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Italian-Style Slow Braised Short Ribs

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Nutrition Facts

Serving Size: 17 oz
Amounts Per Serving
Calories 800
Calories from Fat 420
% Daily Value*
Total Fat 47g 72%
Saturated Fat 17g 85%
Trans Fat 1.5g  
Cholesterol 200mg 67%
Sodium 900mg 38%
Potassium 610mg 15%
Total Carbohydrate 32g 11%
Dietary Fiber 2g 8%
Sugars 3g  
Protein 61g  
 
Vitamin A 4% Vitamin C 4%
Calcium 10% Iron 30 %
*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

Yield: 1 Serving
Serving Size: 17 oz

Ingredients

Amount Ingredients
2 Tbsp. Vegetable Oil
1/8 cup Carrots, Medium Diced Or Roll Cut
1/8 cup Celery, Medium Diced
1/8 cup Onions, Medium Diced
1/2 cup Custom Culinary® Gold Label Demi-Glace Sauce
1 1/2 Tbsp. Custom Culinary® Gold Label Sun-Dried Tomato Pesto Sauce
2 each Beef Short Ribs, Prepared, Fully Cooked, Hot
4 oz. Instant Polenta, Prepared, Hot
1 Tbsp. Parmesan Cheese, Fresh Grated
1 tsp. Butter

Recommended Products: 9662 Gold Label Demi-Glace Sauce, 9668 Gold Label Sun-Dried Tomato Pesto Sauce

Alternate Product Options: 1263 Master’s Touch® Demi-Glace Sauce Concentrate, 1291 Whisk & Serve® Demi-Glace Sauce Mix

Directions

  1. Sauté carrots, celery and onions in oil until onions are tender.
  2. Add Gold Label Demi-Glace and 1 Tbsp. Gold Label Sun-Dried Tomato Pesto. Heat 1-2 minutes and hold warm.
  3. Add short ribs to Sun-Dried Tomato Pesto Demi mixture. Simmer 5-8 minutes to blend flavors.
  4. To make Sun-Dried Polenta: To prepared polenta, add ½ Tbsp. Gold Label Sun-Dried Tomato Pesto, parmesan cheese and butter.
  5. Plate short ribs on polenta and pour sauce mixture evenly over short ribs.

Chef's Tips

Substitute other root vegetables desired such as parsnips, turnips, rutabaga, etc.

Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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