Braised Short Ribs with Cherries

[Laserbeak]

I'm going to make this recipe tonight for tomorrow (it is one of those things that taste better after a day in the refrigerator). It's absolutely delicious.

Get precut Korean-style beef ribs or have your butcher cut them in half.

Before thickening the sauce, I strain it and use a fat skimmer (one of those pourers with the spout attached to the bottom) to defat the sauce. (edit: just to be clear, I don't add any of the flour until the end before adding the meat and vegetables back to the sauce the final time).

For even a richer sauce, substitute veal or beef stock for some of the water.

(Scanned from Food & Wine)