Chef EdS Famous Shortribs - vegetable oil

Method

• Preheat oven to 325 degrees
• Season shortribs with salt, pepper, garlic powder and dust with flour. For a more elegant serving, tie them to the bone with butcher's twine
• Brown shortribs in an oven-proof pan or Dutch Oven in vegetable oil
• Transfer meat to a plate when browned
• Saute the carrots, celery, onions and shallots for ten minutes until lightly browned
• Stir in tomato paste and flour, and cook for 4 minutes, scraping the browned bits from the bottom of the pan
• Add the meat, spices, wine and port, increase heat to high and cook to reduce the liquid by half
• Pour in the consomme and broth, and bring to a boil
• Cover and oven-bake for three hours or until meat is fork tender
• Transfer the meat to a shallow oven-proof pan
• Strain the sauce, discarding all solids and return the liquid to the original pan after removing as much grease as possible with a spoon or gravy separator
• Cook over high heat to reduce the sauce to a gravy-like consistency. If it is too thin, you may need to use a flour roux to thicken it properly
• Season sauce with salt and pepper, to taste
• Cover the shortribs with gravy, and bake in the 325 degree oven for 35 to 40 minutes, basting occasionally
• .Serve on individual plates accompanied by the remaining gravy, horseradish smashed Yukon Gold potatoes and a simple vegetable like carrots steamed or sauteed with dill.