Bistro Style Beef Short Ribs #885 6/08

Categories:
beef, New 2008, ribs

3 tablespoon olive oil
2 lb beef short ribs
flour for dredging
salt and pepper
1 medium onion; quartered
2 carrot; course chopped
3 ribs celery; course chopped
1/2 head garlic; peeled
1/2 teaspoon thyme
1 1/2 cups dry red wine
2 cups beef broth

Season the ribs with salt and pepper. Dredge in the flour. Brown on all sides in a heavy skillet. Place the onion, garlic, carrots, celery into a food processor and blend until you reach a smooth pulp. Take a large dutch oven and place over medium high heat. Add a 3 count of olive oil and add the thyme to infuse the oil. Next add the vegetable pulp. Season with salt and pepper to taste, lower the heat and cook for about ten minutes. Pour in the red wine and stock and bring it to a boil. Take the meat and nestle into the brazing mix; the liquid should just about cover the meat. Place lid loosely on pan, reduce heat to a simmer and cook until the meat is very tender, about 3 hours. When the ribs are about finished, remove meat, strain liquid and heat until slightly thickened. Return meat to pan to reheat. We served this with Parsnip Puree (886) and Horseradish Cream (#884). 12/09 added the dredging in flour. Haven't tried it that way yet.

Contributor: Tyler Florence

Yield: 4 servings