Guinness Braised Short Ribs

Made With:

SIGNATURE FRENCH ONION

A rich beef broth made with random onion slices and a hint of sherry, finishing with a soft, buttery note.

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Tip

• Alternatively, keep mashed potatoes and ribs in a steam tray or warming oven for service.

• Short ribs can be made in advance and refrigerated for up to 2 days before service.

Tips:

Total Time

210 min.

Serving & Size

1 portion

Yields

Meaty and satisfying, these slow-cooked short ribs are served falling off the bone in a rich beer and French onion sauce.

Nutrition Facts

Serving Size

Amount Per Serving

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% Daily Value

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Estimate your profit

Step 1

Profit Per Serving
Selling Price	-	Serving Cost	=	Profit Per Serving

Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2

Profit Per Meal
Servings	×	Profit Per Serving	=	Profit Per Meal

Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3

Profit Per Day
Meals Per Day	×	Profit Per Meal	=	Profit Per Day		Gross Margin

Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients

Weight

Measure

Instructions

Ingredients & Instructions

	Weight	Measure
meaty beef short ribs ((about 6 lb/3 kg)
salt and pepper, each	1 tsp	5 mL
canola oil	2 tbsp	30 mL
unsalted butter	2 tbsp	30 mL

1. Preheat oven to 325°F (170°C). Meanwhile, season short ribs with salt and pepper. Heat oil and butter in large rondeau set over medium heat; cook short ribs for about 10 minutes until browned all over. Transfer to full hotel pan (4 inches/10 cm deep).

	Weight	Measure
onions, diced
celery, chopped	4 stalks	4 stalks
garlic, halved	12 cloves	12 cloves
finely chopped rosemary	2 tbsp	30 mL
all-purpose flour	1 cup	80 mL
Guinness	2 cups	500 mL
Campbell’s® Signature Condensed French Onion	1 tub (2 lb)	1 tub(905g)
grainy mustard	2 tbsp	30 mL
brown sugar	2 tbsp	30 mL

2. Add onions, celery, garlic and rosemary to rondeau; cook over medium heat for about 5 minutes or until starting to soften. Sprinkle flour over top; cook for 5 minutes. Stir in beer; bring to boil. Reduce heat to medium; simmer for 10 minutes. Stir in soup; bring to boil. Pour over short ribs. Cover with foil. Roast in oven for 2 1/2 to 3 hours or until meat is very tender. Stir in mustard and brown sugar. (Makes 12 cups/2.85 L sauce.)

	Weight	Measure
yellow-fleshed potatoes, peeled and cut into chunks	4 lb	2 kg
unsalted butter, at room temperature, cut into cubes	1 cup	60 mL
milk, heated	1 cups	300 mL
salt and pepper, each	1 tsp	2 mL
ground nutmeg	1 tsp	1 mL
prepared horseradish	1 cup	60 mL
chopped fresh chives	1 cup	60 mL

3. In stock pot of boiling salted water, cook potatoes for about 20 minutes or until fork-tender. Drain. Pass through ricer back into pot set over low heat. Stir in butter and pour in milk. Mash until smooth. Stir in salt, pepper and nutmeg. Stir in horseradish and chives.

	Weight	Measure
35% whipping cream, warmed	3 cup	175 mL
finely chopped fresh chives	3 tbsp	45 mL

Short Ribs: Reheat one portion of short ribs with 1 cup (250 mL) sauce in saucepan set over medium heat for about 10 minutes or until simmering and heated through. Horseradish and Chives Mashed Potatoes: Reheat 2/3 cup (150 mL) mashed potatoes in microwave oven. Stir in 1 tbsp (15 mL) cream. Serve short ribs over mashed potatoes. Garnish with 1 tsp (5 mL) chives.
Horseradish and Chives Mashed Potatoes: Reheat 2/3 cup (150 mL/7.4 oz) mashed potatoes in microwave oven. Stir in 1 tbsp (15 mL/0.1 oz) cream. Serve short ribs over mashed potatoes. Garnish with 1 tsp (5 mL) chives.

Recipes

Made With:

Soups

SIGNATURE FRENCH ONION

Tip

Total Time

Serving & Size

Yields

Nutrition Facts

Nutrition Facts

Estimate your profit

Ingredients & Instructions

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