Individually plated braised short rib
Portioned before service so plating is a lift-and-place motion only.
This is the base recipe: one batch, 6 portions. Nothing has been scaled, because there is no committed plan for this dish. Build and commit a plan that includes it and this card multiplies itself to the batch count the plan computes.
- Beef short rib5 lb
- Red wine2.5 cups
- Onion2 ea
- Thyme1 bunch
Multiplying the ingredients is the easy half. These are the parts of the recipe that the batch count does not move.
- Cooking time
- The pot takes as long as it takes. 200 minutes is set by the cut, not by the volume — half a batch is not half the time, and a double batch in two pots is not double it either.
- Read the whole method before you shop. This is a planning recipe for individually plated braised short rib, not a certified kitchen test.
- Amounts below are one batch: 6 portions. Build a plan and this card scales itself to it.
- This dish can be completed up to 2 days ahead. Cold storage is the real limit — do not make it ahead if the fridge is already tight.
- Brown, deglaze, cover, and cook low. Overnight rest improves the sauce. Reheat in its own liquor.
- The pot takes as long as it takes. 200 minutes is set by the cut, not by the volume — half a batch is not half the time, and a double batch in two pots is not double it either.
- Holds about 60 minutes once finished. After that, quality drops — do not invent extra time.
- Confirm every ingredient and every allergen yourself. Dietary tags are planning filters, not safety guarantees.
Can be completed up to 2 days ahead. Fridge units: 2 per batch, so 1 batch takes about 2 shelf-thirds while it waits.
Base recipe: one batch, 6 portions. Nothing has been scaled, because no plan was open. Cooking time does not move with the batch: 200 minutes in the oven either way.
Not every line here was multiplied by the same number. Why doubling a recipe is not multiplication
Oven · Stovetop · Cold storage · Landing space
contains meat · contains alcohol