Serving
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Beef Short Ribs
U.S. Colorado

Serves
Effort:
Sched:
DoAhead:  
4  
***
2 days  
Yes
This recipe is adapted from a dolled up version developed by a haute chef at an up-scale dude ranch in Colorado. Oh well, here in Southern Cal we even eat quiche with impunity so a little dandified cowboy fare won't hurt us any. It's also delicious scraped from the bones and sliced cold as an appetizer.



3
ar
tt
1/4
3
8
12
4
10
----
3
4
4
2
2
1
12
----
#


c
T
oz
oz
cl
oz
---
c




T
oz
---
Beef Short Ribs
Salt
Pepper
Flour
Oil
Carrots
Onions
Garlic
Tomatoes
-- Sauce
Stock
Sage Leaf, fresh
Thyme Sprig
Bay Leaves
Chili de Arbol (1)
Coriander Seed
Beer, dark
-------
PREP   -   (1 day +)
  1. Salt SHORT RIBS liberally and refrigerate for from 1 to three days.
  2. Cut ONIONS into quarters, cut CARROTS into 3/4 inch chunks, mix.
  3. Peel GARLIC and crush lightly.
  4. Chop TOMATOES medium.
  5. Stem CHILIS and break in half. Dump out as many seeds as will dump.
RUN   -   (3 hrs)
  1. Let Short Ribs come to room temperature, wipe dry, sprinkle with Pepper, coat lightly with Flour and shake off excess.
  2. Preheat oven to 350°F.
  3. Heat Oil in a large Dutch oven and fry Short Ribs in batches over medium heat until lightly browned on all sides. Set aside.
  4. Add Onion mix to Oil and fry over moderate heat stirring often until the vegetables start to caramelize, Stir in Garlic Cloves and fry stirring for another minute.
  5. Stir in Tomatoes and then Short Ribs. Stir in All Sauce Items. Bring back to a boil.
  6. Cover tightly and place in the oven for 2 hours.
  7. Remove from the oven. Remove Short Ribs from the pot, brush off any clinging debris and set aside. Strain the liquid through a fine strainer, squeezing the vegetables to recover as much liquid as possible. Send the debris out for compost.
  8. Clean the pot, defat Liquid using your gravy separator and return it to the pot. Simmer the liquid with the lid off to thicken if necessary, depending on what you intend to use it for.
  9. Return Short Ribs to the pot long enough to thoroughly reheat. Serve them warm with a little of the liquid ladled over. Use the rest of the liquid as sauce for roasted vegetables or other side dishes.
NOTES:
  1. Chili de Arbol   A dry, red, long and fairly hot chili. Thai chilis or similar could also be used, hotter but a little smaller. For details see our Chili Page.
  2. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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