Business and Computer Technology
Culinary student stiring
Male chef plating food

UT Fundraiser Braised Beef Short Rib

Seasoned flour
All purpose flour
Salt
Granulated onion powder
Garlic powder
Dry thyme
Black pepper


1 Package of short ribs boneless 
Fryer oil
Onion
Carrot
Celery
Rosemary
Garlic
Tomato
3 cups Burgundy wine 
3 qts stock

  1. Cut short rib into 5-6 ounce portions (roughly 16 per pack).
  2. Dredge cut short ribs into flour. 
  3. Heat oil in large pot.
  4. When oil is hot place floured short ribs into the hot grease and brown each side. Do this in stages if necessary to get it all done.
  5. Place ribs back into pot and add veggies and rosemary.
  6. Deglaze with wine.
  7. Add stock and simmer for 2-3 hours.