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Cava |
Braised Beef Shorts Ribs
Ingredients:
5 pounds beef short ribs, cut into 1-rib pieces if necessary
All-purpose flour seasoned with salt and pepper for dredging
1/4 cup rendered bacon fat
4 garlic cloves, chopped
6 small onions (about 1 pound total), unpeeled but chopped
6 carrots, sliced
1/2 teaspoon dried rosemary, crumbled
1 cup red wine
3 cups beef broth
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.
