Short Rib with Rosemary Balsamic
| Shelf Life: | N/A |
| Portion/Serving: | 1 portion |
| Revision Date: | Jul 1, 2012 |
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Notes
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Ingredients
| 6 | oz. | Short Rib, Cuisine Solutions |
| 2 | oz. | Rosemary Balsamic Sauce, Cuisine Solutions |
| 1 | oz. | Water, room temperature |
| 1 | ea. | Mushroom risotto |
| 1 | ea. | Grilled vegetables |
Preparation
PROCEDURE
Wear foodservice gloves.
A short rib must not weigh more than 6 ounces. Failure to adhere to these weights will result in undercooked meats and potential foodborne illness.
MerryChef setting: 475°F. Stage 1, 2 minutes with 45% fan and 100% microwave. Stage 2, 1 minute with 45% fan and 75% microwave.
- In an oven able pan place 1, 6 ounce short rib with 2 ounces of Rosemary Balsamic sauce and 1 ounce of water.
- Place in the Merry Chef using the setting provided above.
- Once cooked through remove from the oven and serve with mushroom risotto and grilled vegetables.
- Serve Immediately.
NOTE
Reheating temperature is 165°F for 15 seconds.
PLATING
DINE-IN: Plate on a Cardinal R 0864 oval plate as shown below with the risotto and grilled vegetables.
TO-GO: Place in a Novelis Tuxedo 23 ounce 34155Z to-go container as shown below.
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