Braised Short Ribs with Celery-Radish Salad and Honey Bistro Sauce

• Honey Bistro Sauce
• 1-1/4 cups GREY POUPON Bistro Sauce
• 1/2 cup honey
• 1/3 cup HEINZ Tomato Ketchup
• 2-1/2 Tbsp. KRAFT MAYO Real Mayonnaise
• 2-1/2 Tbsp. brown sugar
• 2-1/2 each zest and juice from lemons Safeway 4 ct For $5.00 thru 02/09
• 3/4 tsp. ground red pepper (cayenne)
• Short Ribs Safeway 1 lb For $5.99 thru 02/09
• beef short ribs Safeway 1 lb For $5.99 thru 02/09
• to taste salt and black pepper
• 2/3 cup olive oil
• 5 each onions
• 5 each carrots, sliced Target 2 lb For $3.00 thru 02/06
• 1 cup fresh jalapeno peppers, minced
• 25 each garlic cloves, minced
• 2-1/2 gal. beef stock
• 2-1/2 qt. dry red wine
• 2-1/2 cups brewed strong GEVALIA Kaffe
• 15 each fresh basil leaves
• 10 each fresh thyme sprigs
• 10 each fresh rosemary sprigs
• 10 each fresh oregano sprigs
• 2/3 cup cornstarch
• Celery-Radish Salad
• 1 qt. frisee
• 3-3/4 cups celery, julienned
• 2-1/2 cups radishes, thinly sliced
• 2-1/2 Tbsp. Italian parsley leaves
• 2-1/2 Tbsp. chervil leaves
• 1 Tbsp. salt
• 2-1/2 tsp. poppy seed
• 1-1/4 tsp. black pepper
• 1/2 cup KRAFT Balsamic Vinaigrette Dressing

1. Honey Bistro Sauce: Mix ingredients until well blended.
2. Short Ribs: Season ribs with salt and black pepper.
3. Heat oil in large stockpot on medium-high heat.
4. Add ribs; cook 2 to 4 min.
5. on each side or until browned on both sides.
6. Remove ribs from pot; set aside.
7. Add onions and carrots to pot; saute 3 to 4 min.
8. or until crisp-tender.
9. Add jalapeno peppers and garlic; cook 6 min., stirring occasionally.
10. Add stock, wine, coffee and herbs; bring to simmer.
11. Return ribs to pot.
12. Cook, covered, on low heat 3 hours or until ribs are tender.
13. Remove meat from rib bones; shred meat.
14. Discard bones; cover meat to keep warm.
15. Strain cooking liquid; return to pot.
16. Add cornstarch; cook until sauce is thickened, stirring constantly with whisk.
17. Celery-Radish Salad: Combine all ingredients except vinaigrette.
18. For each serving: Combine 3 oz.
19. meat and 2 Tbsp.
20. of the thickened au jus; mound on serving plate.
21. Toss 1/2 cup salad with about 1 tsp.
22. dressing; spoon over meat.
23. Drizzle with 1-1/2 Tbsp.
24. Honey Bistro Sauce.

honey, poupon, honey, tomato ketchup, mayo, brown sugar, lemons, ground red pepper, short, beef short ribs, salt, olive oil, onions, carrots, fresh jalapeno peppers, garlic, beef stock, red wine, gevalia kaffe, basil, thyme, rosemary sprigs, oregano sprigs, cornstarch, celery, frisee, celery, radishes, italian parsley, chervil, salt, poppy seed, black pepper

Taken from www.kraftrecipes.com/recipes/braised-short-ribs-celery-radish-salad-honey-bistro-sauce-116489.aspx (may not work)