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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 4 |
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Directions: Preheat oven to 350F degrees.
Trim any excess fat from ribs, if necessary. Evenly season both sides with
salt and pepper. Place ribs in deep roasting pan and roast for 1 hour.
After 1 hour, add celery, carrot, and onion to roasting pan and sprinkle
with flour. Roast an additional 30 minutes. Add puree, bay leaf, thyme,
wine, and stock. Mix all ingredients in roasting pan and bake 1 to 1 1/2
hours longer, or until meat is tender.
Remove meat and strain gravy. Spoon off any excess fat and serve gravy
with ribs.
| Ingredients:
4 Pound(s) Beef Short Ribs
1 Cup(s) Celery, diced
1 Cup(s) Carrots, diced
1 Cup(s) Onions, diced
1 Centiliter(s) Garlic, finely chopped
5 Tablespoon(s) Flour
1 Cup(s) Tomato Puree
1 Bay Leaf
1/4 Teaspoon(s) Thyme
2 Cup(s) Dry Red Wine
4 Cup(s) Beef Stock |
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