Braised Short Ribs

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
6

This recipe features a short rib so tender the meat falls off the bone. Slow-cooking in an aromatic stock is responsible for the full-bodied flavor.

Ingredients

2 tbsp. olive oil
6 lb. meaty beef short ribs
Seasoned flour
1 large onion, chopped
2 carrots, diced
2 celery ribs, chopped
2 cups dry red wine
2 cups beef stock
4 sprigs thyme
1 bay leaf
Bean ragout
 

Steps

1. Preheat oven to 325 F. Heat 2 tablespoons oil in large ovenproof pot. Dust ribs with flour; brown in batches. Remove ribs and reserve.

2. In 2 tablespoons of drippings, saute onion, carrots and celery for 10 minutes over medium heat, or until soft. Add wine and broth and bring to a boil; add thyme, bay leaf and ribs. (Ribs should be covered by liquid; if not, add more stock or water to cover.)

3. Cover pot tightly and transfer to oven. Cook 3 hours or until ribs are very tender; remove and keep warm.

4. Strain braising liquid and return to pot; cook until reduced and thickened.

5. Serve ribs over bean ragout topped with braising jus.

More From FoodService Director

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Menu Development
sweet pea ravioli

On any given night at the Wake Robin senior living facility in Shelburne, Vt., residents may find spring sweet pea and mascarpone ravioli with white wine cream sauce or acorn squash stuffed with quinoa and cranberries on the menu. These dishes, along with a new sweet-potato burger topped with cilantro aioli, aren’t just delicious, says Director of Dining Services Kathy King. They’re also completely vegetarian.

The popularity of Meatless Mondays and the growing number of people who call themselves “flexitarians” have impacted menu development in every noncommercial sector. Although...

Managing Your Business
umass amherst food

Restaurateurs in Amherst, Mass., aren’t happy with UMass Dining .

Registered dietitian Dianne Sutherland told local NBC affiliate WWLP News in May that the high quality of food served on campus means students aren’t visiting neighborhood eateries as frequently as those businesses might like.

“Even our vendors who we work with, they get complaints from the restaurants that students are staying on campus,” she said. “They are already paying for the food; why should they [go] off campus to eat?” More than 19,000 Amherst students are on a meal plan—6,000 of whom live off campus...

FSD Resources