Recipe

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Red wine–braised short ribs with pomme purée and pearl onions

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STANDARD RECIPECONTROLLED KITCHEN COPY

Red Wine–Braised Short Ribs

Yield: 6.2 kg
Portion: 225 g
Portions: 24

Establishment: Standard Recipe Test Kitchen
Recipe #: HOT-032
Category: Hot Line · Main Production
Chef: Chef Morgan Ellis
Revised: Sep 13, 2026

Ingredients

×1 · Original units

Ingredient	Qty	Unit
Bone-in beef short ribsEnglish cut, 7–8 cm	9	kg
Kosher salt	95	g
Black peppercoarsely ground	18	g
Neutral oil	180	ml
Yellow onionlarge dice	1.4	kg
Carrotlarge dice	900	g
Celerylarge dice	700	g
Tomato paste	240	g
Dry red wine	3	L
Brown veal stock	6	L
Fresh thyme	16	sprigs
Bay leaves	6	each

Method

10 steps

01
Heat the combi oven to 300°F / 150°C, low fan. Pat the short ribs completely dry.
02
Season ribs evenly with salt and black pepper on all sides.
03
Heat oil in a heavy rondeau. Sear ribs in batches until deeply browned; do not crowd the pan.
04
Transfer seared ribs to deep hotel pans in a single layer.
05
Sweat onion, carrot, and celery in the rondeau until browned at the edges, 10–12 minutes.
06
Add tomato paste and cook until brick red and beginning to stick.
07
Deglaze with red wine, scrape the fond, and reduce the wine by half.
08
Add veal stock, thyme, and bay. Bring to a simmer and divide over the ribs.
09
Cover tightly and braise until fork-tender, approximately 3–3½ hours.
10
Strain and defat the liquid. Reduce to sauce consistency, adjust seasoning, and return ribs for service.

Plating

Serve one rib over 140 g pomme purée. Sauce with 60 ml reduced braising jus.

Storage

Cool covered ribs in jus using the approved HACCP cooling procedure. Hold refrigerated up to 3 days.

STANDARD RECIPECONTROLLED KITCHEN COPY

Red Wine–Braised Short Ribs

Yield: 6.2 kg
Portion: 225 g
Portions: 24

Establishment: Standard Recipe Test Kitchen
Recipe #: HOT-032
Category: Hot Line · Main Production
Chef: Chef Morgan Ellis
Revised: Sep 13, 2026

Ingredients

×1 · Original units

Ingredient	Qty	Unit
Bone-in beef short ribsEnglish cut, 7–8 cm	9	kg
Kosher salt	95	g
Black peppercoarsely ground	18	g
Neutral oil	180	ml
Yellow onionlarge dice	1.4	kg
Carrotlarge dice	900	g
Celerylarge dice	700	g
Tomato paste	240	g
Dry red wine	3	L
Brown veal stock	6	L
Fresh thyme	16	sprigs
Bay leaves	6	each

Method

10 steps

01
Heat the combi oven to 300°F / 150°C, low fan. Pat the short ribs completely dry.
02
Season ribs evenly with salt and black pepper on all sides.
03
Heat oil in a heavy rondeau. Sear ribs in batches until deeply browned; do not crowd the pan.
04
Transfer seared ribs to deep hotel pans in a single layer.
05
Sweat onion, carrot, and celery in the rondeau until browned at the edges, 10–12 minutes.
06
Add tomato paste and cook until brick red and beginning to stick.
07
Deglaze with red wine, scrape the fond, and reduce the wine by half.
08
Add veal stock, thyme, and bay. Bring to a simmer and divide over the ribs.
09
Cover tightly and braise until fork-tender, approximately 3–3½ hours.
10
Strain and defat the liquid. Reduce to sauce consistency, adjust seasoning, and return ribs for service.

Plating

Serve one rib over 140 g pomme purée. Sauce with 60 ml reduced braising jus.

Storage

Cool covered ribs in jus using the approved HACCP cooling procedure. Hold refrigerated up to 3 days.

