posted by mamaSue 01-08-100 3:23 PM
* Exported from MasterCook *
Braised Beef Short Ribs
Categories : Beef
Amount Measure Ingredient -- Preparation Method
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5 pounds beef short ribs
all-purpose flour with salt and pepper for dredging
1/4 cup olive oil
4 garlic cloves, chopped
6 small onions, chopped
6 carrots, sliced
1/2 teaspoon dried rosemary, crumbled
1 cup red wine
3 cups beef broth
Preheat oven to 350 degrees. Dredge ribs in flour, knocking off excess. Heat oil in a 5 or 6 quart heavy ovenproof pot over moderately high heat until hot but not smoking.
Brown the short ribs in batches in a single layer without crowding. With tongs remove short ribs as they brown. Pour off all but about 2 tablespoons fat remaining in pot (add more oil if needed) and in it cook garlic, onions, carrots, and rosemary with salt and pepper to taste over moderate heat, stirring, until browned lightly.
Deglaze the pot with red wine. Add the beef broth to the vegetable mixture and bring to a boil, stirring. Return ribs to the pot, fitting in a single layer, if possible and cover with lid. Braise ribs in oven until tender, about 2 hours.
Remove ribs with tongs and keep warm. Pour cooking liquid through a fine sieve over a saucepan. Discard solids, and skim fat if necessary. Thicken liquid if necessary and pour over ribs in platter.