Braised Short Ribs

Portions: 25 Portion size: 10 oz (300g) meat with bone

2 floz (60 mL) sauce U.S. Metric Ingredients

Procedure

8 oz

250 mL

Short rib sections, 10 oz (300 g) each

1. Tie the short ribs, as shown in Figure 11.11.

2. Dry the meat so it will brown more easily.

3. Heat the oil in a heavy skillet until very hot. Brown the steaks well on both sides. Transfer the browned steaks to a braising pan or baking pan.

10 oz

300 g

Onion, cut brunoise

5 oz

150 g

Celery, cut brunoise

5 oz

150 g

Carrot, cut brunoise

5 oz

150 g

Bread flour

2>/2 qt

2.5 L

Brown stock

5 oz

150 mL

Tomato purée

2

2

Bay leaves

to taste

to taste

Salt

to taste

to taste

Pepper

Per serving:

Calories, 299; Protein, 29 g; Fat, 17 g (52% cal.); Cholesterol, 55 mg;

Carbohydrates, 6 g

i; Fiber, 0 g; Sodium, 70 mg

Figure 11.11

Tie short ribs as shown so the meat will stay on the bone during cooking.

Figure 11.11

Tie short ribs as shown so the meat will stay on the bone during cooking.

Add the onion, celery, and carrot to the fat in the skillet and sauté until lightly browned.

Stir in the bread flour to make a roux. Cook until the roux is browned. Stir in the stock and tomato purée and simmer until the sauce thickens. Add the bay leaves and season to taste with salt and pepper. Pour the sauce over the steaks. Cover and braise in the oven at 300°F (150°C) until tender, about 2 hours. Transfer the steaks to a hotel pan for service.

Strain the sauce (optional). Degrease. Adjust the seasoning and consistency and pour over the steaks.

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Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

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