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Braised Short Ribs

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Nutrition Facts

Serving Size: 11.69 oz Meat, 2 oz. Sauce & Vegetables
Amounts Per Serving
Calories 730
Calories from Fat 400
% Daily Value*
Total Fat 44g 68%
Saturated Fat 17g 85%
Trans Fat 2g  
Cholesterol 250mg 83%
Sodium 450mg 19%
Potassium 700mg 20%
Total Carbohydrate 13g 4%
Dietary Fiber 0g 0%
Sugars 2g  
Protein 70g  
 
Vitamin A 0% Vitamin C 4%
Calcium 4% Iron 45 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4
Optional Ingredients not included in Nutritional Facts

Yield: 24 Servings
Serving Size: 11.69 oz

Ingredients

Amount Ingredients
24 8 oz. pieces Boneless Beef Short Ribs
2 cups Flour, All Purpose
1/4 tsp. Black Pepper, Ground
1 cup Vegetable Oil
4 qt. Custom Culinary® Gold Label Demi-Glace Sauce
3 oz. Butter
6 oz. Onions, Julienne Cut
6 oz. Carrots, Julienne Cut
6 oz. Celery, Julienne Cut
6 oz. Turnips, Julienne Cut

Recommended Product: 9662 Gold Label Demi-Glace Sauce

Directions

  1. Mix flour and pepper. Dredge short ribs in flour, coating thoroughly. Shake off excess flour.
  2. In a large braising pan, heat vegetable oil over medium high heat. Brown short ribs evenly. Pour off excess oil. Place browned short ribs in a roasting pan with a lid.
  3. Heat Gold Label Demi-Glace Sauce. Pour sauce over browned short ribs. Cover and place in a 375° F oven for 2 hours, stirring occasionally until short ribs are tender. Remove short ribs from sauce and strain sauce.
  4. In a large sauté pan, melt butter over medium heat. Add vegetables and sauté approximately 5-7 minutes until tender. Add vegetables to strained sauce. Combine sauce and braised short ribs. Gently boil 5-7 minutes.

Optional Ingredients: Serve with mashed potatoes, noodles or polenta.


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