Product Details
Quality takes time, and even the most fortunate operators typically find that resource in short supply. So instead of seasoning and braising boneless short rib for hours, let us do it for you: using choice boneless chuck short rib, we've seasoned it with salt and pepper for ultimate versatility and then braised it for hours until it is fork-tender. All you need to do is heat and serve – sliced, pulled or shredded – for a succulent center-of-plate entrée.
Features
- Choice chuck short rib
- Comes in its own juices
- Provides around 10 three-oz. servings per pouch, about 40 servings per case
- All Natural*
- Fully cooked
Benefits
- Moist, tender, full-bodied flavor
- Finished product is 75% protein, 25% juice
- 8 hours of labor savings per case: eliminates trimming, measuring, slow-braising and defatting
- *No artificial ingredients. Minimally processed
Preparation Instructions
- Thawed cook instructions: Open package and place both meat and liquid into pan. Place any free fat on top of rib. Cover and reheat in 350°F oven for 20-22 minutes, or until 140°F internal temperature has been reached
- From frozen instructions: Open package and place both meat and liquid into pan. Place any free fat on top of rib. Cover and reheat in 350°F oven for 35-40 minutes or until a 140°F internal temperature has been reached
- Pan sauce recipe: To make pan sauce, pour off fat and then bring braising liquid to a boil in a saucepan over high until reduced by half. Turn off heat and whisk in a tablespoon of cold butter, adjust seasonings and serve alongside meat.
Product Details
Quality takes time, and even the most fortunate operators typically find that resource in short supply. So instead of seasoning and braising boneless short rib for hours, let us do it for you: using choice boneless chuck short rib, we've seasoned it with salt and pepper for ultimate versatility and then braised it for hours until it is fork-tender. All you need to do is heat and serve – sliced, pulled or shredded – for a succulent center-of-plate entrée.
Features
- Choice chuck short rib
- Comes in its own juices
- Provides around 10 three-oz. servings per pouch, about 40 servings per case
- All Natural*
- Fully cooked
Benefits
- Moist, tender, full-bodied flavor
- Finished product is 75% protein, 25% juice
- 8 hours of labor savings per case: eliminates trimming, measuring, slow-braising and defatting
- *No artificial ingredients. Minimally processed
Preparation Instructions
- Thawed cook instructions: Open package and place both meat and liquid into pan. Place any free fat on top of rib. Cover and reheat in 350°F oven for 20-22 minutes, or until 140°F internal temperature has been reached
- From frozen instructions: Open package and place both meat and liquid into pan. Place any free fat on top of rib. Cover and reheat in 350°F oven for 35-40 minutes or until a 140°F internal temperature has been reached
- Pan sauce recipe: To make pan sauce, pour off fat and then bring braising liquid to a boil in a saucepan over high until reduced by half. Turn off heat and whisk in a tablespoon of cold butter, adjust seasonings and serve alongside meat.