Braised Beef Short Ribs

By mlilley

Ingredients

• 5 lb beef short ribs
• All purpase flour seasoned with salt and pepper for dredging
• 1/4 cup vegetable oil
• 4 garlic cloves, chopped
• 6 small onions, chopped
• 6 carrots, sliced
• 1/2 tsp dried rosemary, crumbled
• 1 cup red wine
• 3 cups beef broth

Preparation

Step 1

1. Preheat oven to 350F.

2. Dredge ribs in flour, knocking off excess. Heat oil in heavy oven proof pan. Brown the short ribs in batches in a single layer without crowding. Transfer browned short ribs onto a large plated.

3. pour off all but 2 Tbsp of oil and cook garlic, onions, carrots and rosemary with salt and pepper to taste over moderate heat, stirring, until browned lightly. Degalze the pan with red wine. Add the beef broth to the vegetables and bring to a boil, stirring. Return ribs to the pan, squeezing them to fit in a sungle layer. Cover pan with a lid. Put in the oven for 2 hours.

4. Transfer ribs to a platter and keep warm. Pour through a sieve into a saucepan, discard solids, and skim fat. If necessary, boil liquid to thicken slightly, and spoon sauce over ribs.

5. Serve with boiled potatoes.