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

Industry News & Opinion

The new unpaid-balance policy at Canon-McMillan School District in Pittsburgh is making waves after a former cafeteria worker sounded off about the practice on social media.

Stacy Koltiska said she quit her job with the district after being forced to take hot meals away from students who owed lunch money, CBS News reports .

Under a new policy that was implemented at Canon-McMillan this year, students whose lunch debt exceeds $25 are not allowed to receive a hot lunch. Children in grades K-6 are given a sandwich in its place, and older students receive no lunch. A recent...

Industry News & Opinion

Due to low participation in its lunch program, Talawanda School District in Oxford, Ohio, is raising the price of school meals this year, Patch.com reports .

The cost of school lunches will see a 30-cent increase, half of which is being enacted to cover the district’s budget. The other half is being required by the government to cover the cost of free and reduced-price lunches provided to low-income families. Prior to this year, the district had not raised prices since 2009.

The district’s cafeterias have experienced a decline in student participation since implementing the...

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

FSD Resources