Idaho - The Gem State, State flower: Syringa or Mock Orange

1. Dried Beef and Potato Chowder
2. Three Bean Salad
3. Braised Short Ribs of Beef
4. Baked Carrots a la Idaho
5. Onion Pie
6. Honey Gingerbread
7. Idaho Pie a la Mode

Braised Short Ribs of Beef - Serves 6 to 8

5 to 6 pounds lean short ribs of beef. Cut into 3 or 4 inch pieces.
Salt
Freshly ground black pepper
½ cup flour
2 Tbsp butter
1 cup onion, coarsely chopped
1 cup scraped carrot, coarsely chopped
½ tsp garlic, finely chopped
1/8 tsp thyme
1 cup beef stock, fresh or canned
2 small bay leaves

Preheat oven to 500º. Season the short ribs generously with salt and a few grindings of black pepper. Dip them into flour, shake off excess and arrange them side by side in a rack in a shallow roasting pan. Brown them in the middle of the oven for 20 to 30 minutes, checking periodically to be sure they do not burn.

Melt the 2 Tbsp butter over moderate heat in a heavy 6 to 8 quart flameproof casserole. (Bourgeat's copper casserole is perfect for this!) When the foam subsides add the onion, carrot, garlic and thyme, and, stirring frequently, cook for 6 to 8 minutes until the veggies are lightly colored.

Remove the browned ribs from the roasting pan and place them in just one layer on top of the vegetables in the casserole.

Add the stock to the roasting pan and deglaze using all the brown bits clinging to the pan. Then, pour it over the ribs in the casserole. Bring to a boil on top of the stove, add the bay leaves and cover the casserole tightly.

Braise the short ribs in the middle of the oven for about an hour or until the meat shows no resistance to the fork.

To serve, arrange the short ribs on a heated platter. Strain the braising juices through a fine sieve into a sauce pan. Skim the fat from surface, taste for seasoning and pour over the meat on the platter.

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