- (1/3 cup) Flour
- (1 Tbsp) Salt
- (2 tsp) Black Pepper
- (1 tsp) Dried Rosemary
- (3 lbs) Short Ribs
- (2 Tbsp) Oil
- (1 Medium) Yellow Onion
- (2 Stalks) Celery
- (2 Medium) Carrots
- (24 Fluid Ounces) Beef Stock
- (1/4 Cup + 2 Tbsp) Flour
- (6 Tbsp) Butter, unsalted
- (4 Cups) Cauliflower/ Parsnip Purée * See separate recipe
- (1 Tbsp) Garlic, minced
Braised Short Ribs
Chop the carrots, onion, and celery into like-size pieces.
Preheat oven to 300 degrees F.
Combine the 1/3 cup of flour, salt, pepper, and rosemary in a shallow dish. Dredge the ribs in the seasoned flour and be sure to cover all sides.
Heat the oil in a pot that can be placed in the oven. Once the oil is hot, brown the ribs well. Remove and hold in a warm place.
Add the onions, celery, and carrots to the oil. Sauté for about 5 minutes or until tender. Once tender, add garlic and continue to sauté for another 30 seconds. Turn off flame and add the ribs back into the pot.
Add the stock and cover with lid. Place the pot into preheated oven and cook for approximately 3 - 3 1/2 hours or until meat falls off the bone. About half way through the cooking process, remove the pot from the oven and rotate the ribs. This will allow for even cooking.
Within the last 30 minutes of cooking, prepare the Roux. This is simply to thicken your sauce.
Start with a small sauce pot. Add the butter and cook on low until the butter melts. Allow butter to simmer until lightly brown. Once lightly browned, add the remaining flour (1/4 cup + 2 Tbsp) and whisk. Cook over medium/low heat until the flour has "cooked out", making sure to whisk regularly. You can tell if it's done by the smell - if it smells like cookie dough, you are done. Once done, remove from pan and set aside.
Once meat is done cooking, remove from pot and keep warm.
Strain the vegetables from the liquid making sure to reserve liquid for the sauce.
Return the pot back to the burner. Place the liquid back into the pot and add roux. Whisk well and allow sauce to simmer and thicken. Once sauce has thickened, remove from heat and serve over your short ribs.
Recipe adapted from On Cooking by Sarah R. Labensky, Alan M. Hause, Priscilla A Martel.