2 tsps. olive oil8 lbs. beef short ribs — (salt and black pepper, to taste)1 lb. diced carrot 1 lb. diced onion1 lb. diced celery 1 Tbsp. ground cumin2 qts. beef or veal stock 4 lbs. large russet potatoes 2 qts. clarified butter or vegetable oil or combination, plus more for sautéeing 1. For the ribs: In rondo or deep sauté pan, heat oil over medium heat. Season short ribs with salt and pepper and brown on all sides. Remove ribs, pour off excess fat and add carrot, onion, celery and ...

Register to view this Article

Why Register for FREE?

 

Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.