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Braised Short Ribs

Hershey Lodge Culinary Team, from Hershey Lodge

3 large white onion large dice
2 medium carrots large dice
1 bunch celery large dice
6 sprigs thyme
3 sprigs rosemary
1/2 cup garlic cloves
1/4 cup tomato paste
1 quart dry red wine
6 ounces demi glace
10 pounds boneless short ribs
1/4 cup 90/10 oil
salt and pepper

Braised Short Ribs

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Season short ribs heavily with salt and pepper, heat pan over high heat, add oil to pan until about to smoke. Add short ribs and sear until crispy and browned on all sides then remove from pan. Add onion, carrot, celery, and garlic, cook until soft and starting to brown. Add tomato paste and cook, stirring often until it starts to brown in the bottom of the pan.

Deglaze with red wine, scraping up browned bits from pan, add demi. Place seared shortribs in 4 inch pans, add braising ingredients to pan and enough water to cover 2/3 of the beef.

Bake covered with foil at 350 degrees for 2 1/2 - 3 hours, until fork tender.


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