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Beef Shortribs

  • Olive Oil 20 ml
  • Beef Short Ribs 500 g
  • Small White Onion, diced 80 g
  • Carrot, diced 40 g
  • Celery, diced 60 g
  • Beef Stock 1 l
  • Worcestershire Sauce 15 ml
  • Salt and Pepper, to taste

Gremolata

  • Italian Flat Leaf Parsley, finely chopped 50 g
  • Garlic Clove, finely minced 10 g
  • Lemon Zest 5 g
  • Olive Oil 90 ml

Garlic Rice

  • White Rice 100 g
  • Fried Garlic, finely minced 20 g
  • Italian Flat Leaf Parsley, finely chopped 2 g

Plating

  • Lemon, grilled 0.5 pc
  1. Beef Shortribs

    • Sear the beef shortribs until brown, then set aside.
    • Heat oil in a pan. Saute the onions, carrots, and celery.
    • Deglaze with beef stock, then transfer into a cooking pot.
    • Add back the beef shortribs into the pot.
    • Stir in Knorr Tomato Pronto.
    • Pour the Demi-Glace Brown Sauce. Simmer at low heat until beef is tender & sauce is thickened.*
    • Season with salt, pepper and Worchestershire sauce.

    *KNORR Demi-Glace Brown Sauce, prepared

  2. Gremolata

    • Combine all the ingredients for the gremolata in a mixing bowl and mix well.
  3. Garlic Rice

    • Combine all the ingredients in a mixing bowl and mix well.
  4. Plating

    • Serve the rice and beef shortribs on a long wooden board.
    • Sprinkle the gremolata on top of the beef shortribs.
    • Garnish with lemon slice.