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MyCookbook Member: Claudia Rotert
Recipe Category: Beef
Recipe Preparation Level: moderate
Cut fat off short ribs and place bone side down in a roasting pan. Preheat oven to 450 degrees. Salt and pepper the meat and cook for 45 minutes to an hour. Pour off fat and remove meat from pan. Add 2 Tbles. of the fat back into the pan and saute 2 onions, 2 carrots and 3 stalks of celery for about 12 minutes. Add nine cloves of garlic after about 10 minutes. Make a mixture of flour and water. Add some fruity red wine to the pan (whatever suits you) then add the flour mixture and mix. Then add 4 cups chicken stock, 3 bay leaves, some fresh rosemary and tyme, 14 oz. can of drained tomatoes and some tomato paste. Mix all together and then add ribs. Liquid should cover the meat and be a little thick. Cover the pan and bake for 2 hours at 350 degrees. Remove the meat and strain the liquid. Cool a couple of hours or overnight to let the fat rise to the top. Skim fat. Cook 6 slices of cut up bacon. Remove the bacon and leave the fat and in that brown parnips and frozen pearl onions, a little sugar and salt. Cook until veggies are done and then add the meat to heat.
Serve with instant mashed potatoes that have been made with buttermilk instead of water and milk. Add a goodly amount of butter and salt and pepper...
When you serve this you dish it all up and then add the crumbled bacon over to top of the meat.
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