Red Wine Braised Shotribs

Robert Kirk

Robert Kirk

26th March 2020
Robert Kirk

Red Wine Braised Shotribs

300 min

Red Wine Braised Short Rib Pomme Puree Root Vegetables, Horseradish


Braising of Short Ribs

  • Red Wine Marinated Short Ribs Drained and Dried
  • Bacon Pancetta or Speck .450 kg
  • Vegetable Oil .250 ml
  • Shallots Peeled and split lengthwise .150 g
  • White Cooking Onions Large Dice .400 kg
  • Crushed Black Peppercorns 2 g
  • Smashed garlic 10g
  • Parsley Stems .050 kg
  • Bay Leaves 5 Piece
  • Thyme Washed 10 g
  • Red Wine 3 Btt
  • Port 1 Bttl
  • Veal Jus (See Sub Recipe)
  • Salt to Taste
  • Butchers Black Pepper


Red Wine Braised Short Ribs

1. Ensure Beef is drained well and dried before proceeding. Season Liberally
2, In a Large Sauce pot preheat oil until very hot.
3. Lay ribs into hot pan don't move until well browned very dark.
4. Turnover and same as above.
5. Sear Side of ribs as above
6. Remove and drain cooking oil from pot and return to medium heat with a bit more cooking oil brown pork same as above.
7. Using rendered pork fat brown off mirepoix ingredients 1 by 1 until golden brown hold on side.
Return Mirepoix Ribs Redwine and Port aromatics to braising pot or pan. Bring to the boil and flame until all alcohol burned off. Ensure ribs well covered and equally submerged Add Veal Jus. Bring to a strong simmer.boil and perform skimming for appx 10 minutes. Reduce heat cover with grease paper cartouche. Continue cooking at a slight boil on the stove top where you can watch and skim it as needed. (Do Not oven Braise). Skim Constantly and adjust seasoning during cooking be careful not to over season as braising liquid will be reduced for fininshing sauce. Turn the pot 90 degrees ever 30 minutes ensure even cooking. After 2-3 hours of simmering it is time to start checking tenderness. Pierce with sharp knife and check resistance, keep cooking until knife pierces meat evenly.
When tender, gently remove ribs gently with spider. Strain sauce pour a little over ribs then grease proof paper, and weigh down refreidgerate overnight. Reduce Sauce to proper cositancy.
For Service remove grease paper and turn out onto cutting board. Remove and large areas of fat by cutting in sides in V shape. Portion to 170 G Rectangles. Vacuum with 100 Ml finished sauce. Store refrigerated until service
For service reheat quickly in 85C thermo circulator until pick up.

For Pick up Cut open bag place in small pot with sauce with small butter paper to retain heat.

Place Pomme Puree on plate or large bowl. Followed by rib and sauce at just.
Complete with garish root vegetable Carrot Baby Turnip.
Poor sauce over remaining sauce finish with Chervil serve.

In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.