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60+ Minutes |
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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Beef / Difficulty: Easy / Preparation Time: 60+ Minutes / Number of Servings: 4 |
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Directions: Preheat the oven to 250. Combine the seasoning mix ingredients (salt through cumin)thoroughly in a small bowl. Makes cup plus 1 teaspoon.
Sprinkle the ribs all over with 1 tablespoon plus 1 teaspoon of the seasoning mix, and rub it in well with your hands.
Heat a 12-inch skillet, preferably cast iron, over high heat until very hot, about 6 minutes. Place the seasoned ribs in the skillet and brown,
turning once or twice, about 4 minutes. Pour the oil between the ribs into the middle of the skillet and cook the ribs 3 minutes more. Remove the ribs with tongs and set aside. Whisk cup of the flour into the oil and cook, whisking and scraping the bottom of the skillet clean, until this roux just starts to brown, about 1 minute. Whisk in the remaining 2 tablespoons flour and cook, whisking and scraping, until the roux is the color of light milk chocolate. Stir in the
onions, bell peppers, celery, and 2 tablespoons of the seasoning mix. Cook, whisking constantly and scraping the bottom of the skillet, until
the vegetables are browned and the roux is thick, about 4 to 5 minutes.
Stir in 2 cups of the stock, scrape the bottom of the skillet clean, and bring the sauce to a rolling boil. Whisk in the remaining seasoning mix and the remaining 1 cup stock, scrape the bottom of the skillet and bring back to a boil, whisking occasionally. Whisk again and remove from the heat.
Place the ribs bone side down in a baking pan approximately 15 x 11 inches. Pour the sauce over the ribs, cover tightly with foil, and bake until the meat is very tender and almost falling off the bones, about 2 to 3 hours.
Remove the pan from the oven and let cool a few minutes. Pour the sauce and juices into a container and skim off the excess fat. There
should be about 4 cups sauce after skimming off the fat.
Serve about 1 cup sauce plus 2 ribs per person.
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