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Country Braised Short Ribs with Mustard Sauce

Country Braised Short Ribs with Mustard Sauce
 
Yield:
24 servings

Ingredients

Ingredients Weights Measures
bone-in beef short ribs, trimmed, cut into individual rib portions 20 lb. 48 each
salt 6 oz. 1 cup
ground black pepper - 2-1/2 Tbsp.
oil 4 oz. 1/2 cup
onions, coarsely chopped 2 lb. 1-1/2 qt.
carrots, coarsely chopped 1 lb. + 4 oz. 1 qt.
celery, coarsely chopped 1 lb. 1 qt.
garlic, coarsely chopped 2-1/2 oz. 1/2 cup
Roma tomatoes, chopped 6 lb. 1 gal.
dry red wine - 1 qt.
tomato paste 4 oz. 1/2 cup
fresh thyme - 8 sprigs
fresh rosemary - 8 sprigs
chicken broth or vegetable broth - 1-1/2 gal.
GREY POUPON Country Dijon Mustard 6 oz. 3/4 cup

Directions

SEASON ribs with salt and pepper. Heat oil in large braising pan on medium heat. Add ribs; cook until browned on all sides, turning occasionally. Remove from pan; set aside.

ADD onions, carrots, celery and garlic to pan; cook until vegetables are caramelized. Add tomatoes, wine, tomato paste and herbs; stir to deglaze pan. Return ribs to pan. Add 1-1/4 gal. of the chicken broth (or 1-1/4 qt. of the broth for trial recipe). Cover pan.

BAKE in 325ºF-convection oven 3-1/2 to 4 hours or until ribs are done and tender, adding 1 qt. of the remaining broth (or 1 cup of the remaining broth for trial recipe) after 2 hours. Remove ribs from liquid; cover ribs to keep warm. Discard vegetables.

SKIM fat from reserved liquid in pan; strain liquid into saucepan. Bring to boil; simmer until slightly thickened. Stir in mustard. Serve 1/4 cup sauce with each serving of ribs.

Kraft Kitchens Tips

Serving Suggestion
For each serving, spoon 2 ribs over 1/2 cup hot mashed roasted potatoes or cooked long-grain white rice; top with 1/4 cup sauce.
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