From: Guillermo Pernot, Cuba Libre Restaurant & Rum Bar, Philadelphia and Atlantic City. Yield: 20 servings. Braised Short Ribs: 3 lb. julienned onions 5 cups vegetable oil 2 cups red wine vinegar 1 cup Kikkoman Soy Sauce 3 oz. ancho chiles 2½ oz. salt 2 oz. granulated garlic 2 oz. ground cumin ½ oz. black pepper ½ oz. bay leaf 20 lb. beef short ribs 4 cups red wine ½ lb. vegetable base Red Wine Sauce: ½ lb. diced carrots ½ lb. diced onions ¼ lb. Granny Smith Apples, ...
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