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

K-12 foodservice participating in federal nutrition programs soon could fall into some extra cheese. The U.S. Department of Agriculture is set to buy 11 million pounds of cheese to raise plummeting prices, the result of a dairy glut. The acquired product will be distributed to federal nutrition programs, which might include WIC, SNAP and Child Nutrition Programs, and food banks.

The purchase falls short of a call from Congress, unions, special interest groups and commodity organizations for a $150 million buyout of dairy assets to mitigate the 35% drop in dairy revenues—a 30-year...

Ideas and Innovation
cardboard takeout box

The death knell keeps ringing for polystyrene containers. A story Monday in the Chicago Tribune reports that a man who provided free recycling for the foam products in 10 area communities is shutting down his services, citing expense and logistical difficulties, and leaving few options for diverting the material from landfills.

“From a business perspective, there is no market for [recycled polystyrene foam]. It's difficult to sell,” Beth Lang, facilities and general services manager at the Recycling Drop-Off Center in Naperville, Ill., told the Tribune. “The second reason, and more...

Industry News & Opinion

Students at Martin Luther College will be able to cook their own food in the cafeteria this year, thanks to the addition of a new self-cook station installed during the cafeteria’s renovation, The Journal reports.

In addition to the self-cook station, which contains induction cookers, the revamped cafeteria at the New Ulm, Minn., school will include new pizza equipment, a panini grill, tiled floors, poured countertops and new arrangements to make the cafeteria appear more open.

"We wanted to make it look more like a restaurant and not like a cafeteria," Director of Dining...

Industry News & Opinion

Two chefs at Whitworth University in Spokane, Wash., are trying to help solve the Mars food dilemma, myfoxspokane.com reports .

Just outside the school’s cafeteria, Executive Chef Timothy Grayson and his partner, Christine Logan-Travis, are trying their hand at growing tomatoes, oregano, basil and other plants in Martian Regolith Soil, the closest soil on Earth to that found on the fourth planet from the sun.

All of the plants in the Mars-inspired garden are intended for human consumption.

“It is a reality that at some point, if man goes to Mars, they will need to...

FSD Resources