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

Managing Your Business
pizza toppings

When the FoodService Director editors first started tossing around the idea of an “influencers” issue, our minds immediately turned to, well, foodservice directors. After all, so much of the learning in this industry is a peer-to-peer experience, and it’s your influence that inspires the content in every single issue of this magazine.

Then we imagined the massive infighting that would occur if we tried to whittle ourselves down to a list of just 20 influential operators and thought better of it. There’s already enough arguing for us to do about which pizza toppings are best (...

Ideas and Innovation
granola bars

Where possible, we make grab-and-go items reimbursable. For example, if we’re serving a fruit and milk smoothie, we let students take a granola bar or other grain component to make it count as a meal.

Ideas and Innovation
unsung heroes graphic

Febin Bellamy, a senior at Georgetown University, is the founder of Unsung Heroes, a nonprofit that features service workers on college campuses in man-on-the-street-style Facebook interviews. This year, Bellamy is working with a dozen schools to launch their own chapters of the storytelling platform. Here’s what he’s learned about staff shoutouts.

Q: Why did you decide to start Unsung Heroes?

A: One day I started a conversation with a custodial worker in the business school that I would see all the time. I learned that we had a lot of similarities; for instance, we both wanted to...

Ideas and Innovation
bolognese sauce

We’re trying to bring scratch cooking to all the elementary schools, but we’re taking it dish by dish. Right now, we satellite a lot of the dishes out. This month we made a Bolognese from scratch, and went to each of the schools to talk to them about the process and see if they could implement it. It helps us find out the hurdles and what they are going to need to make it work.

FSD Resources