STANDARD RECIPECONTROLLED KITCHEN COPY

Red Wine–Braised Short Ribs

Yield: 6.2 kg
Portion: 225 g
Portions: 24

Establishment: Standard Recipe Test Kitchen
Recipe #: HOT-032
Category: Hot Line · Main Production
Chef: Chef Morgan Ellis
Revised: Sep 13, 2026

Ingredients

×1 · Original units

Ingredient	Qty	Unit
Bone-in beef short ribsEnglish cut, 7–8 cm	9	kg
Kosher salt	95	g
Black peppercoarsely ground	18	g
Neutral oil	180	ml
Yellow onionlarge dice	1.4	kg
Carrotlarge dice	900	g
Celerylarge dice	700	g
Tomato paste	240	g
Dry red wine	3	L
Brown veal stock	6	L
Fresh thyme	16	sprigs
Bay leaves	6	each

Method

10 steps

01
Heat the combi oven to 300°F / 150°C, low fan. Pat the short ribs completely dry.
02
Season ribs evenly with salt and black pepper on all sides.
03
Heat oil in a heavy rondeau. Sear ribs in batches until deeply browned; do not crowd the pan.
04
Transfer seared ribs to deep hotel pans in a single layer.
05
Sweat onion, carrot, and celery in the rondeau until browned at the edges, 10–12 minutes.
06
Add tomato paste and cook until brick red and beginning to stick.
07
Deglaze with red wine, scrape the fond, and reduce the wine by half.
08
Add veal stock, thyme, and bay. Bring to a simmer and divide over the ribs.
09
Cover tightly and braise until fork-tender, approximately 3–3½ hours.
10
Strain and defat the liquid. Reduce to sauce consistency, adjust seasoning, and return ribs for service.

Plating

Serve one rib over 140 g pomme purée. Sauce with 60 ml reduced braising jus.

Storage

Cool covered ribs in jus using the approved HACCP cooling procedure. Hold refrigerated up to 3 days.

Page 1 of 1

STANDARD RECIPECONTROLLED KITCHEN COPY

Red Wine–Braised Short Ribs

Yield: 6.2 kg
Portion: 225 g
Portions: 24

Establishment: Standard Recipe Test Kitchen
Recipe #: HOT-032
Category: Hot Line · Main Production
Chef: Chef Morgan Ellis
Revised: Sep 13, 2026

Ingredients

×1 · Original units

Ingredient	Qty	Unit
Bone-in beef short ribsEnglish cut, 7–8 cm	9	kg
Kosher salt	95	g
Black peppercoarsely ground	18	g
Neutral oil	180	ml
Yellow onionlarge dice	1.4	kg
Carrotlarge dice	900	g
Celerylarge dice	700	g
Tomato paste	240	g
Dry red wine	3	L
Brown veal stock	6	L
Fresh thyme	16	sprigs
Bay leaves	6	each

Method

10 steps

01
Heat the combi oven to 300°F / 150°C, low fan. Pat the short ribs completely dry.
02
Season ribs evenly with salt and black pepper on all sides.
03
Heat oil in a heavy rondeau. Sear ribs in batches until deeply browned; do not crowd the pan.
04
Transfer seared ribs to deep hotel pans in a single layer.
05
Sweat onion, carrot, and celery in the rondeau until browned at the edges, 10–12 minutes.
06
Add tomato paste and cook until brick red and beginning to stick.
07
Deglaze with red wine, scrape the fond, and reduce the wine by half.
08
Add veal stock, thyme, and bay. Bring to a simmer and divide over the ribs.
09
Cover tightly and braise until fork-tender, approximately 3–3½ hours.
10
Strain and defat the liquid. Reduce to sauce consistency, adjust seasoning, and return ribs for service.

Plating

Serve one rib over 140 g pomme purée. Sauce with 60 ml reduced braising jus.

Storage

Cool covered ribs in jus using the approved HACCP cooling procedure. Hold refrigerated up to 3 days.