Braised Beef Short Ribs
Yield: Serves 6
Ingredients
5 lbs beef short ribs
all purpose flour, seasoned with salt and pepper, for dredging
olive oil for frying
1/2 pound slab bacon, cubed, and fried until crisp (save rendered fat for later use)
6 cloves of garlic, chopped
2 large onions (about 16 oz), peeled and chopped
6 carrots, peeled and sliced
small bunch of fresh rosemary
1 1/2 cups beef stock
1 1/2 cups red wine
Preparation
Preheat oven to 350 degrees. Dredge ribs in seasoned flour, knocking off excess. Heat olive oil in a heavy, oven proof pan until hot (but not smoking). Brown short ribs in batches, taking care not to crowd the pan. Transfer short ribs as browned with tongs to a large plate.
Pour off all but 2 tablespoons of fat. Cook onion, carrots and garlic over moderate heat, stirring until lightly browned. Season with salt and pepper. Add bacon, rosemary, stock and wine to the vegetable mixture and bring to a boil, scraping up any brown bits adhered to the pan.
Return ribs to the pan, placing them in a single layer. (Liquid will not completely cover the ribs.) Cover the pan tightly with a lid. Braise the ribs approximately 3 hours, or until fork tender.
Transfer ribs with tongs to a platter and tent with foil to keep warm. Poor cooking liquid through a fine sieve set over a saucepan. Discard solids and skim excess fat from cooking liquid. If desired, the liquid can be thickened with 1 tablespoon tomotoe paste and/or a flour slurry. Serve sauce on the side.