Martin Bros. Recipes

Classic Braised Beef Short Ribs

Keywords: Beef

Added: May 01, 2019

1 rack — Upper Iowa Choice Beef Short Ribs (958370), spilt into 3

As needed — Salt

As needed — Pepper

1 cup — Merlot

3 cups — Bix Diced Yellow Onion (380718)

8 each — Wholesale Garlic (380540) Cloves

2 cups — Beef Stock made from Custom Culinary Gold Label True Foundations™ Beef Liquid Stock Concentrate (501920)

1 cup — Kraft Heinz Bella Rossa® Extra Heavy Tomato Puree (551770)

2-3 Tbsp — Kraft Heinz Lea & Perrins® Worcestershire Sauce (560590)

1 each — Bix Rosemary (391008) Sprig

1 lb — Monterey Medium White Mushrooms (360930)

3 cups — Lamb Weston Lamb’s Supreme® Roasted Garlic Mashed Potatoes (961170), prepared

1-1/2 cups — Carrots (360280), large cut, cooked

PREP | Preheat oven to 275°F. Salt and pepper ribs. In a large sauté pan over medium-high heat, brown ribs on all sides. Deglaze pan with merlot. Add onion and garlic. Continue to sauté for 3-4 minutes. Add beef stock, tomato puree and Worcestershire sauce. Bring to a simmer. Continue to simmer for an additional 5 minutes. Place ribs into a roasting pan. Pour liquid overtop. Place rosemary on top. Seal with foil or tight-fitting lid. Cook for 2-1/2 to 4 hours or until beef is cooked tender. In a sauce pan, sauté mushrooms for 2-3 minutes. Strain juice from ribs into the sauce pan. Continue to simmer mushrooms and juice until juice is reduced and slightly thickened. Serve with mashed potatoes and carrots.


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