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Braised Short Ribs Of Beef


Serves 4

INGREDIENTS

DIRECTIONS

  • 1. Preheat oven to 325°F. In a heavy covered casserole, melt the butter with oil. When sizzling hot, quickly brown the ribs on all sides.
  • 2. Remove the meat and pour off all but 1 tbsp of the fat. Add the celery and cook over moderate heat until soft and translucent, about 5 minutes. Stir often to prevent scorching. Carefully pour in the vinegar and bring to a boil over moderately high heat. Return the ribs to the pan. Add the caraway seeds and salt and pepper to taste, cover, and place in the oven.
  • 3. Cook until very tender and meat is pulling away from the bones, about 1 hour. Watch carefully. The meat should exude enough liquid to prevent scorching. If the pan seems too dry, add small amounts of water as needed. Serve the ribs with rice or potatoes with the pan juices alongside.
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