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

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...

Industry News & Opinion

Access to fresh produce just got easier for students at the University of Virginia.

The Charlottesville, Va., university’s dining service has partnered with Greens to Grounds , a student-run nonprofit organization that delivers locally grown produce to students. Though students could previously purchase Greens to Grounds produce, they can now use a portion of their meal plans to do so, thecavalier.com reports .

Students can choose between a snack box or produce box, the ingredients in which usually require no cooking, and can place their orders online. The base boxes cost...

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

FSD Resources