Chef Jim Guy can be seen on the popular "Kitchen Guy" TV series on stations throughout Montana, and coming soon via syndication to television stations in other parts of the United States. Prior to this series, Chef Jim hosted a live television cooking segment in Indianapolis on a successful and widely viewed morning news and entertainment program on the FOX television affiliate there. He also was an instructor at the Indianapolis Culinary Institute, teaching courses in culinary basics and advanced cuisine preparation.

Chef Jim has cooked as a guest chef in a number of fine dining restaurants including Fine Dining Hall of Fame winner Something Different in Indianapolis; Bella Vita Ristorante, Fishers, Ind., and several others throughout the Midwest. He developed and designed the unique menu featuring sweet and savory crepes for Liquid Planet in Missoula, Montana, and he served as Executive Chef for the Stonehaven Grille, the restaurant for Phantom Hills Golf Course and Community.

Chef Jim's culinary career evolved after a number of years as a successful print and television journalist and association management professional. He worked as a television news anchor for an NBC affiliate in one of the top 50 markets in the U.S. He also worked in the White House press corps for Market News Service, a financial newswire. His earlier journalism credentials include stints as a general assignment reporter for The Pittsburgh Press and correspondent for Time Magazine.

He has been published widely in periodicals throughout the United States, including as a regular columnist in The Central New York Business Journal; the New York Times Op-Ed page and Association Management magazine. He also inaugurated the Test Kitchen column for Indianapolis Dine Magazine. and is a consulting chef for Chefsline.com.

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BBQ Beef Short Ribs

2 tbsp. oil

3 lbs. Beef short ribs

1 medium onion, chopped fine

Cup celery, chopped fine

¼ cup apple cider vinegar

1 cup ketchup

2 tbsp. sugar

2 tsp. salt

3 tbsp. Worcestershire sauce

1 tsp. spicy mustard

Heat oven to 350 degrees.

Heat oil in Dutch oven and brown ribs on all sides. Remove ribs and sauté the onions in the fat left in the pan until soft. Place the ribs back in the pan and add the celery, vinegar, ketchup, sugar, salt, Worcestershire and mustard. Cover and bake in the oven for 1 to 2 hours. The meat should fall apart. Skim off any excess fat and remove the meat. Bring the sauce to a boil and add a cornstarch slurry (1 Tbsp. cornstarch to 1 tsp. cold water). Thicken the sauce and serve over the meat.

 
Send your questions and comments to me at chefjim@kitchenguy.biz