6 each (125 g/4.4 oz)
Featured Maple Leaf Product: BBQ Beef Ribette, FC, 85 g (#41434)
|Beef Ribette BBQ, fully cooked, 85 g each||25 each (2.15 kg)||25 each (4 lbs 12 oz)|
|Oil, Olive||60 ml||1/4 cup|
|Onions, fresh, chopped fine||313 g||11 oz|
|Garlic, minced||25 g||0.9 oz|
|Beef Broth, RTS, reduced sodium||500 ml||2 cups|
|Sauce, Worcestershire||60 ml||1/4 cup|
|Rosemary, dried||45 ml||3 Tbsp|
|Cornstarch||20 ml||1 Tbsp + 1 tsp|
|Water, tap||40 ml||2 Tbsp. + 2 tsp|
- The day before, thaw cooked bbq beef ribette under refrigeration at <4'C/40'F.
- Preheat convection oven to 325'F/165'C.
- Heat a skillet over high-heat. Add in olive oil, allow to heat and add in onion and saute for 3-5 minutes until tender. Add in garlic and saute for 1 minute more.
- Pour in beef broth and Worcestershire sauce. Bring to a simmer and add rosemary.
- Cut each rib into 6 strips (~0.5 cm strips) vertically and place into an insert pan(s). Pour onion/beef broth mixture over top of ribettes and mix.
- Place the ribettes in the oven and heat for ~20 minutes or until an internal temperature of 165'F/74'C for a minimum of 15 seconds. Do not cover with lid/foil when baking.
- Remove the braising liquid from the pan and transfer to a small stockpot. Heat braising liquid to a boil and slowly whisk in cornstarch and water mixture until the sauce reaches desired thickness.
- At point of service, serve 6 pieces of Braised Rosemary Riblets and garnish with fresh rosemary leaves if desired.
Serve with mashed potatoes and buttered parslied carrots. Use thickened sauce as a gravy on the potatoes (sides not included in nutritional information).
Nutritional Info per 6 each (125 g/4.4 oz)
|Total Fat||15 g|
|Trans Fats||0.16 g|
|Saturated Fat||6 g|
|Total Sugars||3 g|
|Total Dietary Fiber||1 g|
|Vitamin A||0 RE|
|Vitamin C||1.57 mg|
|Calories from Protein||28 %|