The Big Short

Marina Jack

BY BRITTANY MATTIE SRQ DAILY FRESHLY SQUEEZED CONTENT EVERY MORNING THURSDAY MAY 3, 2018

This generous portion of Braised Short Ribs remains an underlined feature on the menu at Marina Jack’s scenic Dining Room. Chef Dabney ultimately decided on a boneless short rib dish so guests would get more bang for their buck, and the presentation itself proves remarkably eloquent compared to the bony alternative. Chef Dabney sears the meat from the chuck before slow-braising it for 6-8 hours in a Wild Mushroom Petite Sirah Demi-Glace until fork tender. Once cooked to perfection, the hefty 8 oz stack of Halperns Aged Beef gets served royally atop sautéed spinach and garlic, as well as smashed truffle and Yukon gold potatoes. If rice pilaf, steamed asparagus or sautéed broccolini sound more appealing, side selections can be easily traded to maximise that Mmm’ moment! Do not let yourself glance over a savory signature entree—this big hunk of short rib is awaiting at your next waterfront supper.

Marina Jack is a member of Nosh, SRQ Magazine's content marketing program for local restaurants. 

Photo by Wyatt Kostygan.

Marina Jack, $33, 2 Marina Plaza, Sarasota, 34236, 941-365-4232

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