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Peppered Short Ribs


5 lbs beef short ribs
2 cups seasoned flour
1/2 cup vegetable oil
3 cups mirepoix (carrots, onions, celery, 1/2 inch dice)
8 cups ED Smith Saucemaker Tomato and Spicy Red Pepper Sauce

Dredge ribs in seasoned flour and brown in vegetable oil in large braising pot on all sides. When ribs are browned, add mirepoix and the Tomato and Spicy Red Pepper Sauce. Add sauce and cover. Braise for 2 to 3 hours until tender. Degrease the sauce before serving.

Makes 14 portions.

NOTE: Depending on the presentation you desire you can leave them whole or cut (before cooking) into smaller pieces. This hearty presentation looks great on pasta or serve on garlic mashed potatoes.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.