MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Chef Greg Gaspar's Braised Short Ribs
 Categories: Beef, Vegetables, Herbs, Wine
      Yield: 4 Servings
 
      2 lb Beef short ribs; boneless
      1 c  Onion; chopped
    1/2 c  Celery; chopped
    1/2 c  Carrot; chopped
      4 cl Garlic; chopped
      1 ts Fresh thyme; chopped
      2    Bay leaves; whole
      1 c  Red wine
      3 c  Beef stock
  1 1/2 oz Salad oil
           Salt & black pepper
 
  To prepare, rinse off short ribs (lightly) with water,
  pat dry with paper towel.
  
  Season with salt & coarse black pepper.
  
  Brown short ribs in olive oil on high heat in skillet or
  sauté pan until golden brown, place in roasting pan for
  braising.
  
  Pour off grease from skillet after browning short ribs,
  reserving some oil for browning off mire pox (onion,
  carrot and celery).
  
  Brown off mirepoix, add garlic, thyme, and bay leaf.
  
  Deglaze pan with red wine, add mixture to short ribs in
  medium size roasting pan.
  
  Add beef stock to cover all beef short ribs.
  
  Cover roasting pan with 3 pieces of aluminum foil.
  
  Place in 275ºF/135ºC oven for 150 minutes. (2 1/2 hours)
  
  When finished, remove boneless short ribs from hotel
  pan, place in refrigerator for cooling.
  
  Braising liquid, skim off fat, run liquid through fine
  mesh strainer. Reserve liquid for reheating short ribs
  or use for sauce.
  
  For sauce, reduce braising liquid by 1/3.
  
  RECIPE FROM: https://www.copymethat.com
  
  Uncle Dirty Dave's Archives
 
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... "If we can plan for it then it won't be an emergency" -- Dave Drum, 2017
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