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Title: Braised Short Ribs With Riad
Yield: 8 Servings

Ingredients

      3 tb vegetable oil
      6 lb short ribs
           coarse salt and freshly
           -ground pepp
      2    carrots; chopped
      2    stalks celery; chopped
      2 md onions; chopped
      6    shallots; peeled and
           -quartered
      1 tb tomato paste
      3 tb flour
    1/2 c  ruby port wine
      4 c  red wine; full-bodied,
           -prefera
      1    head garlic; halved
           -crosswise
           bouquet garni consisting of:
      2    sprigs rosemary
     10    sprigs parsley
      8    sprigs thyme
      2    bay leaves
      4 c  veal stock

Instructions

Heat oven to 375 degrees. Tie each short rib with kitchen string, and
season with salt and pepper. Heat oil in a large Dutch oven over
medium-high heat, and brown short ribs on each side. Remove short ribs, and
cook carrots, celery, onions, and shallots until onions and shallots turn
golden brown (5 to 10 minutes). Add tomato paste and flour, and cook 2 to 3
minutes.

Return short ribs to the pot, and deglaze with port and red wine. Cook
until wine is reduced by two-thirds. To make the bouquet garni, bunch
rosemary, parsley, thyme, and bay leaves together and tie the bundle with
kitchen string. Add garlic, bouquet garni, and stock. Bring to a boil,
cover, and transfer to oven for 3 hours, until meat is fork-tender.

Transfer short ribs to large platter. Strain sauce through a fine sieve or
cheesecloth into a medium-size saucepan. Reduce sauce over medium heat
until it thickens to a gravy-like consistency. Adjust seasoning, spoon
sauce over short ribs, and serve.

Formatted by Lindell Martin 1/22/2000.

Source:
"Martha Stewart Living Television"
Copyright:
"Riad Nasr"

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Per serving: 1558 Calories (kcal); 130g Total Fat; (79% calories from fat);
53g Protein; 21g Carbohydrate; 259mg Cholesterol; 901mg Sodium
Food Exchanges: 1/2 Grain(Starch); 6 1/2 Lean Meat; 2 Vegetable; 0 Fruit;
21 1/2 Fat; 0 Other Carbohydrates

NOTES : Balthazar is one of New York City's most popular new restaurants.
Chefs Riad Nasr and Lee Hanson have created its bistro menu, which includes
classics like choucroute garnie, cassoulet, rillettes, steak au poivre,
c"te de boeuf, and the Saturday night featured plat du jour, short ribs
served with mashed potatoes and glazed carrots.

Once considered a peasant dish, beef short ribs are gaining popularity in
restaurants because of their rich, succulent flavor. Short ribs-the meaty
ends of the beef rib from the rib, chuck, and brisket portion-are sold in
slabs of varying lengths and widths, depending on the butcher's
preferences. Unlike back ribs, which have more bone than meat, short ribs
offer a good amount of meat and a lot of fat, which actually intensifies
the meat's flavor during cooking. First, brown the ribs to render the
excess fat and build a strong foundation for the overall dish: The juices
and pan scrapings will be used to enrich the cooking liquid. Then, braise
the short r
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 4594 0 0 0 0 0 0 0 0

Contributor: Riad Nasr

Preparation Time: 0:00

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