Detroit Restaurant Week is back for the fall: Sept. 28- Oct. 7

(WXYZ) - Detroit Restaurant Week (DRW) returns this fall. Seventeen Detroit fine dining establishments will serve-up specially-priced three course dinners beginning Friday, September 28 through Sunday, October 7, 2012 for only $30 per person.

Reservations are still strongly recommended, even after six installments of DRW. The spring edition earlier this year enticed more than 38,000 people to have dinner at a participating restaurant. Since its inception in 2009, DRW has had an economic impact of more than $5 million for the restaurants thanks to the nearly 200,000 people that have taken advantage of the dining deal.

Changes in the restaurant business have caused the number of participating restaurants to fluctuate over the years. This fall some restaurants that regularly participate are undergoing renovations that will not be completed before DRW begins; restaurants that have opened in recent months are still reaping the benefits of their newness; and others have shifted their focus away from fine dining.

For the seventh installment the 17 restaurants participating in the biannual fine dining event are:

24Grille – Westin Book Cadillac Detroit

Andiamo Detroit Riverfront – GM Ren Cen

Angelina Italian Bistro – Downtown

Atlas Global Bistro – Midtown

Caucus Club – Penobscot Building

Cliff Bell's – Downtown

Coach Insignia – GM Ren Cen

Cuisine – New Center

Da Edoardo Foxtown Grille – Foxtown

Detroit Seafood Market – Paradise Valley

Fountain Bistro – Campus Martius Park

Iridescence – MotorCity Casino-Hotel

La Dolce Vita – Palmer Woods District

Rattlesnake Club – Stroh River Place

Roast – Westin Book Cadillac Detroit

Roma Cafe – Eastern Market

The Whitney – Midtown

Reservations can be made by visiting or by contacting the restaurants directly. The web site is also a great resource for latest updates about menus, upcoming events, and to sign-up for the exclusive Detroit Restaurant Week e-newsletter. "Like" Detroit Restaurant Week on Facebook and follow @dineDRW on Twitter.

Red Wine and Hoisen Braised Beef Short Rib

5 lb Bone in  Beef short rib

1 Bottle (750ml) California Cabernet
4 each stalks of celery, chopped
3 each Carrots, Chopped
2 each Spanish onion, chopped
1 cup Hoisen sauce

1 qt chicken or veal stock
2 each cinnamon sticks
2 each star anise
3 each clove
16 each coriander seeds
6 sprigs fresh thyme
Neutral oil

Should be made 1 day ahead…. Heat a pan with enough surface area to sear all of the short ribs. Season the ribs with salt and pepper. Add oil to pan and sear short rib on all sides. Remove from pan and pour off excess oil leaving about an ounce. Add the carrot, onion, and celery to the hot pan and let natural moisture of vegetables deglaze pan. When vegetables are fragrant and start to break down add bottle of red wine. Reduce by half scraping bottom of pan with wooden spoon and add aromatics and hoisen.  Bring to a simmer and stir.  Add stock and bring to a simmer. Place short ribs back in and cover with lid or foil and place in preheated 350 degree oven until tender around 2.5-3 hours. At this point let the short ribs rest out of the oven for thirty minutes. Remove the ribs to a clean pan, strain the braising liquid, and add strained liquid back to pan with short ribs. Let the ribs cool in the braising liquid overnight. Short ribs will taste much more complex the second day.  Once cool,  you can remove the bone with a sharp knife for cleaner presentation but the bones are important in the cooking process because they add a lot of flavor.

Carrot Ginger Puree

2 lbs carrots, peeled, chopped
2 cups carrot juice, 100%, or juice your own carrots
12 each coriander seeds
1 Thumb Ginger, peeled and sliced
2 oz whole butter
salt to taste

Place carrots, ginger, and coriander in a sauce pot and add the carrot juice. Gently simmer until the carrots are fork tender. Strain and reserve carrot juice. Add cooked carrots, coriander, and ginger to a blender and puree; adding just enough of the carrot juice to make the mixture process in the blender. When blended, pass mixture though a drum sieve or force through a fine mesh strainer. Whisk in the whole butter and season with salt. Hold warm for plating.

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