Source:

Hob Nob Hill, San Diego, California

Serves/Makes:varies

Ingredients

• block cut beef short ribs, cut 2 inches thick
• Onion
• Garlic
• Salt and pepper
• Flour
• Beef stock

Preparation

• 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.

Comments

From Chef Hank at one of San Diego's landmark restaurants.