Beef Ribs
BEEF RIBS with Carrots and Leeks
Dinner 1.16.2017
SS Chef
Ingredients
6lbs + beef ribs
1+ onions
2 cloves
2 bay leaves
2 T catsup
2 cups Zin
4 cups warn beef broth- salt free
2 lbs carrots-sliced 2-3 in
1-2 leek, tender green sliced 1 in
2 T butter
1 t cornstarch in2T cold water
2 T chives
Day one
salt/pepper ribs- heat oven to 350
iron skillet – high heat- thin later olive oil ,in batches brown ribs- 4-5 min, each side. Leave skillet on heat
Transfer ribs to 2 -3 of my baking pans
Cut onion in half- pin bay leave with clove to each half, then cut side down brown onion,1-2 min, add onion to baking pans
Add catsup and wine to skillet- deglaze; pour wine mixture over ribs
Add beef broth
Bake 2-2.5 hours till very tender. Remove, cool and refrigerate ON
Next day - skim off fat
Add the baking pans to oven at 280- 300 and warm.
Add salted water to saucepan, boil, add carrots, boil 8-10 min
Drain reserving ½ cup cooking water
To saucepan on stove add 2 T butter, add leeks, plus salt and cook till barely tender
Add back the carrots and the ½ cup cooking water , cover, off heat, 5 min, Transfer to serving dish
When warm, transfer ribs to platter,
Boil braising juices, add cornstarch, when thickened pour over ribs.
Chop chives and pour over beef and carrots