4 ounces flour
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried rosemary
6 pounds beef short ribs, cut in 2-in. (5-cm) portions
1 ounce vegetable oil
6 ounces onion, chopped
4 ounces celery, chopped
24 ounces brown beef stock
roux, as needed
salt and pepper, to taste
Servings: 8
1. Combine the flour, salt, pepper and rosemary. Dredge the ribs in the seasoned flour.
2. Heat the oil and brown the ribs well in a heavy brazier. Remove and hold in a warm place.
3. Add the vegetables to the brazier and sauté lightly.
4. Return the ribs to the pan, add the stock and cook in a 300ºF (150ºC) oven until done, approximately 2 1/2 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.
1 tablespoon salt
1 teaspoon pepper
1/2 teaspoon dried rosemary
6 pounds beef short ribs, cut in 2-in. (5-cm) portions
1 ounce vegetable oil
6 ounces onion, chopped
4 ounces celery, chopped
24 ounces brown beef stock
roux, as needed
salt and pepper, to taste
Servings: 8
1. Combine the flour, salt, pepper and rosemary. Dredge the ribs in the seasoned flour.
2. Heat the oil and brown the ribs well in a heavy brazier. Remove and hold in a warm place.
3. Add the vegetables to the brazier and sauté lightly.
4. Return the ribs to the pan, add the stock and cook in a 300ºF (150ºC) oven until done, approximately 2 1/2 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.
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