Red Wine Braised Short Ribs Full Recipe

Red Wine Braised Short Ribs  9 Portions

I was recently asked for this recipe and here you go, enjoy!

48 Hours in advance debone short ribs and marinate with red wine mirepoix mixture.

For Marinade:

Combine Mirepoix Spices Herbs Lemon with Red wine and Bring to the rolling boil for 5 minutes to remove the alcohol.  While still hot pour over deboned Shortribs, Blast Chill, and keep refrigerated for 48 Hours.

Cooking:

1.Season Beef ( ensure it is dried properly with paper towels )with Salt and Black Pepper. In a preheated large Soup or Braising pan add beef and sear very well dark brown. along with pork belly.

2. Remove Meats add onions and shallots to cooking fat to brown lightly followed by peppercorns herbs and spices.

3. Once evenly brown drain excess fat from mirepoix and return Meats to pot adding wine and port together, bring to the boil for 5 minutes while skimming add veal jus and continue to skim when braise returns to the boil. Reduce heat cover with Parchment paper and simmer slowly while skimming for at least 3-4  hours or until meat is tender. Adjust braising liquid with water if necessary.

4. When tender gently remove beef from braising liquid. Strain over cooking liquid through a chinois lined with 3 layers of Cheesecloth, Cool l, and refrigerate. 

5.Lay Cooked Short Ribs in a pan lined with butter paper and top with butter paper weigh down overnight in refrigerator

Portioning:

While still cold remove meat from the press (Cut out and large Pieces of fat) and portion into neat squares or rectangles weighing 160 G ea. Wrap or vacuum pack with a small amount of sauce for reheating.

For Service:

Reheat Short rib portion by portion with its own braising liquid/sauce add Remove Meat and finish sauce with cold whole butter. And 10 ml port wine

Marinated Process

Beef Short ribs Deboned	3	kg
Onions Large Dice	.5	kg
Celery Large Dice	0.2	kg
Carrots Large Dice	0.175	kg
Thyme Washed	0.007	kg
Black Peppercorns Cracked	0.001	kg
Juniper Berries	0.004	kg	15 pc
Garlic Smashed	0.025	kg
Parsley Stems	0.025	kg
Bay Leaves	0.001	kg	10 pc
Lemon Rind	1.000	ea
Red Wine	2.000	bttl
Cooking
Marinated Short Ribs (Dried)
Bacon or Pancetta Diced or Pork Belly	0.250	kg	68
Vegetable Oil	0.175	l	6
Shallots Peeled and Cut in Half	0.120	kg	15
Onions Large Dice	0.200	kg	3.2
Crushed Black Peppercorn	0.001	kg	72
Garlic Smashed	0.010	kg	9
Parsley Stems	0.005	kg	18
Bay Leaves	0.001	kg	10
Thyme Washed	0.010	kg	76
Red Wine	2.000	bttl	68
Port	.75	bttl	145
Veal Jus	1	l	173.19
Salt	0.001	kg	5