Short Rib, Valais Pinot Noir Jus
Chef Marian Podola

Short Rib, Valais Pinot Noir Jus

Slow-braised short rib with a rich Valais Pinot Noir reduction.

Storage
Chilled icon Chilled Frozen icon Frozen Ambient icon Ambient

Store frozen at -18°C. Do not refreeze once defrosted. Once defrosted consume within 3 days.

Portion net weight: 220g
CHF 36.00
Gluten-freeDairy-freeNut-freeHigh protein
Origin
Switzerland
Nutriscore
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Nutritional information

Energy, 776 kJ / 185 kcal
Fat, 12.7g
- of which: Saturates, 4.7g
Carbohydrate, 1.6g
- of which: Sugars, 0.6g
Protein, 13.1g
Salt, 0.6g

Ingredients: Beef, red wine (Valais Pinot Noir), veal stock, smoked bacon lardons, button mushrooms, pearl onions, tomato paste, garlic, rapeseed oil, butter (milk), bouquet garni, sea salt, black pepper.

Allergens
  • Sulphur dioxide / sulphites
  • Milk

Keep the bag sealed and lower it into water at 75°C for 20 minutes (or 80°C for 15 minutes) — do not boil. Rest 2 minutes, then open carefully and tip into a warm bowl. For a glossy finish, reduce the jus in a small pan for a minute and whisk in a knob of cold butter off the heat. Spoon the sauce, lardons, mushrooms and onions around the beef. Never microwave — it toughens the meat and splits the sauce.

Heat thoroughly before consumption.

All legally required information — including batch code, best-before date, and full label declarations — is printed on every product label in accordance with Swiss food law (LIV / LMG).
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