Braised Short Ribs with Celery-Radish Salad and Honey Bistro Sauce

Braised Short Ribs with Celery-Radish Salad and Honey Bistro Sauce
25 servings


Ingredients Weights Measures
Honey Bistro Sauce
GREY POUPON Bistro Sauce - -
honey - -
HEINZ Tomato Ketchup - -
KRAFT MAYO Real Mayonnaise - -
brown sugar - -
zest and juice from lemons - -
ground red pepper (cayenne) - -
Short Ribs
Beef short ribs - -
salt and black pepper - -
olive oil - -
onions - -
carrots, sliced - -
fresh jalapeƱo peppers, minced - -
garlic cloves, minced - -
beef stock - -
dry red wine - -
brewed strong GEVALIA Kaffe - -
fresh basil leaves - -
fresh thyme sprigs - -
fresh rosemary sprigs - -
fresh oregano sprigs - -
cornstarch - -
Celery-Radish Salad
frisee - -
celery, julienned - -
radishes, thinly sliced - -
Italian parsley leaves - -
chervil leaves - -
salt - -
poppy seed - -
black pepper - -
KRAFT Balsamic Vinaigrette Dressing - -


HONEY Bistro Sauce: Mix ingredients until well blended.

SHORT Ribs: Season ribs with salt and black pepper. Heat oil in large stockpot on medium-high heat. Add ribs; cook 2 to 4 min. on each side or until browned on both sides. Remove ribs from pot; set aside. Add onions and carrots to pot; saute 3 to 4 min. or until crisp-tender. Add jalapeno peppers and garlic; cook 6 min., stirring occasionally. Add stock, wine, coffee and herbs; bring to simmer. Return ribs to pot. Cook, covered, on low heat 3 hours or until ribs are tender.

REMOVE meat from rib bones; shred meat. Discard bones; cover meat to keep warm. Strain cooking liquid; return to pot. Add cornstarch; cook until sauce is thickened, stirring constantly with whisk.

CELERY-RADISH Salad: Combine all ingredients except vinaigrette.

FOR each serving: Combine 3 oz. meat and 2 Tbsp. of the thickened au jus; mound on serving plate. Toss 1/2 cup salad with about 1 tsp. dressing; spoon over meat. Drizzle with 1-1/2 Tbsp. Honey Bistro Sauce.

Kraft Kitchens Tips

Leftover Au Jus
Reserve leftover au jus for use in the preparation of other beef dishes or soups.
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