Braised Short Ribs

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Preparation info

  • Portions:

    12

    • Difficulty

      Medium

Appears in

Professional Cooking

Professional Cooking

By Wayne Gisslen

Published 2014

  • About

Ingredients

U.S. Metric Ingredients
12

Method

Procedure

  1. Dry the meat so it will brown more easily.
  2. Heat the oil in a heavy brazier until very hot. Brown the meat well on both sides. Remove it and set aside.
  3. Add the onion, celery, and carrot to the fat in the pan and sauté until browned.
  4. Stir in the bread flour to make a roux. Cook until the roux is browned.
  5. Stir in t