Here's the recipe I noted earlier. The author gives credit to Balthazar, 80 Spring Street, NYC for the recipe. Braised Short Ribs From Sharon O’Connor’s Menus and Music Favorite Parisian Bistro Recipes 2 tablespoons vegetable oil 6 to 8 pounds thick and meaty short ribs 2 carrots, peeled and chopped 2 celery stalks, chopped 2 onion, chopped 6 to 8 shallots, chopped 1 tablespoon tomato paste ¼ cup all-purpose flour 1 head garlic, halved crosswise Bouquet garni: 1 parsley sprig, 1 thyme sprig, 1 bay leaf, 3 peppercorn and 2 clove; tied in a cheesecloth square 1 bottle (750 ml) full-bodied red wine ½ cup (4 fl oz/125 ml) ruby port 4 cups (1 l) veal stock or canned low-salt beef broth Salt and freshly ground pepper to taste Preheat the oven to 350 degrees F (180C). In a large, flameproof casserole or Dutch ove over medium-high heat, heat the oil and brown the meat on all sides. Using a slotted spoon, transfer the meat to a plate and set aside. In the same pan, sauté the carrots, celery onion and shallots for 5 to 10 minutes, or until lightly browned. Stir in the tomato paste. Sprinkle with flour and cook 3 to 4 minutes linger, stirring to scrape up the browned bits, from the bottom of the pan. Add the meat, garlic, bouquet garni, wine, and port. Increase heat to high and cook to reduce the liquid by half. Pur in the stock or broth and bring to a boil. Cover and bake in the preheated over for 3 hours, or until the meat is fork tender. Using a slotted spoon, transfer the meat to a serving dish and cover with aluminum foil to keep warm. Strain the sauce through a fine-meshed sieve and return it to the pan. Cook over high heat to reduce the sauce to a nice gravylike consistency. Season with salt and pepper. Pour the sauce over the short ribs and serve. Makes 8 servings.
