Simmered Beef Short Ribs
Category:
Meat and Poultry, Moist-Heat Methods, simmering |
Equipment:
Pot, fork |
No. Servings:
10 |
Serving Size:
7 oz. (200 g) |
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Yield:
4.5 lb. (2 kg) |
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| 4 1/2 lb. | * beef short ribs |
| 4 1/2 qt. | cold water |
| 2 Tbsp. | salt |
| 1 ea. | sachet |
| 1 ea. | onion piqué |
| 6 oz. | turnips, peeled and cut into wedges |
| 6 oz. | carrots, peeled, quartered lengthwise [3 in. (8 cm) lengths] |
| 6 oz. | celery stalks, cut in 3 in. lengths |
| 3 ea. | leeks, white part, quartered lengthwise [3 in. (8 cm) lengths] |
| 2 Tbsp. | parsley, chopped |
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1 | Place the meat, water, and salt into a large pot. Bring the pot to a rapid boil and lower heat to a simmer. Skim any scum that rises to the surface. | 2 | **Add the sachet and onion piqué. Allow meat to simmer one hour. Cook to an internal temperature of 145°F (63°C) or above. | 3 | Add the carrots and simmer 10 minutes. | 4 | Add the remaining vegetables and simmer for an additional 20 minutes. Check to see if meat is fork tender. If not, continue to simmer until done. | 5 | Discard the sachet and onion piqué. | 6 | Adjust the seasoning of the broth with salt and pepper if needed. | 7 | Serve the short ribs and broth in a soup plate garnished with the vegetables. | 8 | Sprinkle each portion with chopped parsley and serve. |
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| Nutrition Information | | Calories | 494 | | Fat (g) | 42 | | Protein (g) | 22 | | Carbohydrate (g) | 7 | | Cholesterol (mg) | 93 | | Sodium (mg) | 1478 | | Key | * = Time/Temperature Control for Safety Food | ** = Critical Control Point | † = Ingredient/Method Note |
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