Recipe: Braised Short Ribs

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Recipe by Chef Matthew Mytro, of Flour restaurant in Moreland Hills


  • 10# Short Ribs
  • 2 Onions
  • 4 Celery ribs
  • 2 Carrots
  • 12 cloves Garlic
  • 1 cup Red Wine
  • 1/2 gallon Chocolate Milk
  • 1/2 gallon water


  1. Season Short Ribs heavely with salt & pepper and place on grill.
  2. Caramelize mirepoix and garlic in large rondo and deglaze pan with red wine and reduce by half.
  3. Add chocolate milk and water to rondo and bring liquid to a simmer.
  4. Place ribs book shelf style in a large hotel pan.
  5. Pour liquid over ribs and make sure the ribs are covered with enough liquid.
  6. Layer liquid with parchment paper.
  7. Cook in a 300 degree oven for one hr and then cook at 250 degrees for 3 more hours.
  8. Rest ribs at room temp for one hour.
  9. Carefully remove the ribs from liquid and cool on sheet tray in walk in.
  10. Strain liquid into china cap and then through a chinois and reserve liquid in walk in.
  11. Portion ribs (6-7 oz) in cryovac bags with 3 oz of reserved liquid.
  12. Label and date portioned ribs.
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