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California Raisins - California Raisin Short Rib Slider with California Golden Raisin Red Onion Jam

August 31, 2009

4 Min Read

California Raisin Short Rib Slider with California Golden Raisin Red Onion Jam

By Chef Todd Downs

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Source: California Raisin Marketing Board

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Ingredients & Directions - Short Rib Marinade
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)
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. 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. 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 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. Serves 72
Ingredients & Directions - California Raisin Chipotle Mustard Glaze
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
Please note ingredients are listed by weight. Combine all ingredients for glaze in blender or food processor and process until very smooth. Yields: About 3 quarts glaze
Ingredients & Directions - California Golden Raisin Red Onion Jam
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
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. Cool and store in refrigerator. Yield: 36 ounces Serves: 72 (1/2 ounce or about 1 tablespoon each)

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