Short Ribs

Submitted by: Alisa Chytraus

From http://www.thecookbookcritic.com/archives/2006/01/saras_secrets_b.html

Prep Time: 30 minutes
Cook Time: about 3 hours
Yield: 4 to 6 servings

5 pounds beef short ribs, OR a 3 to 3 1/2 pound chuck roast, tied with string
Salt and pepper
1 Tbsp vegetable oil
1 large onion, coarsely chopped
2 medium carrots, coarsely chopped
3 garlic cloves, minced (about 1 Tbsp)
2 Tbsp tomato paste
1 sprig fresh thyme
1 bay leaf
1 bottle (750 ml) red wine
3 1/2 cups chicken broth (two 14.5 oz. cans)
2 Tbsp flour
2 Tbsp softened butter

Pat the roast dry and season on all sides with salt and pepper. Heat the oil in a large, ovenproof roasting pan. Place the roast in the pan and brown on all sides, 8 to 10 minutes. Transfer the roast to a platter or bowl with tongs.

Preheat the oven to 375 degrees. Reduce the heat under the roasting pan to medium; add the onion and carrots and cook, stirring occasionally, until golden, about 8 minutes. Add the garlic and cook for 1 minute. Add the tomato paste, thyme, and bay leaf and cook for 2 minutes. Transfer the vegetables to the platter with the roast. Add the wine to the roasting pan and bring to a boil. Reduce heat to medium and simmer until reduced to 1 cup, about 12 minutes. Add the broth and bring to a boil. Add the roast and vegetables, cover the pan tightly, and place in the oven. Cook until the meat is tender and falls apart when poked with a fork, about 3 hours.

Transfer the roast to a plate with tongs and let stand until cool enough to handle. Strain the broth into a bowl. Discard the solids and return the liquid to the roasting pan. Skim off any fat, bring the liquid to a boil, and reduce to about 1 1/2 cups.

If using ribs: Remove beef from the bones. Pull off and discard excess fat from the ribs. Discard the bones. Reserve the meat on a plate.

If using a roast: Remove the string. Place the roast on a plate until ready to serve.

Knead together the flour and butter in a small bowl. Add a few tablespoons of the reduced broth, stirring to combine. Whisk the butter mixture into the broth in the roasting pan. Bring to a boil and simmer for 5 minutes. Add salt and pepper to taste. Return the beef to the pan and heat through. Serve the meat topped with the sauce.