Braised Short Ribs In Tomatoes - Beef

Beef >> Braised Short Ribs In Tomatoes

Ingredients:

						
¼ Cup All-purpose Flour 
2 Teaspoons Salt 
½ Teaspoon White Pepper 
¼ Teaspoon Cayenne 
4 ½ Pounds Beef Short Ribs 
½ Cup Olive Oil 
1 Onion, Minced 
2 Celery Ribs, Finely Chopped 
1 Carrot, Finely Chopped 
2 Cloves Garlic, Minced 
1 (28-ounce) Can Crushed Italian Tomatoes 
1 Cup Water 
2 Tablespoons Tomato Paste 
1 Tablespoon Crushed Dried Oregano 
1 Bay Leaf 
½ Teaspoon Salt 
¼ Teaspoon Ground Black Pepper 
¼ Teaspoon Red Pepper Flakes

Preparation:
Combine The Flour, Salt, White Pepper, And Cayenne On A Large Platter.
Dip The Short Ribs In The Mixture To Coat Lightly On All Sides.
Remove Excess Flour By Patting The Ribs Briskly With Your Hands; Set Aside.
Heat The Olive Oil In A Large, Heavy Stockpot Over Medium-high Heat.
Brown The Ribs On All Sides, In Batches If Necessary, And Transfer To A Platter.
Pour Off And Discard About Half Of The Fat In The Pan.
Reduce The Heat To Low, Add The Onion, Celery, Carrot And Garlic; Cook Until Nearly Golden, About 10 Minutes.
Occasionally Scrape And Stir The Bottom Of The Pan With A Wooden Spoon To Loosen Any Browned Bits Of Meat.
Stir In The Tomatoes, Water, Tomato Paste, Oregano, Bay Leaf, Salt Pepper And Red Pepper Flakes.
Turn The Heat To Medium-high And Bring The Sauce To A Boil.
Add The Browned Ribs, Reduce Heat To Low, And Simmer, Covered, About 3 Hours.
Check The Pot And Stir Occasionally To Prevent Scorching.
When Done, The Meat Should Fall Off The Bone When Gently Scraped With A Wooden Spoon Or Fork.
Before Serving, Lift The Meat Out With A Slotted Spoon Or Tongs And Place On A Platter.
With A Ladle, Skim Off And Discard Any Fat That Has Risen To The Top.
Remove The Bay Leaf.
Spoon The Remaining Sauce Over The Meat And Serve Over A Bed Of Pasta Such As Penne

Makes 8 Servings. You can serve with your family and friends.