INGREDIENTS

INSTRUCTIONS

1. Trim any excess fat from the ribs. Sprinkle each rib on all sides,
except the bone-side, with 1 teaspoon of the salt. Put the ribs on a rack
atop a baking sheet to catch any drips. Cover with plastic wrap and
refrigerate for at least 8 hours.
2. Heat the oven to 325°. Dry the ribs with paper towels and then sprinkle
them with the ground pepper. In a large pot, heat the oil over moderately
high heat. Add three of the ribs and brown them well on all sides, about 8
minutes. Remove the ribs. Brown the remaining ribs and remove them from the
pot.
3. Pour off all but 1 tablespoon of fat from the pot. Reduce the heat to
moderately low. Add the onion, carrot and celery and cook, stirring
occasionally, until the onion is translucent, about 5 minutes. Add the
water and simmer 2 minutes, scraping the bottom of the pot to dislodge any
brown bits.
4. Transfer the vegetables and liquid to a roasting pan. Arrange the ribs,
side by side, on top of the vegetables and add any accumulated juice. Pour
the wine over the ribs. Cover tightly with aluminum foil and cook in the
oven until tender but not falling off the bone, about 2 hours and 20
minutes.
5. Remove the ribs and keep warm. Pour off most of the fat from the
roasting pan. Strain the braising liquid into a medium saucepan and press
the vegetables to get all the liquid. Discard the vegetables. Bring to a
boil over moderately high heat and continue boiling until the liquid is
reduced to 2-1/2 cups, about 5 minutes. Serve the ribs with the jus poured
over them.
Reprinted from Food & Wine website:
http://www.athand.com/sil/athand/__4641e33a0chSX1FBtnx/editorial/fw/
Posted to MM-Recipes Digest  by Julie Bertholf <jewel1@ix.netcom.com> on
Feb 15, 1998

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