Standard recipe
Pommes Purée
Seared beef short ribs braised with red wine, veal stock, and aromatics; strained and reduced for service.
SR
Ingredients
| Quantity | Unit | Ingredient |
|---|---|---|
| 4.5 | kg | bone-in beef short ribs |
| 1.5 | L | dry red wine |
| 3 | L | brown veal stock |
| 900 | g | mirepoix |
Method
- 1
Season and hard-sear the short ribs; reserve.
- 2
Caramelize mirepoix, deglaze with wine, and reduce by half.
- 3
Add stock and ribs; cover and braise at 150°C until tender.
- 4
Strain the braising liquid, defat, reduce, and adjust seasoning.
Chef notes
Cool using the approved HACCP procedure if not serving immediately.