Braised Short Ribs Of Beef
|Lean beef short ribs||6 Pound, cut into 3- to 4-inch pieces|
|Freshly ground black pepper||To Taste|
|Flour||1⁄2 Cup (8 tbs)|
|Coarsely chopped onion||1 Cup (16 tbs)|
|Coarsely chopped scraped carrot||1 Cup (16 tbs)|
|Finely chopped garlic||1⁄2 Teaspoon|
|Beef stock||1 Cup (16 tbs) (Fresh Or Canned)|
|Bay leaves||2 Small|
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.
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.
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.
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°.
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.