Costilla de Buey Estofada Prep

12 KG bone-in whole short ribs

1.5 KG mirepoix-cut celery

1.5KG mirepoix-cut carrot

3 KG mirepoix-cut onion

150g whole garlic heads, split

7 KG red wine

2g fresh bay leaves

20g thyme sprigs

30g rosemary sprigs

8 KG chicken stock

Sachets: (1 per braising pan)

15g whole black peppercorns

15g whole coriander

‍

• Salt and pepper the short ribs.
• In a large rondeau, with some blended oil, sear & caramelize the short ribs.
• Remove the short ribs from the rondeau, discard the fat. Return the rondeau to the heat.
• In that same rondeau, cook the onions, carrots, celery and garlic (all cut in mirepoix) with 1/2 cup of blended oil for about 30 minutes, until very soft & lightly caramelized.
• Add red wine, reduce to half, and add the chicken stock, sachet, bay leaf, rosemary and thyme. Bring to a boil.
• Put the short ribs into 4" full hotel pans.
• Pour the sauce on top of the short ribs. Wrap the pan, tightly, with plastic wrap, then aluminum foil.
• Put in the combi oven for approximately 2.5-3 hours at 325ºF, low fan.
• The short ribs should be tender & just starting to pull from the bones, but not totally fallen off the bone.
• Remove the short ribs from the oven, uncover & let cool to room temperature in the braising liquid.
• Once the ribs are cool enough to handle, remove the bones & transfer to a clean 4" hotel pan. Place meat side down.
• Strain the braising liquid and cover the meat with the liquid. Chill in the walk-in overnight.
• Once the short rib is cold, gently remove from the braising liquid & portion in pint containers. Remove the tough layer of cartilage & any large sections of fat. But do not strip away all the fat.
• Strain the braising liquid again, to remove any solidified fat. Bring the braising liquid back to simmer & reduce by 1/3.
• Cool the braising liquid.
• Portion 140g (5 oz) into each pint of portioned short rib with 112g (4 oz) of the chilled reduced braising liquid.