*Chef’s Note: We butcher our short ribs into a “chop” shape allowing us to cook and serve on the bone and enhance the presentation.

Ingredient: *Chef’s Note: We butcher our short ribs into a “chop” shape allowing us to cook and serve on the bone and enhance the presentation.

Recipe courtesy of Tim Recher CEC, AAC, CWX, Director of Culinary & Clubhouse Operations, Quail West Golf & Country Club, Naples, Fla....