Red Wine & Port Braised Short ribs
Let the ribs simmer with the remaining liquids on low-medium heat alternating sides to ensure browning on both sides.
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Cooking tools:
- Stand mixer
- Dutch oven
- Cast iron skillet
- Oven
- Stove
- Whisk
- Serving platter
- Microwave
- Pot
- Colander
- Peeler
- Chef's knife
- Cutting board
- Baking sheet
- Wooden spoon
- Measuring spoon
- Measuring cup
- Mixing bowl
Ingredients
- 24 lbs Boneless short ribs
- 12 sticks Butter
- 2 Frozen garlic cubes
- Salt & pepper
- 2 Shallots finely diced
- 5 tbsp Flour
- 2 cups Josh* Cabernet Sauvignon
- 2 cups Tawny Port
- 3 cups Beef stock
- Yukon gold potatoes
- 1 stick Butter
- Salt
- Heavy Cream
- Whole Milk
- Asparagus
- Butter
- ½ Lemon
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