Chef Ed'S Famous Shortribs

1. 1

   Preheat oven to 325 degrees

2. 2

   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

3. 3

   Brown shortribs in an oven-proof pan or Dutch Oven in vegetable oil

4. 4

   Transfer meat to a plate when browned

5. 5

   Saute the carrots, celery, onions and shallots for ten minutes until lightly browned

6. 6

   Stir in tomato paste and flour, and cook for 4 minutes, scraping the browned bits from the bottom of the pan

7. 7

   Add the meat, spices, wine and port, increase heat to high and cook to reduce the liquid by half

8. 8

   Pour in the consomme and broth, and bring to a boil

9. 9

   Cover and oven-bake for three hours or until meat is fork tender

10. 10

    Transfer the meat to a shallow oven-proof pan

11. 11

    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

12. 12

    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

13. 13

    Season sauce with salt and pepper, to taste

14. 14

    Cover the shortribs with gravy, and bake in the 325 degree oven for 35 to 40 minutes, basting occasionally

15. 15

    .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.

No additional tips available.