How to braise short ribs in a cook & hold oven

Free up a burner or your oven. Braise short ribs to tender and juicy perfection overnight in the cook & hold oven.

302
STEPS
INGREDIENTS

We use boneless angus meat from a local rancher

We use boneless angus meat from a local rancher

Place in a pan

Place in a pan

Add wine and marinade overnight

Add wine and marinade overnight

Toss in seasoned flour

Toss in seasoned flour

Sear then remove

Sear then remove

Sweat mire poix, cook down then add herbs and deglaze with red wine

Sweat mire poix, cook down then add herbs and deglaze with red wine

Add beef stock and chopped tomatoes, bring to a boil

Add beef stock and chopped tomatoes, bring to a boil

Add the meat

Add the meat

Bring to a simmer

Bring to a simmer

Cover and cook in a per heated alto-Shaam cook & hold oven. Probe one short rib. Cook at 250F (121C), set probe to 170F (77C), hold at 160F (71C).

Cover and cook in a per heated alto-Shaam cook & hold oven. Probe one short rib. Cook at 250F (121C), set probe to 170F (77C), hold at 160F (71C).

This is how they will look in the morning

This is how they will look in the morning

The creator of this guide has not included ingredients
    Menomonee Falls, WI
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