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A Restaurant Guy

“I’ve told so many people that [Restaurant Guys Radio] is basically Car Talk for Food, and I mean that in the most positive way. I don’t know how often you guys listen to Car Talk but that’s quite a compliment.” >> Listen: hi | lo

--Charlie Trotter

The Guys' Restaurants:
Stage Left
Catherine Lombardi
Please Visit Our Sponsors:
“Extraordinary Italian Wines”—The Restaurant Guys
The Mardiney Group
Heritage Foods
State Theatre


Braised Short Ribs from Stage Left Chef Anthony Bucco

  1. Preheat oven to 350 degrees.
  2. Aggressively season short ribs with salt & pepper.
  3. Heat sauce pot or rondeau over high heat until hot to the touch, add oil and begin searing ribs.
  4. Sear short ribs on all sides and remove.
  5. Drain off any excess oil, leaving only enough to coat the bottom of the pan.
  6. Next add the vegetables, coriander seeds, peppercorns, & bay leafs. Begin to caramelize the vegetables.
  7. When vegetables have taken on a nice brown color, add the tomato paste, stir to incorporate then deglaze with red wine.
  8. Reduce the wine by half, add stock, thyme & rosemary, bring to a boil, reduce to a simmer and add back the short ribs.
  9. Cover the pot and place in a 350 degree oven for about 4 hours.
  10. You will know it is done when you can knock the meat off the bone with a fork.

The Restaurant Guys

Who Are The Restaurant Guys? Every week, Francis Schott and Mark Pascal host the Restaurant Guys, a show that's as informative as it is fun. Francis and Mark own Stage Left Restaurant in the heart of New Brunswick's theatre district, and, along with their expertise in a wide range of fine dining and wine matters, they bring to the table humor and intelligent conversation, perfect for the midday listener. The show includes discussions and interviews with famous chefs, restaurateurs, wine and food writers, critics; and the Guys even give stuff away occasionally.