/05

Braised Short Ribs with Carrots

Submitted by RobertaJ

6 servings

6 bone-in beef short ribs, kosher cut (5-5&1/2 pounds total weight) (don't know what kosher cut is, I just used the normal short ribs, not the flanked cut)
S&P to taste
2&1/2C all-purpose flour
1/4C olive oil
6 garlic cloves, chopped
1T plus 1tsp. ground cumin
2C beef stock
1-2C water
1 head garlic, cloves separated, unpeeled
3 large carrots, peeled and cut into large chunks

Preheat oven to 350°F. Generously season ribs with salt and pepper. Spread flour on a plate, and dredge ribs in flour, coating all sides. Shake off excess. In a Dutch oven, over med-high heat, warm olive oil until nearly smoking. Add half the ribs and brown on all sides, about 10 minutes. Transfer to a plate. Repeat with remaining ribs. Remove pot from heat, pour off excess oil, and stir in chopped garlic and cumin. Return ribs to pot, and set over med-high heat. Add stock and enough water to almost cover ribs and bring to a boil. Cover pot and bake for 30 minutes. Add whole garlic cloves and carrots and bake until meat is just tender, about 1 hour more. Uncover pot and bake until meat and carrots are very tender, and liquid is reduced to a flavorful sauce, about 30 minutes more. Spoon off any fat from sauce. Transfer ribs, carrots and sauce to individual shallow bowls and serve immediately.