Old Hickory's short ribs - Dallas News | myFOXdfw.com

Old Hickory's short ribs

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Thanks to Ty Thoren from Gaylord Texan resort! www.gaylordtexan.com

Old Hickory's Short Ribs
2 lbs beef short ribs
1/2 cup flour
3 oz. cooking oil
1 cup celery
1 cup carrot
1 cup red wine
6 oz. beef or chicken stock
1 1/4 oz.  thyme and rosemary
3 bay leaves
6 peppercorns
1/4 cup tomato puree
salt & pepper to taste
Heat roasting pan on stove top.  Portion short ribs.  Season beef and dredge in flour.
Put oil in pan and brown beef on both sides.  Add celery, carrots and onion to same pan
and carmelize.   Deglaze with red wine.  Add chicken or beef stock to cover ribs
completely.  Add herbs, cover with foil and put in standard oven at 300 degrees for
about 2 or 3 hours until the meat is tender.  Allow to cool in braising liquid,  remove
skim fat and save the liquid for sauce.

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