suemunzlinger's Recipe

Braised Short Ribs- La Bonne Bouchée Creve Coeur

Category: Copy Cat Recipes (I have not tried all of these recipes)

4 to 6 servings

2 tablespoons kosher or sea salt

2 teaspoons freshly cracked black pepper

5 pounds short ribs

1 to 2 tablespoons vegetable oil

1 cup diced onion

2 small carrots, sliced diagonally

1 large rib celery, sliced diagonally

3/4 cup bread or all-purpose flour

2 cups red wine

2 quarts beef broth

1 bay leaf

6 sprigs fresh thyme

1/4 cup cornstarch mixed with

1/3 cup water or 5 tablespoons flour stirred into 4 tablespoons melted butter

1. Preheat oven to 275 degrees. Stir together salt and pepper, then season short ribs all over.

2. Place a braising pan (see note) over high heat; add oil. When oil begins to smoke, add short ribs and sear to brown on all sides; remove ribs from pan and set aside.

3. Turn heat to medium. Add onion, carrots and celery; cook until vegetables start to caramelize, about 10 minutes.

4. Whisk together flour and wine; add to vegetables and stir to coat. Add beef broth, bay leaf and thyme. Stir until liquid is smooth.

5. Return short ribs to pan; cover, transfer to oven and bake about 2 hours or until meat is very tender. When tender, remove meat from pan and hold in a warm place.

6. Strain braising liquid into a saucepot. Add cornstarch slurry or flour-butter roux. Cook over medium heat until thickened, stirring often. Adjust seasoning with salt and pepper. Cut ribs into serving-size portions; serve with sauce and vegetables. (Ribs may be held at serving temperature in completed sauce.)

Note: A braising pan is one that can be placed on a burner and also used in the oven. A large, heavy-bottom pan, such as a Dutch oven, is best.