Short Ribs with Vegetables
1] Trim the carrots and slice on the bias into ¾" pieces. Place in a pot of lightly salted, simmering water. Cook until tender, then drain. Rinse with cold water in a colander, then drain. 2] Transfer to a covered storage container, label, date and refrigerate for future service. 3] Trim and quarter the tomatoes. Cut the peppers and onions into ¾" pieces. Place the vegetables in separate covered storage containers, label, date and refrigerate for future service.
To prepare à la carte:
1] Place 4½ oz (135 g) hand-pulled short ribs on an oiled metal baking pan. Sprinkle a small amount of water on top. Heat in a 350°F (180°C) oven until warmed. 2] Spray a heated, nonstick sauté pan with pan spray. Add 1½ oz (45 g) each of carrots and green peppers, 3 tomato quarters, and ½ oz (15 g) of onions. Sauté until caramelized. Season to taste with salt and pepper. 3] Place 4½ oz (135 g) risotto in a heated, nonstick sauté pan. Cook until warmed. Add warmed stock or water to desired consistency. 4] Place the risotto in the center of a warmed serving plate. Place the short ribs on top. Ladle 1½ fl oz (45 ml) demi glace over the short ribs. Place the vegetables on top of the short ribs. Garnish with ¾ oz (22 ml) Parmesan cheese. 5] Place under a heated salamander or broiler to melt the cheese.