Wayne Gisslen

Braised Short Ribs

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Preparation info
  • Portions:

    12

    , Portion Size: 10 oz 300 g ) meat with bone, 2 fl oz (60 ml) sauce
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Dry the meat so it will brown more easily.
  2. Heat the oil in a heavy brazier until very hot. Brown the meat well on both sides. Remove it and set aside.
  3. Add the onion, celery, and carrot to the fat in the pan and sauté until browned.
  4. Stir in the bread flour to make a roux. Cook until the roux is browned.
  5. Stir in the stock and tomato

Per serving: Calories, 299; Protein, 29 g; Fat, 17 g (52% cal.); Cholesterol, 55 mg; Carbohydrates, 6 g; Fiber, 0 g; Sodium, 70 mg.