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Braised Short Ribs

The chefs at the Musso and Frank Grill begin preparing this dish in the morning, so the ribs are nice and tender for the lunch crowd.

Serves 4 to 6

canola oil

6 lbs. beef short ribs

sea salt

freshly ground black pepper

all-purpose flour

1 large onion, diced

1 large carrot, diced

2 stalks celery, diced

8 oz. tomato sauce

boiling water

1. Coat the bottom of a Dutch oven with canola oil, add the meat, and brown the ribs on each side over high heat. Sprinkle with salt, pepper, and a little flour. Continue to cook until browned on all sides.

2. Add the onion, carrot, celery, and tomato sauce. Pour boiling water over to cover.

3. Cover and cook for 1½ to 2 hours, or until the meat is tender.