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What You Need:
(To serve 6 to 8)
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5 to 6 pounds lean short ribs of beef, cut into 3- to 4-inch pieces
Salt
Freshly ground black pepper
½ cup flour
2 tablespoons butter
1 cup coarsely chopped onion
1 cup coarsely chopped, scraped carrot
½ teaspoon finely chopped garlic
1/8 teaspoon thyme
1 cup beef stock, fresh or canned
2 small bay leaves
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Translate this recipe:
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| How To Cook: |
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1. Preheat the oven to 500°. Season the short ribs generously with salt and a few grindings of black pepper. Dip them in flour, vigorously shaking off any excess, then arrange them side by side on a rack in a shallow roasting pan. Brown them in the middle of the oven for 20 to 25 minutes, checking periodically to make sure they do not burn.
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2. Meanwhile, melt the 2 tablespoons of butter over moderate heat in a heavy, 6-quart, flameproof casserole. When the foam subsides, add the onion, carrot, garlic and thyme, and, stirring frequently, cook for 6 to 8 minutes until the vegetables are lightly colored.
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3. Place the browned ribs, preferably in one layer, on top of the vegetables, add the stock to the roasting pan and stir into it any brown bits clinging to the pan.
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4. Then pour it over the ribs in the casserole. Bring to a boil on top of the stove, add the bay leaves and cover the casserole tightly. Reduce the oven heat to 325°.
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5. Braise the short ribs in the middle of the oven for about an hour until the meat shows no resistance when pierced with a fork. To serve, arrange the short ribs on a heated platter.
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6. Strain the braising juices through a fine sieve into a saucepan, pressing down on the vegetables to extract all their juices before discarding them. Skim the fat from the surface, taste the sauce for seasoning and pour over the meat.
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