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

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

Ingredients

Ingredients Weights Measures
Honey Bistro Sauce
GREY POUPON Bistro Sauce 10 oz. 1-1/4 cups
honey 5 oz. 1/2 cup
ketchup 2-1/2 oz. 1/3 cup
KRAFT MAYO Real Mayonnaise 1 oz. 2-1/2 Tbsp.
brown sugar 1 oz. 2-1/2 Tbsp.
zest and juice from lemons - 2-1/2 each
ground red pepper (cayenne) - 3/4 tsp.
Short Ribs
Beef short ribs 15 lb. -
salt and black pepper - to taste
olive oil 5 fl oz 2/3 cup
onions 1 lb. + 14 oz. 5 each
carrots, sliced 1 lb. + 4 oz. 5 each
fresh jalapeƱo peppers, minced 5 oz. 1 cup + 1-1/2 Tbsp.
garlic cloves, minced - 25 each
beef stock 320 fl oz 2-1/2 gal.
dry red wine 80 fl oz 2-1/2 qt.
brewed strong GEVALIA Kaffe 20 fl oz 2-1/2 cups
fresh basil leaves - 15 each
fresh thyme sprigs - 10 each
fresh rosemary sprigs - 10 each
fresh oregano sprigs - 10 each
cornstarch 3-3/4 oz. 2/3 cup
Celery-Radish Salad
frisee 10 oz. 1 qt. + 3-1/2 cups
celery, julienned 1 lb. 3-3/4 cups
radishes, thinly sliced 10 oz. 2-1/2 cups
Italian parsley leaves - 2-1/2 Tbsp.
chervil leaves - 2-1/2 Tbsp.
salt - 1 Tbsp. + 2 tsp.
poppy seed - 2-1/2 tsp.
black pepper - 1-1/4 tsp.
KRAFT Balsamic Vinaigrette Dressing 4 fl oz 1/2 cup

Directions

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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