2017 Nutritional Challenge: Nick Napolitano's Short Ribs

Sunrise Senior Living  |  November 14, 2017
2017 Nutritional Challenge: Nick Napolitano's Short Ribs

We pride ourselves on providing our residents with delicious meals that are nutritionally sound, and one of our favorite ways to keep our menus diverse and fresh is the annual Senior Eats Nutritional Challenge. 

On Thursday, Nov. 9, Sunrise Senior Living held our fifth annual Senior Eats Nutritional Challenge. Sunrise chefs from across the U.S. and Canada submitted nutritious recipes, and five finalists traveled to The Fairfax at Belvoir Woods, VA, to compete for the title of Sunrise Signature Chef.

Meet Nick Napolitano, a finalist from Sunrise of Des Peres, MO. Nick has been working in the culinary industry for 13 years, having earned a culinary degree from Forest Park Culinary School and a degree in Restaurant Management from the University of Missouri-Saint Louis. Nick joined the team at Sunrise of Des Peres as the Dining Services Coordinator almost six years ago. 

Nick loves working for Sunrise and knows that residents look forward to meals each day, so it’s important to ensure they have a great experience. He is proud to have introduced “Fancy Fridays” at Sunrise of Des Peres, where items like filet mignon and lobster tails are prepared for residents one Friday each month. This helps residents Live with Anticipation as they look forward to a special occasion each month.

When Nick isn’t at work, he enjoys spending time with his four kids who range in age from 13 years to three months. He spends many weekends watching their games and just hanging out at home.

Here's Nick's delicious recipe, which earned him a spot in the 2017 Senior Eats Nutritional Challenge.

Braised Red Wine Short Ribs with Truffle Roasted Yukons & Asparagus

Serves 4

Short Ribs:

  • 2 pounds bone-in short ribs
  • 3 tablespoons olive oil
  • 1 onion, diced
  • 2-3 stalks celery, diced
  • 2 carrots, diced
  • 1 cup red wine (Port recommended)
  • 5 cups beef stock (unsalted)
  • 2 tablespoon thyme, chopped
  • 2 tablespoon garlic, minced
  • 1 teaspoon black pepper, ground
  1. Seasons ribs with garlic and pepper. Sear ribs in a heated and oiled stock pot until golden brown on each side, then remove ribs from pot.
  2. Add mirepoix (onions, carrots, celery) and cook until tender; deglaze pan with red wine.
  3. Add ribs back in to stock pot, and add thyme, garlic, and beef stock.
  4. Cover pot with a lid or tightly with foil, put in preheated oven at 325 degrees F for two-and-a-half to three hours.
  5. Remove pot from oven and strain contents and reserve liquid for service.

Truffle Potatoes:

  • 3 tablespoons olive oil
  • 2 tablespoons garlic, minced
  • ½ teaspoon black pepper, ground
  • 2 tablespoons truffle oil
  • 4-5 medium-sized Yukon potatoes
  1. Dice potatoes to a medium size and put into a large bowl.
  2. Toss with olive oil, garlic, and pepper.
  3. Lay out evenly on a non-sprayed large sheet pan and bake in preheated oven at 400 degrees for 35 minutes.
  4. After done cooking, toss potatoes in while truffle oil.

Seared Asparagus:

  • 1 pound fresh asparagus
  • 2 tablespoons olive oil
  • ½ teaspoon black pepper, ground
  • ½ teaspoon garlic, minced
  • 1 lemon
  1. Heat skillet with oil and add asparagus.
  2. Halfway through cooking, add pepper and garlic.
  3. When asparagus are tender, squeeze lemon over asparagus.
  4. To serve: Plate potatoes in middle of plate, short ribs over potatoes and asparagus on the side; drizzle strained braising liquid over top.

We hope you love Nick's recipe as much as our residents do!

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