Braiser Cote de Boeuf

This dish tastes great because the Belted Galloway beef that comes from the estate is very tender in the rib area. The meat tastes so good because all the Galloways are grass fed. Most braises and stews improve with age so if possible make this a day before and reheat in a low oven until the braise has “melted” then increase temperature and simmer till liquid comes to a full boil. Stir frequently to prevent scorching.

Preheat oven 350 deg.

3-4 lbs grass fed beef short ribs
Salt and pepper
3 tbsp oil
1 onion, diced
1 celery stalk, diced
1 carrot, diced
2 tbsp tomato paste
3 tbsp flour
1c beef stock, preferable homemade
1c dry red wine
1 bay leaf
½ tsp dried thyme
Trim ribs of excess fat and gristle, season with salt and pepper and then sear with oil in a Dutch oven over high heat. Sear ribs until brown on all sides and then transfer to a plate.  Add onion, carrot and celery to the hot oil and cook, stirring frequently till golden brown. Add tomato paste and cook until the sauce darkens approx. 1 min. Add flour and cook, stirring frequently to make a roux.
Add the broth and wine to the Dutch oven, whisking well to work out any lumps. Return the ribs to the Dutch oven along with any juices. Add more broth if needed to cover the ribs by one third. Add bay leaf and thyme.
Bring to a gentle simmer cover with lid and place in heated oven. Braise ribs till fork tender about 1 1/.2 hrs turning every 30 min to keep evenly moistened.
Transfer ribs to a serving platter and moisten with some cooking liquid, cover to keep warm.
Place Dutch oven on stovetop and over med-high heat simmer cooking liquid till reduced to a sauce-like consistency, approx. 10 min. Remove bay leaf, adjust seasonings and serve with ribs.