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Kate's
Short Ribs of Beef |
About 8 chunks of beef short ribs
1 cup Port
1 - 2 cups water
1-2 T. Demi glace (can use bouillon but watch the salt)
Bouquet garni (assorted fresh or dried herbs in a tea ball or tied
up in cheese cloth)
Brown ribs on all sides over medium heat in good heavy dutch oven.
No need for oil. Drain fat after browning.
Add port and water should be enough to bring liquid near the top
of the meat.
Add demi glace and bouquet garni.
Cover, bring to boil and simmer 2 hours.
Remove short ribs to roasting pan and roast at 350º for an hour
or so. This will give the ribs an appetizing glaze and eliminate
more of the fat.
Meanwhile, remove and discard bouquet garni and reduce liquid in
pan to about 2 cups or less volume.
Chill liquid enough to allow fat to harden then scrape off and discard.
Thicken this liquid over heat with flour and water mixture (3T or
so in a jar with about 1/2 c. water stir, shake strain.. whatever
just don't have lumps), Season to taste with salt and pepper.
-Kate
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