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Braised Short Ribs


Ingredients: Reduced Red Wine Mix
1 liter Reduced Red Wine
3 liters Red Wine
2 cups Port Wine
1⁄2 bunch Celery
2 cups Garlic
1⁄4 cup Peppercorns
2 Large Onions
1⁄2 bunch Parsley

Ingredients: Short Ribs
10 lbs Short Ribs (uncut)
2.5 gallons Veal Stock
6 heads Garlic (cut in half)
1⁄2 bunch Parsley
2 Tbsp Peppercorns
1 stalk Celery (sliced)
2 Onions (sliced)
6 Roma Tomatoes
3 oz Escarole (per order)

Ingredients: Escarole & Garlic
Garlic (as needed – minced)
Shallots (as needed – minced)
Butter (as needed)
Escarole sauce


For red wine mix: sweat the mirepoix in butter and add the port, reduce, add the red wine and reduce to 1 liter.

To braise the ribs: season the ribs well with salt and black pepper, sauté them on all sides until well browned. Add the vegetables and a little butter. Let the vegetables roast, add the wine mix. Reduce the wine by half and add the veal stock, simmer for 20 minutes and place in 250 degree oven for between 3 and 4 hours. Make sure the bone side faces up for most of the braising time. When the ribs are cooked, remove them from the broth, take off the bones and reserve. Chill the ribs and strain the sauce. When the meat is cool, cut into 3 oz. portions and store in braising liquid. Warm ribs in oven in liquid, reduce the liquid as needed and finish with butter.

Saute the escarole with shallots and garlic, season and place on plate in ring. Place short ribs on top of escarole and garnish with meat sauce, escarole sauce and roasted garlic head.

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