Featured Maple Leaf Product: BBQ Beef Ribette, FC, 85 g (#41434)
Braised Rosemary Riblets
Recipe Information
Method
- 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.
Yield
25 Servings
Portion Size
6 each (125 g/4.4 oz)
Preparation Method
Baked/Roasted
Suggested Accompaniments
Serve with mashed potatoes and buttered parslied carrots. Use thickened sauce as a gravy on the potatoes (sides not included in nutritional information).
Global Cuisine
European
Theme Inspired
All Themes
Nutritional Information
per 6 each (125 g/4.4 oz)
| Nutrient | Quantity |
|---|---|
| Calories | 230 kcal |
| Protein | 18 g |
| Carbohydrates | 8 g |
| Total Fat | 15 g |
| Trans Fats | 0.16 g |
| Saturated Fat | 6 g |
| Total Sugars | 3 g |
| Total Dietary Fiber | 1 g |
| Calcium | 30 mg |
| Potassium | 20 mg |
| Sodium | 360 mg |
| Iron | 2.25 mg |
| Vitamin A | 0 RE |
| Vitamin C | 1.57 mg |
| Calories from Protein | 28 % |
Ingredients
| Metric | Imperial | |
|---|---|---|
| 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 |