Receta: Costillas estofadas básicas

Name: Receta: Costillas estofadas básicas
Ingredients: Array; Array; Array; Array; Array; Array; Array; Array; Array; Array

Ingredientes

3 1/4 Oz Gordon Signature Beef Base, No Added MSG (Item Number: 110611)
1 Gallon Tap Water
5 Lbs Halperns' Angus Beef (Item Number: 649611)
1 1/4 Oz Canola Oil Blend (Item Number: 743879)
3/4 Oz Kosher Salt (Item Number: 424307)
2 Lbs Mirepoix Vegetable Blend (Item Number: 599840)
1/4 Oz Markon RSS Fresh Peeled Garlic (Item Number: 428353)
1 tsp Markon Fresh Thyme (Item Number: 562726)
4 Oz Red Wine
1 Each Trade East Whole Bay Leaves (Item Number: 273937)

Preparación de la receta

Preheat a convection oven to 325 degrees F on High Fan.
Place a large rondeau or braizer on the range and place on medium heat.
Remove any unwanted leaf fat or silver skin off the short ribs. There will be two rectangular muscles in each 5# cryo. Cut each muscle into thirds as equal as possible leaving you with 6 blocky cuts.
Oil the short ribs using 1 oz of the oil blend, leaving the remainder for the mire poix.
Season the short ribs with salt and pepper as desired.
Sear the short ribs in the rondeau, caramelizing each side. Once the short ribs are seared, remove them from the rondeau and reserve.
Add the remainder of the oil and the mire poix. Sweat down on low to medium heat until caramelized.
Next add the minced garlic, thyme and bay leaf.
Deglaze with the red wine, scraping up the caramelized bits from the bottom of the pan with a wooden spoon or high heat spatula. Reduce the wine down until the pan is almost dry.
Stir/whisk in the hot water and beef base, stirring so the base dissolves.
Bring the pot to a simmer and add the short ribs back on the rondeau.
Cover and place in the oven for 3 – 4 hours or until they are fork tender.
Carefully remove the short ribs from the rondeau and strain the braising liquid through a chinois, removing the solids.
Add the strained braising liquid to a cambro & place the short ribs back in the stock to stay hydrated while cooling.
Place an ice wand in the cambro and cool under refrigeration.
Once completely cooled, remove the beef fat cap from the cambro, package the short ribs and use the braising liquid as the base for the sauce as desired.