Ingredients & Directions - Short Rib Marinade
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2 quarts
2 C.
1 C.
1 C.
1 Tbsp.
1 Tbsp.
15 lbs.
1/2 C.
3 Qts.
3 Qts.
6 dozen
36 oz. (about
5 cups) |
California raisin juice concentrate
Canola oil
Dijon mustard
Chopped fresh rosemary leaves, only
Sea salt
Freshly ground black pepper
Beef short ribs
Canola oil
Sea salt and fresh ground pepper, to taste
Beef stock
California Raisin Chipotle Mustard Glaze (See recipe)
3-inch soft dinner rolls, cut in half horizontally
California Golden Raisin Red Onion Jam (See recipe) |
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One or two days ahead, combine concentrate, oil, mustard, rosemary, 1 tablespoon salt, and 1 tablespoon pepper in large bowl; mix together well. Add short ribs and toss to coat. Turn into deep hotel pans; cover and marinate in refrigerator overnight.
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To prepare beef, preheat oven to 350°F. Drain beef, reserving marinade, and pat dry with paper towels. Heat griddle or large heavy pan over medium heat; add oil as needed. Season ribs on all sides with sea salt and ground black pepper. Working in batches, cook on all sides until lightly browned, about 6 minutes. Transfer to clean deep hotel pans, arranging in a single layer of neat rows.
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Combine beef stock and reserved marinade; mix well. Divide and pour over short ribs. Cover pans tightly with foil and bake at 350°F for 2 hours. Uncover and turn ribs. Recover; return to oven and bake for 1-1/2 to 2 hours more or until meat is very tender. Let stand in pan until cool enough to handle; then drain liquid and discard. Remove and discard bones; shred meat into pieces about 1-inch long and 1/4-inch thick, removing and discarding excess fat or gristle. May be stored, covered, in refrigerator, for up to 4 days before serving.
To Assemble Sliders
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Heat a large heavy sauté pan over medium high heat; add prepared short rib meat and California Raisin Chipotle Mustard Glaze. Then, cook, stirring often until heated through. Divide evenly and spoon onto the bottoms of small buns. Top each one with 1 tablespoon California Golden Raisin Red Onion Jam and replace tops. Serve hot.
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Serves 72
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9 oz.
2 lbs. 10 oz.
2 lbs. 10 oz.
12 oz.
4 oz.
8 grams
0.8 oz.
4 oz. |
Dijon mustard
California raisin juice concentrate
California raisin paste
Olive oil
Chopped fresh garlic
Freshly ground black pepper
Fresh rosemary leaves only, chopped fine
Chipotle pepper canned in adobo sauce; stemmed, seeded and puréed |
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Please note ingredients are listed by weight. Combine all ingredients for glaze in blender or food processor and process until very smooth.
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Yields: About 3 quarts glaze
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2 oz.
4 lbs.
6 grams
4 grams
8.5 oz.
4 oz.
8 oz.
2 oz.
1 lb. |
Olive oil
Fresh red onion, peeled and cut into julienne
Sea Salt
Fresh ground black pepper
Rice wine vinegar
Honey
Water
Pomegranate syrup or grenadine
California golden raisins |
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Please note all measurements are by weight. Heat oil in a 12-inch nonstick sauté pan and sauté onions over medium heat. Season with salt and pepper and cook until very soft. Stir in vinegar and reduce to consistency for a glaze. Add honey, water, pomegranate syrup, and golden raisins. Reduce heat to low and cook until thickened.
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Cool and store in refrigerator.
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Yield: 36 ounces
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Serves: 72 (1/2 ounce or about 1 tablespoon each)
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