Preparation

• Prepare demi-glace sauce by whisking 1.2 kg of LUDA Instant Demi-Glace Mix, Gluten-Free, Low Sodium into 10 L of water until fully dissolved. Bring to a boil, then reduce to a simmer for 5–8 minutes until smooth and glossy. Keep warm and set aside
• Preheat oven to 160°C (325°F)
• In a large Dutch oven or braising pan, heat vegetable oil over high heat. Working in batches to avoid crowding, sear short ribs on all sides until deeply browned, about 3–4 minutes per side. Remove and set aside
• Reduce heat to medium. Add onions, carrots, and celery to the same pan and sauté briefly for 3–4 minutes, stirring to scrape up any browned bits
• Deglaze with red wine if using, allowing the liquid to reduce slightly for 2 minutes
• Return short ribs to the pan and nestle them into the vegetables
• Pour the prepared demi-glace sauce over the short ribs. Add thyme and bay leaves. Stir gently to combine
• Cover the pan with a lid and braise in the oven for 2.5–3 hours until the meat is very tender and pulling away from the bone
• Remove from oven. Skim any excess fat from the surface of the sauce
• Adjust sauce consistency if needed by simmering on the stovetop. Season with salt and pepper to taste
• Remove bay leaves and serve hot with mashed potatoes, polenta, or seasonal vegetables

Related Products

LUDA H

Instant Demi-Glace Sauce Mix, Gluten-Free, Low Sodium

1 X 3.5 KG Tub

333558

• Gluten friendly
• Instant - just add water
• Low or reduced sodium
• No Added MSG
• No artificial colours or flavours
• Vegan
• Vegetarian
• Retherm Stable
• Steam Table Stable
• Freeze Thaw Stable
• Gluten free