Indulge in savory tenderness with our Braised Beef Short Ribs—a succulent delight slow-cooked to perfection, delivering rich flavors with every bite.
INGREDIENTS
- Tomato Paste - SGC# 081101
- Beef Paste - SGC# 100513
- Garlic - SGC# 124701
- Yellow Onion - SGC# 192005
- Carrots - SGC# 192260
- Celery - SGC# 192295
- Asparagus - SGC# 193426
- Mashed Potatoes - SGC# 195984
- Mill Street Beef Check Short Rib - SGC# 311417
INSTRUCTIONS
- Preheat oven to 225 degrees convection of 325 conventional.
- Prep the short ribs. Remove the membrane from the bottom side of the rack. Remove any necessary excessive fat. Salt and Pepper
- In a large Rondo or Sautee Pan, add 2 TBLS of Olive Oil. Bring to medium heat.
- Sear all edges of the short rib until well browned. Remove from the Rondo.
- In the same Rondo, add 1 cup each of fine diced celery, onion and carrots. Cook until well softened.
- Add 2 TBLS of minced garlic and cook for 2 more minutes.
- Deglaze the Rondo with 1 cup of red wine.
- Once reduced, at 3 TBLS Tomato Paste and continue to cook until it thickens and becomes a nice dark color.
- Add 3 cups of Beef Stock and cook for 5 more minutes or until you achieve the thickness you want.
- Add the short ribs back to the rondo, cover and place in the oven for 2-3 hours or until the ribs become tender.
Serve ribs over a bed on mashed potatoes and drizzle with the demi glace. Add a side of your choice.