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Braised Beef Short Ribs
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Hob Nob Hill, San Diego, California


  • block cut beef short ribs, cut 2 inches thick
  • Onion
  • Garlic
  • Salt and pepper
  • Flour
  • Beef stock
  • Braise ribs in 375 degree (200 C.) oven, seasoned with chopped, unpeeled unions, garlic, course ground black pepper, and a touch of salt, until well browned. Ingredient quantities are flexible and to taste. Chef Hank says of the onion and garlic, "the more, the better."
  • Remove ribs from oven pan into another pot.
  • Strain out the onion and garlic and discard.
  • Make a roux with the flour and rib drippings in the pan.
  • Add beef stock and stir until smooth.
  • Check seasoning, adding beef base and gravy color if desired.
  • Return ribs to the pan, cover, and roast at 350 degrees (175 C.) until tender, about 1-1/2 hours.
  • Strain gravy before serving.
From Chef Hank at one of San Diego's landmark restaurants.

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