Slow Braised Cotes de Boeuf (beef short ribs) 4 Servings with Orange Demi Glace Ingredients Quantity Methods All Purpose Flour 1/4 cup 1. Preheat oven to 350º Beef Short Ribs, trimmed 8 each 2. Place flour in a shallow dish. Sprinkle beef Kosher Salt 1 tsp evenly on all sides with salt and pepper; dredge Freshly Ground Black Pepper 1/2 tsp in flour. Heat a large Dutch oven over medium Olive Oil 2 T high heat. Add oil to pan and swirl to coat. Add Onion, diced 3/4 cup beef to pan. Sauté for 8 minutes turning to Celery, diced 1/3 cup brown on all sides. Remove beef from pan. Carrot, diced 1/3 cup 3. To pan, add onion, celery, carrot and leek. Sauté Leek, chopped 1/4 cup 5 minutes, stirring occasionally. Add garlic, Garlic, minced 1 clove saute 1 minute, stirring frequently. Place pep- Black Peppercorns, whole 10 each percorns, 3 thyme sprigs, peppercorns, and bay Thyme Sprigs 3 sprigs leaves on a double layer of cheesecloth*. Gath- Bay Leaves 2 each er edges of cheesecloth and tie securely. Place herb/spice bundle in pan; return beef to pan. Dis- Veal Demi-Glace 1/4 cup solve demi–glace in 3/4 cup of hot water, stirring well. Add demi-glace mixture and wine to pan; Hot Water 3/4 cup bring to a boil. Cover and bake at 350º for 2 1/2 Dry Red Wine 1/2 cup hours or until the beef is fork tender. Remove Thyme Sprigs 4 sprigs beef from pan; strain cooking liquid through a fine-mesh sieve over a bowl. Discard solids. Sauce: Sauce: Braising Liquid 2 cups Orange Juice 1 cup 1. Add braising liquid, orange juice, and zest in a Orange, zested 1/2 each small pot. Reduce by half. Should be nappe* Butter 1 T consistency. If necessary thicken with a little Parsley, chopped 1 tsp slurry. Add butter and parsley. Pour over short ribs and serve. Garnish with thyme sprigs. Recipe Hints: Bouquet Garni : A bunch of herbs, typically encased in a cheesecloth bag, used for flavoring a stew or soup. Demi Glace: A glossy sauce usually made from meat drippings and wine. Demi Glace mix/base is available in most gro- cery stores. Nappe Consistency: When the sauce reaches a thickness that allows it to coat the food evenly. It should not be too thick or too thin. Coats the back of the spoon. Slurry: A mixture of water/liquid and starch used to thicken gra- vies, soups and sauces. Some make slurry using flour, most Asian recipes use cornstarch. You can also use Arrowroot starch. http://dining.richmond.edu/special-programs/spider-in-the-kitchen/index.html .