Braised Beef Short Ribs
Transfer ribs with tongs to a platter and keep warm. Pour cooking liquid through a fine sieve set over a saucepan, discarding solids, and skim fat. If necessary
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Cooking tools:
- Dutch oven
- Fine-mesh sieve
- Oven
- Stove
- Tongs
- Plate
- Serving platter
- Saucepan
- Pot
- Wooden spoon
- Spoon
- Measuring spoon
Ingredients
- 5 lbs Beef short ribs, cut into 1-rib pieces
- All-purpose flour seasoned with salt, pepper, garlic powder, onion powder and paprika for dredging
- 1/4 cup Rendered bacon fat
- 6 Garlic cloves, chopped
- 1 lb Onions, chopped
- 6 Medium carrots, chopped
- 1/2 tsp Dried rosemary, crumbled
- 1 cup Corner 103 Petit Verdot
- 3 cups Beef broth
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