Mothers Day Dishes

Here’s what NJ chefs make for their moms on Mother’s Day — and their recipes

Cooking is a delicious way to show love. And while there may be more expensive, more pizzazz-y, more creative ways to say “I love you,” there isn’t a more down-to-earth, more nourishing, more doable, tastier way to show your deep appreciation than by taking time to prepare and serve your loved one a homemade dish.

Moms certainly know it; they’ve been cooking for us since we were infants. So, come Mother’s Day, why not show how much you care, admire and adore Mom by cooking something special for her — something that a professional chef would make for his own mom?

We asked local chefs to share a recipe for the dish they cook for their mothers on Mother’s Day — a delicious dish that you can now make for yours.

David Burke, Ventanas in Fort Lee, Drifthouse in Sea Bright, David Burke at Orange Lawn in South Orange

Celebrity chef David Burke, a Fort Lee resident, is the chef at Ventanas in Fort LeeDrifthouse by David Burke in Sea Bright, David Burke at Orange Lawn in South Orange, and David Burke Tavern and Woodpecker by David Burke, both in New York City. His 83-year-old mom loves pasta but she’s no fan of red sauce. She also loves pot roast, which Burke calls “a luxury.” This braised short rib dish is her favorite dish. Burke adds an egg on top for breakfast the next day. Plus, he loves to make it for her because, he said, “I get to remind her that pot roast is supposed to be moist.”

Braised Short Ribs 

5 pound bone-in beef short ribs, cut crosswise into 2-inch pieces

Kosher salt and freshly ground black pepper

3 tablespoons vegetable oil

3 medium onions, chopped

3 medium carrots, peeled, chopped

2 celery stalks, chopped

3 tablespoons all-purpose flour

1 tablespoon tomato paste

1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)

10 sprigs flat-leaf parsley

8 sprigs thyme

 4 sprigs oregano

 2 sprigs rosemary

 2 fresh or dried bay leaves

1 head of garlic, halved crosswise

4 cups low-salt beef stock

Preheat oven to 350°F.

Season short ribs with salt and pepper.

Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons of drippings from the pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.

Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes.

Add all herbs to the pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to the oven.

Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over. Or with pasta. 

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