Good Cooking since 1995
Braised Short Ribs of Beef
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Recipe by: Chef John V.
8 Beef short ribs, about 5 pounds, tied with butcher's twine to hold the bones in place during and after cooking
Wash the short ribs in cold water to remove any bone chips and towel dry with paper towels. Coat (dredge) with flour, salt and white pepper mixture. Place in a roasting pan on a bed of diced carrots, celery and onions. Roast at 450' F. for 1 1/2 hours, turning several times to brown evenly. Remove from the pan and place in a Dutch oven on the stove; strain off any fat that may have accumulated.
Heat on high heat until it begins to sizzle. Add the garlic, bay leaf, diced tomatoes, ground black pepper, salt, paprika, fresh thyme, rosemary and beer. Bring to a boil for one minute. Add the veal stock, return to the boil, reduce the heat so the liquid simmers. Cover loosely with a sheet of aluminum foil and simmer for 1 1/2 hours or until the ribs are fork tender. Remove the ribs from the pot and place in a serving bowl, cover loosely with plastic wrap and keep warm. Skim any fat off the liquid in the pot, return the liquid to a boil, reduce to a simmer and whisk in the cornstarch mixture, stirring continually until lightly thickened, about 2-3 minutes. Uncover the short ribs, remove the twine and strain the sauce over the warm short ribs, sprinkle with fresh chopped parsley and serve. They are delicious with any accompaniment and even with a loaf of freshly baked crusty bread.