Braised Short Ribs with Bacon Sautéed Kale Cabbage Blend - Foodservice by Mann Packing

Ingredients

• 5 pounds beef short ribs, bone-in, cut crosswise into 2-inch pieces
• 3 tablespoons vegetable oil
• 3 medium onions, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 3 tablespoons all-purpose flour
• 1 (750 mL) bottle dry red wine
• 10 sprigs Italian parsley
• 8 sprigs thyme
• 4 sprigs oregano
• 2 bay leaves
• 1 head of garlic, halved crosswise
• 1 ½ teaspoons Worcestershire sauce
• 1 ½ teaspoons sauce
• 3 cups low-sodium beef stock
• For Kale Cabbage
• 2 tablespoons vegetable oil
• 3 strips bacon, thick-cut, diced
• 4 large garlic cloves, minced
• 1 (2 pound) bag Mann's Kale Cabbage Blend
• Kosher salt and freshly ground black pepper, to taste