Recipe Overview
Tender short ribs slowly braised with red wine, soffritto, herbs and beef demi-glace or stock; finished with a reduced jus.
Chef Notes
Brown ribs thoroughly; braise gently until fork tender, then strain and reduce the jus. Rest and portion meat consistently.
Connected Experience
Recipe ingredients, buying units, batch labor, prepared stock and menu planning are represented as structured records. Final costs require actual Live Inventory values.
Ingredients
Base recipe = 4 servings. Minimum production = 4 servings.
Beef Short Ribs · 2000 gbeef_short_ribs
Red Wine · 240 mlred_wine
Yellow Onion · 150 g — choppedyellow_onion
Carrots · 300 g — choppedcarrots
Celery · 120 g — choppedcelery
Garlic · 9 g — crushedgarlic
Fresh Parsley · 20 gfresh_parsley
Tomato Paste · 20 gtomato_paste
Beef Demi-Glace · 1000 ml (demi-glace OR stock — select for costing)beef_demi_glace
Fresh Thyme · 3 gfresh_thyme
Fresh Rosemary · 2 gfresh_rosemary
Bay Leaf · 1 eachbay_leaf
Olive Oil · 30 mlolive_oil
Sea Salt · 1 to_tastesea_salt
Black Pepper · 1 to_tasteblack_pepper
Preparation
Minimum production timing: 20 active prep min · 0 passive min · 180 cook min · 4 plating min · 12 cleanup min.
- Pat the short ribs dry, season generously with salt and pepper, and sear them in hot olive oil until deeply browned on all sides.
- Remove the ribs and sauté the onion, carrots, celery, and garlic until softened. Stir in the tomato paste and cook briefly.
- Return the ribs to the pot, add the red wine, parsley, thyme, rosemary, and bay leaf, and let the wine simmer for 5 minutes.
- Add the demi-glace or stock until it comes about halfway up the ribs. Cover and braise for 2 1/2 to 3 hours, until the meat is fork-tender.
- Strain the braising liquid, reduce it into a glossy glaze, and spoon it over the ribs before serving.
Service Suggestions
- Reduce strained braising liquid until glossy; skim excess fat before serving.
- Serve with polenta, roasted vegetables or potato purée as separately costed accompaniments.
- Verify usable meat yield after cooking and bone removal.
Dietary / HACCP Notes
- Check beef stock/demi-glace formulation for wheat/gluten and allergens before making dietary claims.
- Cook until fork tender; refrigerate leftovers promptly and reheat to applicable food-safety standards.
- Red wine is used in the braise; cooking does not necessarily eliminate all alcohol.
Nutrition (per serving, estimate)
| Calories | 620 (source estimate; unverified) |
| Protein | 44 g (source estimate; unverified) |
| Carbohydrates | 8 g (source estimate; unverified) |
| Fat | 42 g (source estimate; unverified) |
| Fiber | Not calculated |
| Cholesterol | Not calculated |
| Sodium | Varies with stock and seasoning |