What says Happy Valentines more than a hearty dinner? Chef Marcus says slow-cooked meals like these delicious Short Ribs are great for holiday specials, because you prep the meals ahead, well before the dinner rush, and get them quickly out to your tables with minimal effort slowing down the line. Your tables will turn quicker, your line will move more smoothly, and your customers will love their meals!
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6 Beef Short Ribs
flour (for dusting)
1 cup carrots, diced
1 cup celery, diced
1 cup onion, diced
6 garlic cloves, minced
2 tbsp Tomato Paste
2 cups good red wine
3 cups beef stock
2 bay leaves
8 thyme sprigs
2 rosemary sprigs
salt and pepper
1 tbsp cold butter
- Season short ribs generously with salt and pepper. Heat 1 tbsp oil in a heavy bottom pan until almost smoking. Immediately before cooking, dust the short ribs lightly with flour then sear each side of the short ribs until browned. Remove ribs from the pan and add more oil for the next steps if needed.
- Reduce heat to medium and add in chopped onion, celery and carrots. Sauté until starting to brown, about 6-7 minutes.
- Add garlic and tomato paste, then cook for an additional minute, stirring constantly.
- Add the red wine and increase the heat to medium high. Bring to a simmer and cook for 2 minutes.
- Add stock, bay leaves, herb sprigs, and your reserved ribs. Cover with lid and place into 350°F oven for 3 to 3 ½ hours or until fork tender.
- Carefully remove the ribs from the pan and strain the sauce into a small saucepan, pressing down with a ladle on the veggies to get out all of the sauce.
- Bring sauce to a simmer and reduce until thickened, about 5 minutes. Remove from heat and stir in the butter. Add salt and pepper as needed.
- Cut ribs and top with a ladle full of your sauce. Serve.