short ribs, trimmed, deboned
¾ cup vegetable braising mix of carrots, celery, onions, garlic, fennel, apples
1 herb bundle of thyme, rosemary, oregano, bay leaves, parsley stems
2 cups Syrah
2 quarts beef or veal stock
½ cup huckleberries
1 cup reduced veal stock
Kosher salt, to taste
Coarsely ground black pepper, to taste
4 tablespoons butter, divided
¾ cup fresh fava beans
1 cup morel mushrooms, cut in half

Season boneless short ribs with salt and pepper and set aside. Heat a semi-deep braising/stewing pan over medium heat, then add oil until trails of vapor just start to appear. Sear the beef on each side for approximately 3-4 minutes, or until nicely browned. Remove and set aside.

Add vegetables and cook for 4-5 minutes until caramelized. Add herbs and wine, bringing to a simmer. Reduce by half its volume over medium-high heat.

Add beef and enough stock to come two-thirds the way up the beef. Bring to a boil, cover and place into an oven set to 325° F. Add more stock if necessary if the liquid depletes before tender.

Cook for approximately 2 hours or until tender but holding together. Remove and hold.

In a medium saucepan, pour in veal stock and add huckleberries. Reduce over medium heat until about 1 cup. Season, keep warm and set aside.

In another medium saucepan, heat 2 tablespoons butter over medium heat and add fava beans, sautéing until tender, 4-5 minutes. Remove. In the same pan over medium heat, melt the remaining butter and add morels, sautéing until tender, 4-5 minutes.

To serve, place short ribs on each plate, adding sautéed vegetables on the sides and pour glaze over the beef.