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| | Braised Short Ribs
3 pounds of short ribs ( cut in 4 serving pieces)
1 1/2 teaspoons of salt
1/2 teaspoon of pepper
1/4 cup of flour
2 onions, peeled and grated
1/4 cup of finely cut celery leaves
bay leaf, crumbled
1/4 cup of salad oil
1 1/2 cups of beef stock or consommé
1/4 cup of cold water
1 tablespoon of flour
2 tablespoons of heavy cream or sour cream
1 teaspoon of sugar
Roll and tie each serving with string. Mix, salt, pepper, and flour. Dredge meat lightly and place in roasting pan with cover. Preheat oven to 375ºF.
Combine the onions, celery leaves, bay leaf, and oil. Pour over meat. Brown uncovered in oven about 30 minutes, turning meat frequently. When well browned, add stock or consommé to half cover. Cover pan with lid. Lower heat to 300ºF. and continue cooking about 1 hour or until meat is tender. Test with fork and continue cooking if necessary.
Remove meat to warmed platter and keep it hot. Discard string. Skim fat from roasting pan liquid. Stir cold water into flour smoothly. Add slowly to hot liquid in baking pan. Stir steadily over moderate heat until thickened, about 1 or 2 minutes of boiling. Stir in cream, add sugar, and bring to a boil again. Pour over meat and serve at once. Makes 4 servings |
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