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
amazon prime delivery

About 90% of our students receive financial assistance and participate in our free and reduced-price meal program. But a number of students in our district study remotely due to circumstances such as chronic illness. In January, we hired a driver to deliver meals to students who aren’t able to step into our cafeteria each day.

Ideas and Innovation
wheaton emerson int salad bar

Restaurant design is all about catching a customer’s eye —and it’s sometimes particularly beneficial to be far-sighted. As Airbnb has proven with its San Francisco headquarters, where cafe spaces are inspired by cities like Cairo and Mumbai, elaborate design schemes that evoke far-flung geographic regions can be done to great effect. But operators are finding simpler ways to achieve that feel.

That’s been the experience of Kutztown University Dining Services in Pennsylvania. Kent Dahlquist, director of housing and dining services, says that when the university decided several years...

Managing Your Business
overtime payroll timesheet

Just eight days before Dec. 1, when operators would have to comply with the U.S. Department of Labor’s new overtime rules, a federal judge in Texas slapped an injunction on the regulation. The move indefinitely halted the rules that would have doubled the overtime threshold to $47,476, affecting nearly 4.2 million workers, according to the DOL. For some operators, the move was too little, too late. Now, they have to answer to employees who had been briefed on promised wage increases.

Kansas Memorial Union at the University of Kansas in Lawrence made changes ahead of the deadline...

Ideas and Innovation
ucmc model

With a budget and timeline in place, and the support of the university behind them, the foodservice team at the University of Chicago Medical Center was ready to get rolling with the renovation of one of its patient services kitchens. The facility, which services the hospital’s Center for Care and Discovery and Comer Children’s Hospital, was tripling in size to serve two additional patient floors, to the tune of $9 million. But that didn’t mean immediately jumping in with steel and screws.

“First, we cut out scaled pieces of paper and moved things around,” says Elizabeth Lockwood,...

FSD Resources