Page 42 - CRCCE0923
P. 42

Chef’s Recipe





                   From the Kitchen of


                Chef Udo Mueller


                        at Coral Ridge Country Club




                   Braised Beef Short Ribs

                                  Serves 4




               Amount  Measure   Ingredient/Prep Method
                4      each     beef short rib, bone in

                1       cup     onion, chopped
               ½        cup     carrot, chopped
               ½        cup     celery, chopped
                4      cloves   garlic, minced
                2      Tbsp     tomato paste
              1 ½       cup     red wine
                1      sprig    rosemary
                3      cups     beef broth
                                flour




             Preheat oven to 300 F
             Preparation:

             Season ribs with salt and pepper, flour dust and arrange
             bone-side up in roasting pan and sear ribs until they are
             browned, Transfer ribs to paper towel-lined plate.
             Cook onion, carrot and celery until lightly browned, about
             5 minutes. Add garlic and tomato paste and cook another
             minute. Lightly flour dust the vegetables, add broth, wine,
             rosemary and ribs to pot and bring to simmer.
             Cover pot and transfer to oven. Cook until sauce is slightly
             thickened and ribs are completely tender, about 2 ½ hours.
             Remove the ribs and set aside. Strain and skim sauce.











        40                                   CORAL RIDGE COUNTRY CLUB ESTATES COMMUNITY ASSOCIATION



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        CRCCE 0923.indd   40                                                                                         9/6/23   7:50 PM
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