Falling off the bone veal short ribs in rich Burgundy red wine sauce are a perfect comfort food. Normally they take hours to braise, but Le Québécois Heat & Plate Short Ribs are ready to serve in minutes.

Portion Size: One ~12oz 3-rib piece, plus sauce
Portions Per Case: 12
Pack Size: Four 3-piece pouches per 13.5lb case
Short Ribs $8.07 per serving
Vegetable $0.50 per serving
Potatoes $0.20 per serving
Herb Garnish $0.10 per serving
Labor/Energy $0.50 per serving
Your Total Cost $9.37 per serving
On your menu for $22.00-$28.00
per serving
130% to 200% Markup


Veal Short Ribs, Veal Demi (carrots, celery, onions, tomato paste (tomatoes, water, citric acid, salt), leeks, and bay leaves), Red Wine, Salt and Pepper.


Defrost in the cooler or by submerging the pouch in cold running water. Reheat by boiling the pouch or baking short ribs and sauce in a hotel pan covered with tin foil for about 30-45 minutes in a 370 degree oven.

Plate with potatoes, rice, or noodles and
a vegetable side (corn, asparagus, etc).
  Heat & Plate Made Yourself
Ingredients: $8.07   $15.31
Labor: $8.80 $0.80
Energy: $0.50 $5.00
Total: $9.37 $21.11

Le Québécois veal short ribs are first seared in canola oil. They are then removed from the pan. All excess oil is drained off and onions, celery, and carrots are sweated in the pan. Tomato paste is added.


The fond is deglazed with red wine, and Le Québécois Veal Demi-Glace and water are poured in. The sauce is simmered for 10-20 minutes to develop its full flavor.


When the sauce is finished, the sauce and short ribs are combined in pouches and braised sous vide overnight.


Once tender, the Le Québécois Heat & Plate Short Ribs are blast chilled in their sous vide bags and flash-frozen to ensure safety and quality.