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


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

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