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.
