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Braised Short Ribs
Book Information
The Professional Chef (8th Edition)
Page: 645
Ingredients
Bay Leaf
Beef Short Ribs
Brown Veal Stock (page 352)
Carrot
Celery
Demi-Glace (p. 383), Jus de Veau Lié (p. 382), or Espagnole Sauce (p. 382)
Dried Thyme
Dry Red Wine
Madeira or Sherry
Onion
Tomato Paste
Vegetable Oil
Tags
Braising and Stewing