Thursday, April 9, 2009
Braised Short Ribs
1 1/2 pounds short ribs
2 TBS olive oil
1 small onion chopped
1 celery stalk chopped
1 carrot chopped
3/4 beef broth
1 TBS cornstarch mixed with 1/4 beef broth
Preheat oven to 325 degrees. Heat oil over medium heat in a heavy Dutch oven with a tight-fitting lid (I used my Le Creuset cast iron French Oven). Sprinkle ribs with sea salt & black pepper. Brown meat slowly on all sides, taking care to get a nice brown crust. Remove to a dinner plate or platter.
Add onions, carrots and celery to drippings remaining in pot and stir well to coat. Cook until they begin to soften, about 5 minutes.
Pour broth over onions and scrape the bottom of the pot with a plastic or wooden spoon as the broth simmers. After the broth has simmered for about 30 seconds, return the ribs to the pot, including any juices that may have accumulated on the plate.
Cover pot and put it in the oven for 3 hours or until meat is very tender. Keep an eye on the liquid level in the pot as the roast cooks. If it's drying up, add some broth. Skim fat from liquid in the pot and add corn starch mixture. Serve ribs with mashed potatoes drizzled with the gravy and a vegetable.