- Block cut beef short ribs
- Salt and pepper
- Beef stock
- Braise ribs in oven, seasoned with chopped, unpeeled unions, garlic, course ground black pepper, and a touch of salt.
- Remove ribs from oven pan into another pot then strain out onion and garlic then discard.
- Make a roux with the flour and rib drippings in the pan then add bef stock and stir until smooth.
- Check seasoning then add beef base.
- Return ribs to pan, cover , and roast for 1 – ½ hours.
- Strain gravy before serving.
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