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Braised Short Ribs

14 12 ounce portions Beef short ribs
1/2 LB Onions, diced
¼ LB Carrots, diced
¼ LB Celery, diced
1.5 C Red wine
6 ozs. California Red Kitchen Cut Tomatoes
5 ozs. Flour
8 ozs. Vegetable oil
TT Salt & Pepper
2 Bay leaves
3 Qts. Beef stock made with Haserot Gold Label Roasted Beef Base
Season beef with salt and pepper, sear in oil browning well - remove.
Add mirepoix vegetables and sauté to brown.
Add flour and cook 3-4 minutes without burning, then add tomato product blending in well.
Add wine, stock, and sachet, bring to boil, reduce to simmer.
Return short ribs.
Cover and braise until fork tender.
Strain and adjust seasoning and consistency of braising liquid to sauce nappe.
Serve over ribs with potatoes and vegetables