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
scratch card

Two days a week, we do scratch card purchases of $6 or more to get a free item on the next visit. Patients and staff look forward to the Monday and Friday scratch card days. It increases sales on slow days as well as guest satisfaction.

Ideas and Innovation
ramen noodles

The Arkansas Heart Hospital in Little Rock has unveiled a new, full-time food truck called Food from the Heart. It’s the first hospital-owned and operated food truck in the nation, according to KATV .

The truck, which will offer a limited menu that includes Chef Coby Smith ’s popular ramen, served its first meal on May 2 and will roll out service throughout the area beginning next month, the report said.

In addition, it will have pop-up locations, allowing the hospital to extend its reach to communities outside metro Little Rock. The truck can also be used in emergency...

Industry News & Opinion

In a bid to boost sustainability, Dartmouth Dining Services recently replaced its paper straws with red-and-white paper versions that are biodegradable, The Dartmouth reports .

The move is “a small step but a very important one,” Associate Director of Dining Services Don Reed told The Dartmouth.

While paper straws are slightly more expensive for the department than plastic ones, the difference is slight enough to justify, Reed says.

Not all students at the Hanover, N.H., school are on board with the change, however, and some are reportedly hoarding straws from...

Industry News & Opinion

After reaching a tentative deal with the district, Los Angeles Unified School District cafeteria staff will no longer strike for 24 hours on Tuesday, Los Angeles Daily News reports.

The workers, who belong to Service Employees International Union Local 99, will receive a 3% pay increase that is retroactive to July 1 of last year. Employees who did not receive a full pay raise in their previous contract will also be eligible for an extra 1% increase if they participate in additional training or work.

Additionally, workers will receive a 3% increase for the 2018-19 school...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code