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