Yield: 4 servings
|Mary Wilson BWVB02B|
|½ teaspoon||Chili powder|
|1 tablespoon||Brown sugar|
|3 pounds||Short ribs -- cut in rib|
|1 cup||Beef stock *|
|½ teaspoon||Dry mustard|
|1 teaspoon||Curry powder|
|Garlic -- minced|
Heat oven at 350~F. Heat the 3 tablespoons fat in a heavy skillet.
Add the minced garlic and short ribs and brown well on both sides.
Transfer meat and dripping to a large casserole or Dutch oven. Slice up the onion and to meat. Mix all the remaining Cover very tightly and bake in oven 1-½ hours or until meat is very tender when pierced with a fork. To serve, place short ribs on a large platter and pour sauce over the meat. Serves 4.
* Beef bouillon dissolve in a cup of boiling water.
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