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Sauerbraten Braised Short Rib

Ingredients

  • 3 qt. Water
  • ½ gal. GFS Apple Cider Vinegar
  • 2 c. GFS Light Brown Sugar
  • 2 tsp. Trade East Ground Allspice
  • 2 tsp. Trade East Ground Cloves
  • 1 Tbsp. Whole Bay Leaf
  • 2 Tbsp. Kosher Salt
  • 1 Tbsp. Trade East Ground Black Pepper
  • 2 c. Kitchen Essentials Soy & Pomace Blend Olive Oil
  • 18 lb. Whole Beef Chuck Flats, Boneless
  • 3 lb. Markon Jumbo Carrots, diced
  • 3 lb. Markon Ready-Set-Serve Diced Celery
  • 3 lb. Markon Ready-Set-Serve Diced Onion
  • 50 oz. Hearthstone Roasted Beef Gravy
  • 6 oz. Sweet Onion, diced
  • 3 lb. Red Cabbage, sliced on a mandoline
  • ¼ c. Trade East Caraway Seed
  • ½ tsp. Markon Fresh Italian Parsley, chopped

Preparation

Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. 1] Place the water, cider vinegar, brown sugar, allspice, cloves, bay leaves, salt, and pepper in a nonreactive rondeau. Bring to a boil. Simmer 1-2 minutes. Allow to cool. Cover and refrigerate at least 8 hours. CCP: Refrigerate at 41°F, or below. 2] Place 8 rib portions in separate 6" full stainless-steel hotel pans. Divide the chilled brine between the two pans. Cover the pans, label, date, and refrigerate for at least 24 hours but not longer than 5 days. Turn the ribs once daily. CCP: Refrigerate at 41°F, or below. 3] Remove the ribs from the brine. Allow to drain. Place the brine in a nonreactive rondeau. Bring to a boil. Season the ribs with salt and pepper to taste. Use the blended oil as needed. Place the oil in a heated rondeau. Place the ribs in the rondeau. Sear and brown on all sides. Place in clean 6" hotel pans. Pour the heated brine over the top of the ribs. Seal the pans tightly with foil. Place in a heated 325°F convection oven 4 hours or until fork-tender. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. 4] Transfer the short ribs to clean hotel pans and set aside to cool. Cover and refrigerate 12-24 hours before slicing. CCP: Refrigerate at 41°F, or below. Pour the remaining braising liquid from the cooking pans through a fine mesh strainer into a bain marie. Allow to cool. Skim off any excess fat. Place the braising liquid in a nonreactive rondeau. Add the carrots, celery and onions to the rondeau. Cover. Bring to a boil. Cover and simmer 15-20 minutes or until the vegetables are tender enough to mash. 5] Strain the vegetables from the braising liquid. Return the braising liquid to a rondeau. This will yield about 1 qt. Place the vegetables in the stainless-steel bowl of an electric mixer fitted with a paddle attachment. Mix on low speed, mashing the vegetables to desired consistency. Season to taste with salt and pepper. Allow to cool. Transfer to a storage container, cover, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below. 6] Add beef gravy to the braising liquid. Bring to a boil. Simmer 2- 3 minutes. Allow to cool. Place in a storage container, cover, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below. 7] Slice the short ribs widthwise into 2 oz. portions. Shingle in a single layer in a storage container. Cover, label, date, and refrigerate until needed. CCP: Refrigerate at 41°F, or below.