Cookbook:Braised Shortribs

Shortribs cooked in beef broth with aromatic herbs and vegetables makes a fork-tender, flavorful entrée.

Ingredients

 * 2 ½ pounds (1.35 kg) English cut beef shortribs
 * Salt
 * Freshly-ground black pepper
 * ¼ cup bacon fat
 * 6 cups beef broth
 * 1 ½ cups red wine
 * 1 cup tomato paste
 * 2 tsp dried rosemary
 * 1 Tbsp dried thyme
 * Finely-chopped rosemary
 * 1 large onion, diced
 * 3 Tbsp minced garlic
 * 4 carrots, peeled and cut into 1-inch (2.5 cm) slices
 * 3 red-skinned potatoes, cut into 2-inch (5 cm) cubes
 * 1 Tbsp olive oil
 * Flour

Procedure

 * 1) Heat bacon fat in a 6-quart (6-liter) cast iron Dutch oven over medium-high heat. Season shortribs with salt, freshly ground black pepper, then dredge in flour. Place 1 or 2 in the pot at one time, and cook until browned on all sides. Repeat until all shortribs have been browned. Keep warm.
 * 2) If there is not enough fat in the pan to coat the bottom, add olive oil. Add ¼ of the vegetables at a time and sauté until browned around the edges. Repeat until all vegetables have been sautéed.
 * 3) Add remaining ingredients and browned shortribs. Place into a cold oven and then set for 250°F (120°C). Cook 5 ½ hours.
 * 4) Move to serving bowls and sprinkle each serving with finely chopped rosemary. Serve warm.