Beef ribeye and braised cheek

Roasted beef ribeye and braised beef cheek, creamy potato purée, glazed heirloom carrots, and chimichurri.

Perhaps the best part about winter is shamelessly eating rich foods that stick to your ribs, guilt-free. Taryn Wa, co-Founder and culinary director Savoury Chef Foods in Vancouver has the perfect suggestion: this dish with two different cuts of beef, creamy and thick potatoes and glazed carrots. Prepare beef cheeks the day before serving for best results.

Beef cheek and jus

½ lb beef cheeks
salt, to taste
2 tbsp vegetable oil
1 small carrot, cut into chunks
1 stalk celery, cut into chunks
½ onion, cut into chunks
¼ cup red wine
1 tbsp tomato paste
2 cup beef stock
1 clove garlic, crushed
3 sprigs thyme
3 black peppercorns

Preheat oven to 300°F

Season cheeks with salt (be careful to not over-season as the braising liquid will be heavily reduced).

Heat a few tablespoons of oil in a heavy oven-safe pan or Dutch oven over high heat. Place the cheeks in the pan and sear on all sides until golden brown. Remove beef from pan, turn down the heat and add carrots, onion and celery.

Cook the vegetables until golden. Add the tomato paste and let the tomato paste caramelize slightly.

Deglaze the pan with red wine and scrape any pieces of meat that are stuck to the pan and stir.

Add stock, garlic, thyme and peppercorns.

Cover and place the pan in preheated oven. Cook until tender but not falling apart, about 4 to 5 hours.

Remove cheeks from the pot and let cool. Reduce the braising liquid for the sauce.

Remove vegetables, thyme and garlic, and skim off any excess fat. Reduce the liquid over medium heat until it coats the back of a spoon. Set aside until ready to assemble.

Trim cheeks and slice into 4 pieces.


1½ lb ribeye
3 tbsp vegetable oil
salt and pepper, to taste

Preheat oven to 375°F

Trim most exterior fat from the ribeye and truss with twine. Heat a cast iron skillet over high heat. Rub the roast with vegetable oil and season with salt and pepper.

Sear the beef on all sides until golden brown.

Roast beef in oven until internal temperature reaches 120°F.

Let rest for 10 minutes before slicing into 6 oz. portions.

Glazed carrots

½ cup chicken stock
1 clove garlic, crushed
1 sprig thyme
2 tbsp butter
salt, to taste
2 bunches multicolour baby heirloom carrots, trimmed and scrubbed

In a medium saucepan over high heat, combine the chicken stock, garlic clove, thyme, butter and salt, and bring to a boil.

Reduce heat to medium, add carrots and cook until tender. Let the liquid reduce and turn into a thick glaze, continue basting carrots as the liquid reduces. Keep warm until ready to serve.

Potato puree

2 large yellow potatoes, peeled and cut into large chunks
1 tbsp kosher salt
¼ cup heavy cream
¼ sprig fresh thyme
1 strip lemon zest
2 tbsp butter

Put the potatoes in a pot and cover with cold water, add salt and bring to a boil over high heat.

Turn down heat and simmer until potatoes are tender. Meanwhile, put cream in a small pot with thyme and lemon zest, heat over low heat to infuse flavours.

After 20 minutes, remove and discard thyme and lemon zest from cream. Once potatoes are tender, push through a ricer into a bowl. Add butter and cream and mix, keep warm.


½ clove garlic, peeled and chopped fine
1 small shallot, peeled and chopped fine
¼ bunch fresh parsley, stems removed and leaves chopped fine
1 pinch dried oregano
2 tbsp sherry vinegar
3 tbsp extra-virgin olive oil
salt and pepper, to taste

In a bowl, mix all ingredients together, and season to taste.


2 radishes, thinly sliced
4 sprigs chervil

To assemble dish, serve one slice of beef cheek and one slice of beef ribeye per person, with potato puree and carrots.

Garnish with radish slices and chervil leaves.

4 servings