BRAISED SHORT RIBS OF BEEF
Makes 8 servings
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4 oz. Flour
-
1 tablespoon kosher salt
-
1 teaspoon fresh ground pepper
-
½ teaspoon dried rosemary
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6 pounds short ribs of beef cut in 2 inch
portions
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1 oz. Vegetable oil
-
6 oz. Chopped onion
-
4 oz. Chopped celery
-
24 oz. Brown beef stock
-
Roux as needed
-
Kosher salt and freshly ground pepper to
taste
Combine the flour, salt, pepper and rosemary.
Dredge the ribs in the seasoned flour.
Heat the oil and brown the ribs well in a heavy
bottom pot. Remove and hold in a warm place.
Add the vegetables to the same pot and saute
lightly.
Return the ribs to the pot, add the stock and
braise in an oven until done, about 2 ½ to 3 hours.
Remove the ribs from the liquid and skim off the
excess fat.
Bring the liquid to a boil on the stove top,
thicken it with roux to the desired consistency and simmer 15
minutes. Strain the sauce and adjust the seasonings. Return the
ribs to the sauce and simmer for 5 minutes.
Arrange ribs along with a starch such as rice or
egg noodles and serve with sauce.
