Makes 8 servings
- 4 oz. Flour
- 1 tablespoon kosher salt
- 1 teaspoon fresh ground pepper
- ½ teaspoon dried rosemary
- 6 pounds short ribs of beef cut in 2 inch portions
- 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.
