The American Favorites section is where we have placed recipes for dishes that have become American favorites; these recipes are for foods that are enjoyed by many people throughout this great country of ours. In this particular section, I won't assign a specific part of the country as being the origin of the recipe.
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5 to 6 pounds lean short ribs of beef, 1 c coarsely chopped onion
cut into 3- to 4-inch pieces 1 c coarsely chopped scraped carrot
Salt ½ tsp finely chopped garlic
Freshly ground black pepper 1/8 tsp thyme
½ c flour 1 c beef stock, fresh or canned
2 T butter 2 small bay leaves
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Preheat the oven to 500°. Season the short ribs generously wioth salt and
a few grindings of black pepper. Dip them in flour, vigorously shaking off
any excess, then arrange them side by side on a rack in a shallow roasting
pan. Brown them in the middle of the oven for 20 to 25 minutes, checking
periodically to make sure they do not burn.Meanwhile, melt the 2 T of butter over moderate heat in a heavy, 6-quart, flameproof casserole. When the foam subsides, add the onion, carrot, garlic and thyme, and, stirring frequently, cook for 6 to 8 minutes until the vegetables are lightly colored. Place the browned ribs, preferably in one layer, on top of the vegetables, add the stock to the roasting pan and stir into it any brown bits clinging to the pan. Then pour it over the ribs in the casserole. Bring to a boil on top of the stove, add the bay leaves and cover the casserole tightly. Reduce the oven heat to 325°. Braise the short ribs in the middle of the oven for about an hour until the meat shows no resistance when pierced with a fork.
To serve, arrange the short ribs on a heated platter. Strain the braising juices through a fine sieve into a saucepan, pressing down on the vegetables to extract all their juices before discarding them. Skim the fat from the surface, taste the sauce for seasoning and pour over the meat. Serves 6 to 8.
