Boneless Beef Short Ribs

You are here
2 qt
GFS Vegetable Base
2 oz (60 ml)
Beef Chuck Flats
12 lb (5.44 kg)
GFS Iodized Salt
to taste
Trade East Ground Black Pepper
to taste
GFS Pan and Grill Oil
6 fl oz (180 ml)
Markon Jumbo Spanish Onions, diced
1 lb (480 g)
Chopped Garlic in Water
1 oz (30 ml)
Trade East All-Purpose Herb Seasoning
3 Tbsp (45 ml)
Trade East Whole Bay Leaf
3 un
Demi Glace Sauce Mix
7 oz (210 ml)

Preparation Instructions

1] Bring the water to a boil and add vegetable base. Whisk until dissolved. 2] Season the chuck flats with salt and pepper. Place the oil in a heated rondeau. Place the chuck flats in the pan. Cook and brown on all sides. 3] Place the chuck flats in a 4" full-size hotel pan. Pour off excess oil. 4] Add the onions to the rondeau. Cook until browned and tender. Spoon over the chuck flats. 5] Sprinkle the garlic and all-purpose herb seasoning over the chuck flats. Pour the warmed vegetable stock over the chuck flats. 6] Seal the pan tightly with foil. Place in a 350°F (180°C) convection oven for 3 hours or until fork tender. 7] Transfer the short ribs to a clean, full-size hotel pan to cool, reserving the liquid. 8] Refrigerate for 3-4 hours before hand-pulling. Handpull the meat. 9] Place the meat in a full-size hotel pan, cover, label, date and refrigerate for future service. 10] Strain the cooking liquid into a bain-marie. Allow to cool, then skim off any oil. 11] Transfer the stock to a sauce pot. Add demi glace. Whisk together and bring to a boil. Stir frequently over medium heat for 2-3 minutes. 12] Allow to cool. Transfer to a covered storage container, label, date and refrigerate for future service.

6 lb (2.72 kg)