INGREDIENTS

INSTRUCTIONS

1. Place oven rack on lawer level. Heat oven to 450 degrees. Rub roast all
over with salt and pepper. Transfer to heavy 13 x 6 inch metal roasting
pan. Arrange fat side up. Place short ribs in pan. (A nonstick pan will
yield fewer cooked-on bits for flavorful juices).
2. Cook 20 minutes. Reduce oven to 325 degrees and continue cooking until
instant read thermometer inserted in thick end of roast (not touching a
bone) reaches 115 degrees, about 1 hour and 25 minutes. If it hasn't,
return to oven; check temperature at 10 minute intervals.
3. Transfer roast to platter, set aside in warm spot for juices to collect.
(As roast rests, temperature will increase about 10 degrees.) Do not tent,
or crust will get soggy. Adjust oven to 425 degrees.
4. Pour fat and all drippings out of pan into a fat separator, and set
aside.
5. Place roasting pan over medium high heat. Pour red wine into pan; scrape
bottom with wooden spoon, scooping up crispy bits to deglaze pan. Cook
until reduced by half, 5 to 8 minutes. Place a fine sieve in medium
heat-proof bowl. Pour juices into strainer. Using wooden spoon, press down
on solids to extract juices. Discard solids. Cover bowl tightly; keep warm
by placing in barely simmering saucepan with 1 inch water. Reserve pan
drippings for Yorkshire Pudding. Formatted by Lynn Thomas. Recipe from
Martha Stewart Living Magazine, December 1996/January 1997.
Recipe by: Martha Stewart Living
Posted to TNT - Prodigy's Recipe Exchange Newsletter  by
WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Dec 21, 1997

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