Braised Beef Short Ribs

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

1. Preheat oven to 225 degrees convection of 325 conventional.
2. Prep the short ribs.  Remove the membrane from the bottom side of the rack.  Remove any necessary excessive fat.  Salt and Pepper
3. In a large Rondo or Sautee Pan, add 2 TBLS of Olive Oil.  Bring to medium heat.
4. Sear all edges of the short rib until well browned.  Remove from the Rondo.
5. In the same Rondo, add 1 cup each of fine diced celery, onion and carrots.  Cook until well softened.
6. Add 2 TBLS of minced garlic and cook for 2 more minutes.
7. Deglaze the Rondo with 1 cup of red wine.
8. Once reduced, at 3 TBLS Tomato Paste and continue to cook until it thickens and becomes a nice dark color.
9. Add 3 cups of Beef Stock and cook for 5 more minutes or until you achieve the thickness you want.
10. 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.