Braised Beef Short Ribs
1 portion Beef Short Rib Prep
2 fl oz Bourguignonne Sauce
Beef Short Rib Prep
1 fl oz Canola Oil
Salt & Pepper to taste
4 Osso Bucco-style Beef Short Ribs
1 ½ pounds Yellow Onions, peeled and chopped
1 pound Carrots, peeled and chopped
1 pound Celery, chopped
32 oz Red Wine, Cabernet
2 Bay Leaves
1 tbsp Black Peppercorns
1 Sprig Thyme
1 sprig rosemary
51 oz Veal or Beef Stock
Season ribs on all sides with salt and pepper. Heat oil in large pot and sear ribs on all sides until golden brown. Remove from pan. Sauté onions, carrots and celery in pot until golden. Add wine and bring to a boil. Add short ribs back to pot, along with herbs, spices and stock. Bring to a boil and reduce heat to low. Cover and braise for 2 ½ hours or until ribs are tender. Reserve the short rib jus.
Makes 4 portions
Bourguignonne Sauce
2 oz slab Bacon, ½ inch diced
2 oz Carrots, ¼ inch diced
2 oz Pearl Onions
20 oz Short Rib Jus
2 oz Oven Roasted Mushrooms
Salt & Pepper to taste
Sauté bacon in hot skillet until golden, then remove from pan. Sauté onions in bacon fat until golden, then remove from pan. Sauté carrots in bacon fat until just beginning to turn golden, then remove from pan. Add short rib jus to a pot and reduce by 1/3. Add bacon, onions, carrots and mushrooms to jus. Slightly reduce mixture and then season to taste.
Makes about 12 ozs
Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.