The Bear‘s Recipes Are So Easy to Make— Including The Viral Omelette From Season 2

Sydney’s Omelette

In season 2 episode 9, Syd has a tender moment with the overwhelmed and very pregnant Sugar as they’re close to opening up The Bear. Syd notices Sugar’s stress and offers to cook up anything she desires. Sugar requests an omelette and the chef happily obliges. What happens next is a 3-minute blissful ASMR cooking video where Sydney shows her mouthwatering skills.

The recipe is simple for even the most inexperienced cooks. Way more simpler than the spaghetti featured in season 1. The great part of the episode is that Sydney shows her process all the way through. So even if you make a mistake, you know what to work on. Take a look below at how you can cook the easy omelette at home.

Ingredients

• 3 eggs
• 1 tablespoon + 1 teaspoon of cold butter
• Boursin cheese (preferably garlic and herb)
• Chives
• Sour cream and onion chips

Recipe

1. Crack three eggs in a fine mesh sieve over a large bowl. Whisk with a fork until all eggs are in the bowl and are silky smooth. Add salt to taste.
2. Place a pan on medium heat and melt 1 tablespoon of butter. Swirl the pan so the butter coats the pan.
3. Add the egg mixture to the middle of the pan. Make sure the egg is evenly distributed throughout the pan. Scramble the mixture with a rubber spoon while shaking and stirring the pan.
4. Once the bottom is cooked white the top is runny. Pipe your Boursin cheese in the diameter of the omelette with a piping bag or a plastic bag with the tip cut off.
5. Roll your omelette off the heat with the rubber spatula and place it on a plate.
6. Glaze your omelette by rubbing butter on it. Garnish the omelette with chopped chives and crushed sour cream and onion chips.

Chicken Piccata

In season 1, episode 8, Carmy shows the team a chicken piccata recipe in the kitchen. It’s an endearing scene and the staff seems to enjoy the simplicity with a burst of flavor.

The actual chef in the show, Matty Matheson, recreated the recipe on his YouTube channel with Courtney “Coco” Storer and you can make this for any mood.

Ingredients (serves 4)

• 4 skinless, boneless chicken breasts
• 1 cup AP flour
• 6 cloves of garlic (roughly chopped)
• 2 tbsp. small capers
• 1/2 dry white wine
• 1/2 cup hot chicken stock
• 2 lemons
• 1/8 cup fresh broadleaf parsley
• 6 tbsp. unsalted butter
• Kosher salt
• Black pepper
• Olive oil

Recipe

1. Pound the chicken breasts in a ziploc bag to about 1/3 to 1/2 inch thickness.
2. Season the chicken breasts lightly with salt and pepper.
3. Heat a large pan on medium-high heat with a layer of olive oil coating the bottom of the pan.
4. Pour flour in a large dish and coat the chicken in the flour. Shaking off excess flour.
5. Place two chicken breasts in a pan and fry until light brown— about 2 to 3 minutes. Flip to the other side until that side is light brown.
6. When all the chicken breasts are cooked, set them aside on a rack to cool. Lower the head to medium and add garlic to the pan. Cook until fragrant.
7. Add the wine to deglaze the chicken bits at the bottom of the pan. Reduce the wine and add chicken stock and capers until it is also reduced.
8. Cut two lemons and add in the juice. Add butter to make the sauce very silky.
9. Plate the chicken on a large plate and add the sauce to serve.

Family Meal Spaghetti

The best recipes are ones that use one or two pots. Minimal cleaning and maximum flavor. In season 1, episode 8, Carmy finds a recipe from his brother Michael and decides to cook it up for the staff. Though he didn’t use the full recipe from his brother’s note card, it’s still a hearty meal in the end.

Ingredients

• 1 28 oz. cans of crushed San Marzano tomatoes
• 1 lb of spaghetti
• 1 large onion
• Handful of basil
• 1/2 stick of butter
• Crushed red chili flakes

Recipe

1. Heat olive oil, butter, onion, and a pinch of salt over medium-low heat for 4 minutes.
2. Add garlic and stir with a wooden spoon to incorporate
3. Add crushed red chili and stir allowing to cook another 2 minutes.
4. Add crushed tomatoes. Stir well.
5. Turn heat down to low and cook for at least 45 minutes, stirring consistently to keep from burning.
6. Add salt and blend until smooth (blending optional).
7. Add pasta to salted boiling water and cook until al dente.
8. Add to sauce and cook until pasta’s cooked through.
9. Finish with torn basil stirred into the sauce.
10. Top with Parmesan and a pinch black pepper.

Sydney’s Cola Braised Short Ribs With Risotto

“It’s tremendous, chef,” Carmy tells Sydney when she cooked up her Cola Braised Short Ribs with risotto. The recipe via Food and Wine is a little bit more harder than the previous recipes, but it’s still very doable.

