The luxury of functionality: Blackberry Mountain and HestanFebruary 19, 2020
Hestan Outdoor featured in Luxe Interior + DesignMarch 11, 2020
All gas everything.
Our new 30″ all gas range bakes, browns and broils to perfection with the gently balanced heat of a gas oven while offering high-performance gas burners for the searing and melting you love.
Smaller spaces deserve superior performance, too.
From cozy apartments to your next tiny home project, Hestan’s 30″ all gas range is the perfect way to add power and performance to any space. And with 12 signature finishes, you can complement your kitchen’s personality perfectly.
Juicier meats, every time.
Thanks to natural convection airflow, gas ovens deliver magnificently moist baking and perfectly even browning. They also excel at broiling and braising tender and juicy meats – which suits Hestan Home Economist and Culinary Content Coordinator Niloo Sarshar’s favorite short rib recipe perfectly:
- 3 pounds bone-in beef short rib
- 2 large carrots, cut into 1 in. chunks
- 2 stalks celery, diced
- ½ yellow onion, diced
- 3 tablespoons tomato paste
- 1 ½ cups dark stout beer
- 1 ½ cups beef broth
- 2 sprigs fresh thyme
- 3 bay leaves
- Salt and pepper
- 2 tablespoons chopped fresh parsley
- Preheat oven to 350 degrees.
- In a large Dutch oven, heat the oil over medium-high heat. Meanwhile, season short ribs liberally with kosher salt and pepper.
- Sear short ribs until well browned on all sides, about 10 minutes total. Transfer short ribs to a plate.
- Drain about 3 tablespoons of the fat and add in the onions, celery and carrots. Season with salt and pepper. Cook for about 5-7 minutes until softened.
- Add in the tomato paste, and cook for an additional minute.
- Add beer to pot and scrape the bottom of the pot to get all the bits off.
- Return the short ribs to the pot and add the additional stock, just to barely cover the short ribs.
- Cover pot and put into oven for 2 ½ hours.
- Remove the pot from the oven and transfer the short ribs and carrots to a large platter; discard the thyme and bay leaves.
- Bring the pan sauce to a boil and allow to simmer on medium-high heat for about 15-20 min. Skim off any excess fat on the surface.
- Return the short ribs and carrots to the pot, making sure to evenly coat them in the sauce.
- Serve short ribs with fresh parsley, pan sauce and your favorite mashed potatoes!
Niloo Sarshar, Culinary Content Coordinator