RCP-129 — Braised short rib, polenta

Station: hot. Yields 4 serving. Plate cost: $5.53 per portion.

Procedure

How the line cook should execute this recipe.

Short rib browned, braised in red wine and aromatics 3h. Soft polenta, gremolata.

Ingredients (5)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-ground-beef	Ground beef, 80/20	1.8	lb	—
ING-red-wine	Dry red wine	500	ml	—
ING-onion-yellow	Yellow onion	0.6	lb	—
ING-celery	Celery	0.3	lb	—
ING-carrot	Carrot	0.3	lb	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

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