PORTER DEMI BRAISED SHORT RIB Jason Stephens | Executive Chef | Renaissance Richardson
Ingredients
20 lbs Short Ribs, cut into individual slices and seasoned with salt and pepper Salt & Pepper to taste 1 Bunch Celery, rough chopped 3 Carrots, rough chopped 2 Spanish Onions, rough chopped 6 Cloves Garlic 1 T Whole Black Pepper 3 Bay Leaves 3 bottles Ugly Pug, Rhar, or Guiness 4 qts Veal Stock, or Beef Broth 2 qts Demi ½ cup Olive Oil Aromatics: Fresh Bay Leaves and Thyme
Instructions
In a very hot large rondeau... 1.Salt and pepper the short ribs to taste. 2.Add the olive oil and quickly sear each side of the short rib for approximately 2 minutes a side. 3.Take the short ribs out of the pot and place all vegetables in the pot. 4.Once the vegetables begin to caramelize add the ugly pug and deglaze the pot. 5.Next add the stock and the demi glaze. 6.Let stock come to a boil and scrape the bottom of the pot to get up the good bits (deglaze). 7.Add aromatics and salt + pepper to taste. 8.Place the short ribs back in the pot and cover with foil. Place the pot in an oven at 325F for 2.5 to 3 hours. 9.Pull out short ribs from the jus. 10.Skim off most of the fat.
11.Blend/ puree and strain through fine mesh chinois in stages. 12.Thicken up sauce by reducing jus over medium low heat to au sec. 13.Re-season if needed.
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