French Style Short Ribs Recipe
Yield: 6 -8Recipe by luhu.jp
Ingredients:
5 lbs: Beef short ribs, halved
1/2 cup: Flour,
Salt, white pepper & cayenne
Pepper to taste,
3 cup: Chopped onions,
1 cup: Chopped carrot,
4 centiliter: Garlic, minced
1 tsp: Crumbled oregano leaves,
Rind of 1 orange, minced
1 cup: Orange juice,
2 cup: Dry red wine,
1 cup: Water,
1/2 cup: Nicoise or other black,
Olives,
1/2 cup: Green olives,
Directions:
Heat oven to 450 degress, Dredge ribs in mixture of flour, salt and
peppers. Place ribs, bone-side down, in single layer in shallow baking pan
lined with heavy-duty aluminum foil. Bake for 30 minutes. Turn and bake 30
minutes longer.
Transfer ribs to platter. In large ovenproof skillet or Dutch oven, saute
onion in 2 tablespoons of pan drippings from ribs for 5 minutes. Add
carrot; saute 5 minutes; add garlic and saute another minute. Blend in any
remaining flour from dredging and cook about 30 seconds. Place ribs in
same skillet or Dutch oven; sprinkle with oregano and orange rind.
Combine orange juice, wine and water and pour over ribs. Bring to boiling
over moderate heat. Cover pan and return to oven. Lower heat to 350
degrees and bake 1 hour, or until ribs are tender when pierced with fork.
Spoon off as much fat as possible. Baste with pan liquid. Scatter olives
and bake another 30 minutes. Serve over egg noodles.
Posted on Genie by: C.MORIN4 [Christine]
Source from luhu.jp
peppers. Place ribs, bone-side down, in single layer in shallow baking pan
lined with heavy-duty aluminum foil. Bake for 30 minutes. Turn and bake 30
minutes longer.
Transfer ribs to platter. In large ovenproof skillet or Dutch oven, saute
onion in 2 tablespoons of pan drippings from ribs for 5 minutes. Add
carrot; saute 5 minutes; add garlic and saute another minute. Blend in any
remaining flour from dredging and cook about 30 seconds. Place ribs in
same skillet or Dutch oven; sprinkle with oregano and orange rind.
Combine orange juice, wine and water and pour over ribs. Bring to boiling
over moderate heat. Cover pan and return to oven. Lower heat to 350
degrees and bake 1 hour, or until ribs are tender when pierced with fork.
Spoon off as much fat as possible. Baste with pan liquid. Scatter olives
and bake another 30 minutes. Serve over egg noodles.
Posted on Genie by: C.MORIN4 [Christine]
Source from luhu.jp