Glazed Short Ribs

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
8

A tantalizing blend of seasonings, including star anise and lavender, grace these short ribs with flavor. The ribs are cooked until tender and served with a reduction sauce.

Ingredients

8 short ribs of beef, 16 oz. each, plus extra bones, roasted
Salt and pepper
4 tbsp. olive oil
6 carrots, coarsely chopped
6 celery stalks, coarsely chopped
4 onions, coarsely chopped
1 cup port
2 cups red wine
4 juniper berries
2 tsp. coriander
1 tsp. fennel seed
2 cinnamon sticks
2 whole star anise
4 bay leaves
1 tsp. black peppercorns
2 1⁄2-in. piece fresh gingerroot
12 thyme sprigs
1⁄4 cup parsley leaves
1 tsp. lavender
2-4 cups chicken stock
12 cloves

Steps

1. Season ribs with salt and pepper. In a large pan, heat oil and sear until brown.

2. Add carrots, celery, and onions to the pan and lightly brown. Add roasted bones and deglaze pan with port.

3. Add remaining ingredients and cover pot with foil. Simmer until tender, about 2 hr. Remove ribs from pot and set aside.

4. Strain liquids through a sieve. Degrease remaining liquid, and reduce until liquid has a sauce consistency.

5. Glaze ribs with sauce and serve immediately.

Source: Recipe from Chef  Kenneth Oringer

More From FoodService Director

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...

Ideas and Innovation
lettuce eat dining

Forced to battle crumbling infrastructure and a constant churn of trends, sometimes the best way to save a foodservice operation is to change it entirely. As Steve Mangan, director of dining at the University of Michigan, puts it, “At some point when your building starts to fail, the cost of maintenance stands out.” But for operators with limited budgets, the challenge is discerning the right time to do so—and how far to take it.

At Jefferson High School, change came because little worked anymore. The Cedar Rapids, Iowa, school’s cafeteria hadn’t been updated since 1957; students...

FSD Resources