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Collection: PHS Line
Recipe By: Chef Roberto
Braised Beef Short Ribs
Ingredients
- 1 case beef short ribs
- 1/2 gal Red Wine
- 2 gal. Au jus
- 1 can tomato paste
- 1 c. Evoo
- 2.5 lbs diced carrots
- 2.5 lbs diced celery
- 5 lbs diced w. Onion
- 2 Tbsp. Black pepper
- 1 c. Salt
- 1/3 c. Dijon mustard
- 6 bay leaves
- 1/2 c. Browning seasoning
- 1 1/2 c water
- 2 c brown sugar
- 5 sprigs of thyme
- 4 c corn starch for searing
- Slurry
- 2 c corn starch
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Directions
- Heat the evoo in a large rondo and cook carrots celery and white onions until soft
- Add tomato paste and mix through
- Add brown sugar Dijon mustard water browning seasoning au jus and stout
- Bring to a boil and simmer 10 minutes
- Add bay leaves
- Trim the beef and cut into portions
- Season with salt and pepper
- Roll in corn starch
- Fry in big prep fryer to seat the outside
- Place in 4 inch hotel pans and cover with braising liquid
- Add sprigs of thyme
- Place in oven at 275 Degrees f for 2 hours
- Check and keep cooking if needed
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