Short Ribs Braised in Port and Wine

Menu Part: 
Entree
Cuisine Type: 
American
Serves: 
12

The ultimate meat and potatoes dish. The short ribs are slowly braised in wine sauce for full-bodied flavor, and become fall off the bone tender. They are served with mashed potatoes and make a hearty and satisfying meal.

Ingredients

24 beef short ribs (20-25 lb.), crosscut to include three bones, each 6- to 7-in. section tied horizontally and vertically to resemble a package
Salt and pepper, to taste
Olive oil for sautéeing
Anchovies and chopped garlic, to taste
4 qt. small-dice mirepoix (2 parts yellow onion, 1 part each celery and carrot; turnip and celery root are good variations)
Fresh thyme and Italian parsley, hot red pepper flakes, and lemon zest, to taste
750 ml port (see note)
750 ml red wine (see note)
1 cup tomato paste or pureed dried tomatoes
Several bay leaves
Equal parts veal and chicken stock, for braising

Steps

1. Begin a full day before service. Season ribs with salt and pepper and thoroughly brown on all sides in a little oil. Remove to braising pans so ribs are touching, but not crowded.

2. Sauté anchovies and garlic in same sauté pan. Add mirepoix, herbs, hot pepper flakes, and lemon zest. Sweat briefly and deglaze with wines. Stir in tomatoes. Pour mixture over ribs and tuck in bay leaves. Add stock mixture just to level of rib tops.

3. Place in 400ºF oven; cook uncovered for 10 min. Cover and lower oven to 300ºF. Braise for at least 4 hours (often much longer), until meat is fork-tender yet holds firm. Remove, cool, and refrigerate overnight.

4. For service: Skim off congealed fat from liquid; remove rib packages and set aside. Strain liquid, reserving some for reheating ribs. Reduce the rest to consistency of thick sauce and set aside. Gently warm ribs, moistened with liquid and covered, in a slow oven.

5. Per order: Untie two rib packages; remove bones, fat, and connective tissue. Plate with mashed potatoes and sautéed vegetables, and nap with sauce.

Note: The better the quality of the port and wine, the better the sauce.

Source: Recipe from Chef Tom King

More From FoodService Director

Ideas and Innovation
smoothie

Nurses often mention that at 2 p.m. they are dragging and just trying to get through their 12-hour shift. This winter I will be implementing a 2 p.m. pick-me-up, which will include a smoothie station where they can create their own smoothie to help get them through their shift. It will be filled with energy-boosting ingredients to personalize their own drink, such as bananas, almonds, spinach and even dark chocolate.

Ideas and Innovation
chili

Winter is when our guests frequently crave something comforting and hearty, and chili is great for that. Our plan is to boost guest engagement this winter by inviting them to design a unique chili experience. The guest chooses the type of chili first, then the vessel: bowl, bread or potato. Next, they customize their dish even further by choosing the toppings, which will be categorized as traditional, creamy, crunch or heat. The wild card, crunch and heat categories, are where my team and I will flex our creativity and highlight different flavors, ingredients or techniques.

Ideas and Innovation
new year party

In search of inspiration for this letter, I turned to the one I wrote for January 2017, in which I griped about some trends I wanted to toss in the new year. Twelve months later, the Sriracha trend has calmed down, food trucks seem slightly less pervasive and, while the definition of “clean” eating continues to evolve, it’s not so laser-focused on GMOs. So it seems my predictions were correct, including the one about where I’d be eating on New Year’s Day (though I had no clue my now-fiance would propose to me that night over duck noodle soup).

However, since this year has been...

Industry News & Opinion

Dining hall workers at Stanford University in Stanford, Calif., have been asked to remove stickers worn in protest of working conditions at the school’s dining halls, The Stanford Daily reports.

School officials say that the stickers with the statement “Respect and a Fair Workload” go against a union-university agreement that states union members may not wear “insignia [with] any message that is vulgar, profane, or disparaging of Stanford, or that results in conflict or disruption in the workplace.”

In a conversation with The Daily, Seth Leibson, senior organizer for SEIU...

FSD Resources