Braised Short Ribs

Today I decided to show a bit of the process. I say a bit because somewhere along the line I forgot to keep taking photos.

Here's the recipe:

Ingredients:

• 3 pounds beef short ribs, cut in serving-size pieces
• salt
• pepper
• 1 diced onions
• 5 cloves smashed garlic
• 2 Tbls olive oil
  
• water to cover
  
• 3 tablespoons white wine
  
• 1/2 cup flour
• 2 tablespoons balsamic vinegar
• salt and pepper to taste
• a pinch of xanthan gum

Preparation:

In a bowl, lightly coat beef with flour.



In a Dutch oven brown ribs on all sides. Sprinkle with salt and pepper. Remove from pan.
Deglaze with white wine. Add half of the onions and all of the garlic cook until translucent. Put the meat back into the kettle add water to cover and simmer until meat is tender, about 2 to 3 hours. Check occasionally and add a little more water if needed. The meat is done when tender and your house smells so good you can't take it any more.

Transfer ribs to another pan and place in a warm oven. Pour off pan juices and allow to settle. Skim off fat and return 2 tablespoons of the fat to pan. Saute the remaining onions. Sprinkle with flour adding back some fluid to make a paste. Add back 2 cups of the broth, strained and bring to a boil stirring constantly. Add a pinch or two of xanthan gum or flour until your gravy is as thick as you like it.
Refrigerate the remaining broth for later use.

The finished product:

The mashed potatoes are made from organic potato flakes bought from Azure Standard and to them I add sea salt, granulated garlic, Triple flake, Robust Olive Oil, Brewers Yeast and boiling water. When they are the right consistency, we add frozen peas at this point to cool it for the kids to eat and actually they are really good this way.