STOVE TOP SHORT RIBS WITH PAN SAUCE
"The great thing about short ribs is that, because they are beef, they can be prepared any endless number of ways. On the rare occasion that I don't feel like firing up the barbeque (ice storms, hurricanes) and I'm making ribs, I'll braise them on the stovetop. Braising short ribs is just like making a beef stew, and infinitely easier."
Flour
2 to 4 pounds short ribs, cut into small pieces (3 inches each)
4 tablespoons olive oil, divided use
2 tablespoons butter
1 large onion, chopped
3 large cloves garlic, minced finely
2 teaspoons Herbes de Provence
3/4 cup beef stock
Salt and pepper to taste
Pan Sauce (recipe follows)
Get a dinner plate and pour some flour on it. Take the ribs and coat each piece lightly in the flour.
While you are doing this, be sure to get a large skillet nice and hot. Add 2 tablespoons of the olive oil to the skillet and brown your ribs on all sides, searing the flour onto the beef - this forms a protective layer around the meat that allows it to tenderize in the pan. Remove ribs, and set aside. Scrape the pan, and reserve 2 tablespoons in a small dish to use for pan sauce later.
Clean your skillet out, and put it over a medium-high flame. Add the rest of the olive oil (another 2 tablespoons), and the butter. Saute the onions and garlic in the pan until the onions are translucent and the garlic is soft.
Spread the onions in a layer throughout the pan, and place the ribs on top. Add the Herbes de Provence (substitute any herbs you prefer), and pour in the beef stock. Simmer over medium heat for approximately 1 hour, or until the ribs are fork-tender.
PAN SAUCE
Yields approximately 2 cups
1 tablespoon olive oil
4 tablespoons unsalted butter
Beef drippings (reserved from browning the short ribs)
1 cup red wine
1/2 cup beef broth
1/2 teaspoon flour
Heat a small saucepan over a medium flame and add olive oil and butter. Next, add the pan scrapings you reserved from braising the ribs. Stirring well, add the red wine and beef broth. Thicken by whisking in flour. Serve warm with ribs.
Makes approximately 2 to 4 servings
Source: Ribs: A Connoisseur's Guide to Barbecuing and Grilling by Christopher B. O'Hara and William Nash
"The great thing about short ribs is that, because they are beef, they can be prepared any endless number of ways. On the rare occasion that I don't feel like firing up the barbeque (ice storms, hurricanes) and I'm making ribs, I'll braise them on the stovetop. Braising short ribs is just like making a beef stew, and infinitely easier."
Flour
2 to 4 pounds short ribs, cut into small pieces (3 inches each)
4 tablespoons olive oil, divided use
2 tablespoons butter
1 large onion, chopped
3 large cloves garlic, minced finely
2 teaspoons Herbes de Provence
3/4 cup beef stock
Salt and pepper to taste
Pan Sauce (recipe follows)
Get a dinner plate and pour some flour on it. Take the ribs and coat each piece lightly in the flour.
While you are doing this, be sure to get a large skillet nice and hot. Add 2 tablespoons of the olive oil to the skillet and brown your ribs on all sides, searing the flour onto the beef - this forms a protective layer around the meat that allows it to tenderize in the pan. Remove ribs, and set aside. Scrape the pan, and reserve 2 tablespoons in a small dish to use for pan sauce later.
Clean your skillet out, and put it over a medium-high flame. Add the rest of the olive oil (another 2 tablespoons), and the butter. Saute the onions and garlic in the pan until the onions are translucent and the garlic is soft.
Spread the onions in a layer throughout the pan, and place the ribs on top. Add the Herbes de Provence (substitute any herbs you prefer), and pour in the beef stock. Simmer over medium heat for approximately 1 hour, or until the ribs are fork-tender.
PAN SAUCE
Yields approximately 2 cups
1 tablespoon olive oil
4 tablespoons unsalted butter
Beef drippings (reserved from browning the short ribs)
1 cup red wine
1/2 cup beef broth
1/2 teaspoon flour
Heat a small saucepan over a medium flame and add olive oil and butter. Next, add the pan scrapings you reserved from braising the ribs. Stirring well, add the red wine and beef broth. Thicken by whisking in flour. Serve warm with ribs.
Makes approximately 2 to 4 servings
Source: Ribs: A Connoisseur's Guide to Barbecuing and Grilling by Christopher B. O'Hara and William Nash
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