Chef Ida Shen
University of California, Berkeley
Yield: 100 servings
Short ribs 40 lb.
Salt as needed
Pepper as needed
Carrots, chopped 2 lb.
Onions, chopped 2 lb.
Celery, chopped 2 lb.
Garlic, chopped 3/4 cup
Honey 2 cups
Red-wine vinegar 1 qt.
Chicken broth 1 gal.
Red wine 3 liters
Fresh thyme, chopped 1/2 cup
Bay leaves 5
Roux 1 cup
Lay ribs on parchment-lined sheet pan. Season with salt and pepper. Roast ribs at 350F for 20 minutes or until browned.
Transfer ribs to a large roasting pan on stove top. Add carrots, onions, celery and garlic; cook 5 minutes. Add honey; cook for 2 minutes. Add vinegar; boil until most of liquid is absorbed, Stirring occasionally. Add broth, wine, thyme and bay leaves, boil 5 minutes.
Cover with aluminum foil; bake 2-1/2 hours. Adjust salt and pepper.
Set ribs aside and strain braising liquid. Bring liquid to a simmer, then whisk in roux.
Cook until liquid is smooth and has thickened, about 15 minutes. To serve, reheat ribs in braising liquid.