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Braised Short Rib Sammy with Dijon-Cherry Aioli

Braised Short Rib Sammy with Dijon-Cherry Aioli
 
Yield:
16 servings

Ingredients

Ingredients Weights Measures
Short Ribs
flour - as needed
kosher salt and black pepper - to taste
beef short ribs, trimmed of excess fat 24 lb. 64 each
olive oil 16 fl oz 2 cups
onions, medium dice 2 lb. + 8 oz. 8 each
carrots, medium dice 1 lb. + 2 oz. 4 each
celery, medium dice 1 lb. 12 stalks
garlic cloves, minced 2 oz. 8 each
orange peel, cut into strips 8 oz. 4 each
lemon peel, cut into strips 2 oz. 4 each
dry red wine 64 fl oz 2 qt.
veal stock 128 fl oz 1 gal.
fresh thyme sprigs - 12 each
bay leaves - 4 each
Cherry-Mustard Aioli
dried cherries 5 oz. 1 cup
garlic cloves 2 oz. 12 each
olive oil 6 fl oz 3/4 cup
KRAFT MAYO Real Mayonnaise 1 lb. 2 cups
GREY POUPON Classic Dijon Mustard 3 oz. 6 Tbsp.
GREY POUPON Country Dijon Mustard 3 oz. 6 Tbsp.
Crispy Shallots
flour 9 oz. 2 cups
kosher salt 2-3/4 oz. 1 Tbsp.
coarse ground black pepper - 2 tsp.
large shallots, thinly sliced 1 lb. + 8 oz. 8 each
buttermilk 32 fl oz 1 qt.
Short Rib Sandwiches
ciabatta sandwich rolls (4 oz.), split 4 lb. 16 each
smoked Gouda cheese slices (1/2 oz. each) 1 lb. 32 slices
oil-packed sun-dried tomato halves, drained 12 oz. 48 each

Directions

SHORT Ribs: Season flour with salt and pepper. Dust ribs with flour mixture. Heat oil in large braising pan. Add ribs; cook until evenly browned. Remove from pan.

ADD onions, carrots and celery to pan; cook until caramelized. Add garlic and fruit peels; cook 2 min. Deglaze pan with wine; simmer 2 min. Add remaining ingredients. Return ribs to pan. (Liquid should cover ribs halfway in pan.) Cover.

BAKE in 300ºF-convection oven 3 hours or until meat begins to fall off bones. Remove ribs from pan; cool. Remove meat from bones; shred meat. Discard bones.

STRAIN braising liquid; discard vegetables. Return braising liquid to saucepan; cook 15 min. or until slightly thickened, skimming fat occasionally. Return meat to liquid; keep warm.

CHERRY-MUSTARD Aioli: Cover cherries with boiling water. Let stand 5 min.; drain.

MEANWHILE, saute garlic in oil until golden brown; cool.

PROCESS mayonnaise, mustards, cherries and garlic (with oil) in food processor until well blended. Refrigerate until ready to use.

CRISPY Shallots: Mix flour, salt and pepper. Dip shallots in buttermilk, then in flour mixture.

COOK in 350ºF-deep fryer 2 to 3 min. or until golden brown. Drain well.

FOR each serving: Spread bottom half of 1 roll with 2 Tbsp. Cherry-Mustard Aioli; cover with 4 oz. meat, 2 cheese slices, 3 tomato halves, 1 oz. Crispy Shallots, 1 Tbsp. of the short rib braising liquid and top of roll.

Kraft Kitchens Tips

Make Ahead
Cherry-Mustard Aioli can be prepared ahead of time. Refigerate up to 3 days before using as directed.
K:58638v01:118657
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