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

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
chicken tetrazzini bowl

The No Whey station in the main dining hall at Georgia Southern University in Statesboro, Ga., offers students meals that are free of the eight most common allergens. When Brittany Parham, the dietitian who oversees the station, polled food-sensitive students on which favorites they missed most, “comfort foods” was the overwhelming response. Parham, who herself has food allergies, worked with chefs on the 20,000-student campus to focus on allergen-free versions of pasta bakes, biscuits, banana bread and other down-home dishes. Recently, the chefs reworked the school’s traditional chicken...

FSD Resources