Braised Short Ribs of Beef

Qty Measure Ingredient
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4 Ounce Flour
1 Tbl. Salt
1 tsp Black Pepper
1/2 tsp Dried rosemary
6 Pound Short RIbs of beef, cut into 2" portions
1 fl Ounce Vegetable oil
6 Ounce Onion, chopped
4 Ounce Celery, Chopped
24 fl Ounce Brown beef stock
As needed Roux
TT Salt and pepper

Instructions: 1. Combine the flour, salt, pepper and rosemary. Dredge the ribs in the seasoned flour.

2. Heat oil in a heavy brazier and brown the ribs well. Remove and hold in a warm place.

3. Add onion and celery to the brazier and saute lightly.

4. return the ribs tot he pan, add the stock and cook in a 300 degree oven until done, approximately 2.5 hours.

5. Remove the ribs from the liquid and skim off the excess fat.

6. Bring the liquid to a boil on the stove top; thicken it with roux to the desired consistency and simmer for 15 minutes. Strain the sauce and adjust the seasonings. Return the ribs to the sauce and simmer for 5 minutes.

Staging:

Variations: Orange scented Braised Short ribs - Omit the Rosemary. Add 4 tablespoons Julienne orange zest and 8 fluid ounces orange juice in step 4. Decrease the stock by 8 fluid ounces.

Ginger Braised Short Ribs - Omit the rosemary. Saute 3 ounces peeled and chopped fresh ginger with the onions and celery in step 3. Substitute 2 fluid ounces soy sauce for an equal amount of the beef stock and add 1 tablespoon ground ginger to the ribs before braising in step 4.


Serves: 8
Serving Size: 8 oz