This classic dish is sure to be a winter menu staple, but will be a hit any time of the year. Braise this beef in a cook & hold oven from Alto-Shaam and experience higher yields.
- 20 thick cut beef short ribs
- 2 large onions, large dice
- 24 oz. (709 ml) baby carrots
- 1 stalk celery, large dice
- 4 C. (946 ml) red wine
- 4 C. (946 ml) beef stock
- 56 oz. (1656 ml) canned crushed tomatoes
- 1/2 C. (15 ml) dried herbs de provence herbs mix
- salt and pepper to taste
Season and place the short ribs in a 6-inch (15 cm) deep steam pan.
Saute onions, celery and carrots until they start to color, add wine and reduce.
Add tomatoes and stock, bring to a boil, add herbs and pour over the short ribs and cover with foil.
Place in a preheated cook & hold oven set at 250 F. (121 C.), vents closed. Add 2 C. (473 ml) hot water to the drip pan and bake for 3 hours, hold at 160 F. (71 C.), overnight.
Serve with horseradish mashed potatoes and roasted carrots.
See how much you could save by cooking with Alto-Shaam’s fanless cook and hold oven! Test out Alto-Shaam’s yield calculator today.