Short Rib with Creamy Polenta | Gordon Food Service
Wash hands. Wash all fresh unpackaged produce under running water. Drain well. Place beef portions into 2 full-size steam-table pans and pour wine over the
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Cooking tools:
- Rondeau
- Steam-table pan
- Double boiler
- Instant-read thermometer
- Fine-mesh sieve
- Griddle
- Saute pan
- Saucepan
- Covered storage container
- Oven
- Stove
- Refrigerator
- Mixing bowl
- Whisk
- Aluminum foil
- Colander
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Ladle
- Fork
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 30 lb. Beef Chuck Flats (cooks down to 15 lb.)
- 0.54 Red Wine
- to taste Trade East Restaurant Grind Black Pepper
- 6 oz. GFS Pan and Grill Oil
- 1½ lb. Markon Jumbo Spanish Onions, diced
- 4 oz. Chopped Garlic
- 1 ½ g. Hearthstone Beef Broth (4 cans)
- 6 oz. Cornstarch
- ¾ c. Water
- 10 oz. GFS Pan and Grill Oil
- 3¾ lb. Green Peppers, ¼" slices
- 3¾ lb. Jumbo Spanish Onion, 1/4" slices
- 3¾ lb. Markon Mushrooms, sliced
- 180 ct. Grape Tomatoes, sliced in half
- to taste Trade East Restaurant Grind-Black Pepper
- 30 oz. GFS Pan and Grill Oil
- 30 oz. Markon Jumbo Spanish Onions, diced
- 3¾ g. Hearthstone Beef Broth
- 15 lb. Fine Polenta
- 30 oz. Primo Gusto Shredded Parmesan Cheese
- 1 ¼ c. Markon Fresh Chives, chopped
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