Braised Beef Short Ribs

Recipe Ingredients

5 lbs	2270g / 80oz	Beef short ribs - cut 1-rib pieces
		If necessary
		All-purpose flour - seasoned with salt
		And pepper for dredging
1/4 cup	59ml	Rendered bacon fat
4		Garlic cloves - chopped
6		Onions - (abt 1 lb total) - unpeeled, chopped (small)
6		Carrots - sliced
1/2 teaspoon	2.5ml	Dried rosemary - crumbled
1 cup	237ml	Red wine
3 cups	711ml	Beef broth

Recipe Instructions

Preheat oven to 350 degrees. Dredge ribs in flour, knocking off excess. Heat bacon fat in a 6-quart heavy ovenproof kettle over moderately-high heat until hot but not smoking. Brown the short ribs in batches in a single layer without crowding. Transfer short ribs as browned with tongs to a large plate.

Pour off all but about 2 tablespoons bacon fat remaining in kettle and in it cook garlic, onions, carrots, and rosemary with salt and pepper to taste over moderate heat, stirring, until browned lightly. Deglaze the kettle with red wine. Add the beef broth to the vegetable mixture and bring to a boil, stirring. Return ribs to the kettle, squeezing them to fit in a single layer, if possible, and cover kettle with a lid. Braise ribs in oven until tender, about 2 hours.

Transfer ribs with tongs to a platter and keep warm. Pour cooking liquid through a fine sieve set over a saucepan, discarding solids, and skim fat. If necessary, boil liquid to thicken it slightly, and spoon sauce over ribs. Serve with boiled new potatoes.

This recipe yields 6 servings.

Source:
COOKING LIVE with Sara Moulton - (Show # CL-9440) - from the TV FOOD - NETWORK

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