Best braised beef short ribs

"From Chef Hank at one of San Diego's landmark restaurants"
Recipe by: noaÏm

Rate this recipe (4 votes)

903 people have saved this recipe

click for zoom

Preparation Time:

20 Min

Serves:

Difficulty:

Moderate

Cost:

Main Ingredients:

Block cut beef short ribs, cut 2 inches thick
Onion
Garlic
Salt and pepper
Flour
Beef stock

Cooking Preparation of the Recipe:

Preparation
Braise ribs in 375 degree (200 C.) oven, seasoned with chopped, unpeeled unions, garlic, course ground black pepper, and a touch of salt, until well browned. Ingredient quantities are flexible and to taste. Chef Hank says of the onion and garlic, "the more, the better."
Remove ribs from oven pan into another pot.
Strain out the onion and garlic and discard.
Make a roux with the flour and rib drippings in the pan.
Add beef stock and stir until smooth.
Check seasoning, adding beef base and gravy color if desired.
Return ribs to the pan, cover, and roast at 350 degrees (175 C.) until tender, about 1-1/2 hours.
Strain gravy before serving.