Ingredients for Short Ribs

• 4 pounds beef short ribs (about 8 to 10 short ribs)
• 2 teaspoons kosher salt, plus more to taste
• 1 teaspoon black pepper
• 3 tablespoons olive oil
• 1 medium (10 ounce) yellow onion, chopped (about 2 cups)
• 4 medium (10 ounces total) carrots, peeled and chopped into 1/2-inch pieces (about 1 1/2 cups)
• 4 medium (4 ounces total) celery stalks, halved lengthwise and chopped crosswise into 1/2-inch pieces (about 1 1/2 cups)
• 6 medium garlic cloves, finely chopped (2 tablespoons)
• 2 tablespoons unsalted tomato paste
• 2 cups dry red wine
• 2 cups cola soft drink (such as Coca Cola)
• 2 cups unsalted beef stock
• 8 (4-inch) thyme sprigs, plus more leaves for garnish
• 4 (6-inch) parsley sprigs
• 5 fresh bay leaves
• 2 tablespoons unsalted butter 
• 2 teaspoons aged sherry vinegar

Ingredients for Risotto

• 8 cups vegetable broth 
• 8 tablespoons unsalted butter, cut into 1-inch pieces and refrigerated, divided 
• 2 medium shallots, finely chopped
• 1 1/2 cups uncooked Arborio rice or carnaroli rice
• 1/2 cup dry white wine
• 1/2 teaspoons kosher salt
• 4 ounces Parmigiano-Reggiano cheese, grated

Recipe for Short Ribs

1. Preheat the oven to 325. Pat short ribs dry using paper towels, and sprinkle evenly with salt and pepper. Heat oil in a large Dutch oven over medium-high.
2. Add short ribs, and cook until browned on all sides, about 4 minutes per side. Transfer to a large plate or bowl, reserving drippings in Dutch oven.
3. Add onion, carrots, and celery to drippings in Dutch oven; cook over medium, stirring occasionally, until vegetables start to soften, about 5 minutes. Add garlic and tomato paste; cook, stirring constantly, until fragrant and tomato paste evenly coats vegetables, 1 to 2 minutes. Add red wine; bring to a boil over medium-high.
4. Add cola and beef stock; bring to a boil over medium-high. Reduce heat to medium-low, and nestle short ribs back into Dutch oven. Tie together thyme and parsley sprigs using kitchen twine, and nestle into cola mixture; add bay leaves. Cover and bake in preheated oven for 2 hours.
5. Uncover Dutch oven, and continue cooking, undisturbed, until sauce starts to thicken and reduce and short ribs are very tender when pierced using a fork, about 45 minutes. Remove from oven, and skim fat from top; discard fat. 
6. Transfer short ribs to a large bowl. Place Dutch oven over medium heat; cook, stirring occasionally, until liquid is thickened and reduced enough to coat the back of a spoon, about 15 minutes. Remove from heat, and stir in butter and sherry vinegar. Season with salt to taste. Return short ribs to Dutch oven; cover and keep warm.

Recipe for Risotto

1. Bring vegetable broth to a boil in a medium saucepan over medium-high. Reduce heat to medium, and maintain a simmer.
2. Heat 2 tablespoons of the butter in a large skillet over medium-high. Place remaining butter back in refrigerator. Add shallots to melted butter in skillet, and cook, stirring occasionally, until translucent, about 5 minutes.
3. Add rice, and cook, stirring constantly, until rice is hot and well coated in butter, about 2 minutes. Add wine and salt, and cook until wine is almost completely evaporated and absorbed, about 1 minute. Ladle about 1 cup simmering broth over rice until just covered.
4. Cook, stirring occasionally, until rice absorbs most of broth. Continue adding broth, 1/2 cup to 3/4 cup at a time (about 8 to 10 times), stirring occasionally, until nearly absorbed between additions; cook until al dente, about 16 minutes total.
5. Once rice is al dente, add about 3/4 cup broth, and continue cooking until just past al dente (rice will be tender but still have some slight resistance), 1 minute, 30 seconds.
6. Immediately remove from heat, and add Parmigiano-Reggiano and remaining 6 tablespoons cold butter. Stir until butter is completely melted and risotto is thick and smooth but still slightly runny.
7. Transfer to a large bowl or individual plates, and top evenly with short ribs and desired amount of cola sauce. Garnish with thyme leaves; serve immediately.

Braciole

See, Mikey is telling his story while Sugar, Carmy, and Cousin Richie are prepping a braciole on the side. Everyone has a stake on the recipe. As much as the fun and gossip is, all the focus is on cooking for the fam. Here’s a recipe from the show’s culinary producers via the Wall Street Journal.

Ingredients

• 3 pounds flank steak, butterflied and pounded thin, about ¼ inch (ask your butcher to do this, if possible)
• Salt and black pepper
• 12 thin slices (about ¼ pound) prosciutto di Parma
• 2 cups seasoned panko breadcrumbs
• ½ cup grated Parmesan
• ½ cup grated pecorino
• ¼ cup pine nuts, toasted
• ¼ cup golden raisins, chopped (optional)
• ¼ cup chopped Italian parsley
• 3 tablespoons chopped garlic
• ¼ cup grapeseed oil
• 2 to 3 quarts tomato sauce (enough to cover meat when braising)
• 2 red bell peppers (whole or sliced in half to fit in pot)
• 1 yellow onion, peeled and quartered

Recipe