Braised Shortrib with Seared Tenderloin of Beef and Asiago Potatoes

 
 
 

Ingredients (10 servings)

Amount Measure Name
5.00 oz5.00ozOil
30.00 oz30.00ozBeef short ribs , boneless, 3 oz. pieces
2.50 cup2.50cupRed wine
80.00 oz80.00ozKnorr Red Wine Flavored Demi-Glace Sauce Mix 6 1 LB 6 x 1 Lb , prepared 
1.25 cup1.25cupKnorr Ready-To-Use Jamaican Jerk Sauce 4 x 0.5 GA 
25.00 oz25.00ozTenderloin , beef, 1.25 oz pieces
30.00 oz30.00ozSpinach , cleaned
1.50 tbsp1.50tbspGarlic(1) , minced
1.50 tbsp1.50tbspOnions, shallots , minced
40.00 oz40.00ozAsiago Potatoes, prepared
5.00 floz5.00flozOlive oil
     Kosher salt and black pepper to taste

Our products used in this recipe

Preparation

1. Sear shortribs in oil. Remove and deglaze pan with wine. Reduce wine au sec. Return shortribs and add demi-glace and jerk sauce to cover 2/3 up the ribs. Bring to a simmer and cover.
2. Place in 325 degree oven for 1 1/2 hours, turning occasionally.
3. Saute garlic and shallots in saute pan with olive oil. Add spinach and saute until spinach is wilted.
4. Serve with beef tenderloin seared medium rare, asiago potatoes and spinach.

 
recipe number: 1-EN-72440 recipe code: R0011478

Recipe review

 
(0 Ratings, 0 Reviews)
 
e-Newsletter

Stay updated with inspiring recipe ideas, latest products, samples and promotions.

I can't believe it's not Butter! of Unilever Food Solutions Knorr Soup du Jour of Unilever Food Solutions Promise of Unilever Food Solutions Counry Crock of Unilever Food Solutions LeGôut of Unilever Food Solutions Knorr of Unilever Food Solutions Lipton of Unilever Food Solutions Hellmanns of Unilever Food Solutions
www.unileverfoodsolutions.us