Originally Posted by Apprentichef
Ok, getting back to the OP...
I think that recipe is a bit messed up. Mind posting the whole thing?
When I'm going to braise something I'll brown the meat in a pan and add them on top of the vegetables I'm using to the pot. Deglaze the pan with some pinot and scrape up the good bits. Cover and simmer till tender (hour and a half-ish?).
Once that is done and I want a thicker sauce or gravy, then I will make a roux/beurre manie/slurry and thicken it up
Here is the recipe courtesy of Wayne Gisslen, Professional Cooking, 8th edition
I copied and pasted it.... Sorry about the way it looks
Braised Short Ribs
Portion size: 10 oz (300 g) meat with bone, 2 fl oz (60 mL) sauce
US Metric Ingredient
12.0 ea 12.0 ea Short rib sections, 10 oz (300 g) each
4.0 oz 125.0 mL Oil,
1. Dry the meat so it will brown more easily.
2. Heat the oil in a heavy brazier until very hot. Brown the meat well on both sides. Remove it and set aside.
US Metric Ingredient
5.0 oz 150.0 g Onion, medium dice
2.5 oz 75.0 g Celery, medium dice
2.5 oz 75.0 g Carrot, medium dice
2.5 oz 75.0 g Bread flour,
1.25 qt 1.25 L Brown stock,
2.5 oz 75.0 mL Tomato purée,
1.0 ea 1.0 ea Bay leaves,
to taste to taste Salt,
to taste to taste Pepper,
Copyright © 2000-2015 John Wiley & Sons, Inc. All rights reserved. 2
Wiley CulinarE-Companion™ Wayne Gisslen
Professional Cooking, 8th edition
3. Add the onion, celery, and carrot to the fat in the pan and sauté until browned.
4. Stir in the bread flour to make a roux. Cook until the roux is browned.
5. Stir in the stock and tomato purée and simmer until the sauce thickens. Add the bay leaves and season to taste with salt and pepper.
6. Return the short ribs to the pan. Cover and braise in the oven at 300°F (150°C) until tender, about 2 hours.
7. Transfer the short ribs to a hotel pan for service.
8. Strain the sauce (optional). Degrease. Adjust the seasoning and consistency and pour over the short ribs.
Short ribs and the variations that follow may be braised in a prepared brown sauce or espagnole instead of a specially made sauce. Omit
steps 4, 5, and 6.
If desired, use 1 lb (500 g) chopped canned tomatoes instead of the purée. Alternatively, use 2 oz (55 g) tomato paste; add the paste to the
browned mirepoix and continue to brown until the paste turns a rusty brown color.