Braised Beef Short Ribs

Production identity

Target finished yield

6.5 kg · approximately 20 portions at 325 g

Reference ratio

Finished mass ÷ declared primary-input basis (batch reference ratio): 72.2% (9 kg declared primary input → 6.5 kg finished target)

Total formula input

17.555 kg before trim, evaporation, absorption or transfer loss

Time

45 min active · 240 min total

Equipment

rondeau · oven · chinois

U.S. major allergens intentionally present

None intentionally declared in the formula; supplier labels and cross-contact still require verification.

Additional sensitivity note

None listed.

Holding / service

Hold/reheat gently in sauce; remove excess surface fat before service.

Raw-animal-food control: where this formula includes raw animal food, use the current authority-approved cooking time/temperature and the venue’s approved procedure. Sensory doneness never substitutes for a required food-safety endpoint.

Formula — 1× target batch

Scaling table

Use the input-percentage column to audit transcription. The ½× and 2× columns scale ingredient mass only; process capacity must be revalidated.

Ingredient weights scale arithmetically; pan geometry, heat input, evaporation, fryer recovery, mixing shear, proofing/bake behavior and holding capacity do not. Revalidate process whenever batch size or equipment changes.

Method

1. Season and brown short ribs in batches, building fond without crowding the pan.

2. Brown mirepoix, cook tomato paste and deglaze with wine, scraping all usable fond.

3. Return ribs and add stock to partial braising depth; cover and cook gently until connective tissue softens and bone resistance changes.

4. Remove ribs at tenderness before sauce reduction. Strain, defat and reduce braising liquid separately.

5. Return ribs to finished sauce for service/reheat and record edible yield.

Working numbers

• Raw rib basis: 9 kg
• Target cooked yield: 72.2% before sauce
• Braise below a rolling boil
• Reduce sauce separately after meat reaches tenderness

Production verification

• Record actual finished batch weight before portioning; compare with target and investigate material variance.
• Record actual portion count and portion mass during service rather than inferring count from target yield.
• Verify current supplier labels for major allergens and document cross-contact limits of the actual station/equipment.
• Record the process/temperature checkpoints that are critical to this formula under the venue’s approved food-safety procedure.
• Taste or otherwise evaluate the formula at its actual service temperature and after the realistic hold/travel interval.

Batch record: target yield ____ · actual yield ____ · actual portions ____ · critical process checkpoints ____ · service hold ____ · waste/rework ____ · sensory result ____ · corrective action ____.

Sensory standard

Deep beef flavor, fork-tender but intact meat, gelatin-rich glossy sauce, no greasy cap or dry stringy fibers.

Evaluate the control batch at pickup and again after the realistic handoff or hold. The written standard should describe the point at which the formula is still sellable and the point at which it must be remade, repurposed under an approved plan or discarded.

Failure laboratory

Version control

KECB professional training formula; validate local regulatory requirements, supplier specifications and venue procedures before production. A measured correction to the recipe becomes a documented formula revision after a controlled test; do not let different cooks maintain invisible personal versions.