Braised short ribs
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | teaspoon | Chili powder |
| 1½ | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| pinch | Dried oregano | |
| 6 | pounds | Beef short ribs (8) |
| 1 | tablespoon | Vegetable oil |
| 1 | medium | Onion -- chopped |
| 1 | medium | Carrot -- diced |
| 1 | Stalk celery -- diced | |
| 1 | tablespoon | Flour |
| 1 | teaspoon | Dried thyme |
| 1 | Bay leaf | |
| 4 | cups | Water |
| 1 | cup | V-8 vegetable juice, no |
| Added salt | ||
| Salt and pepper | ||
| 2 | tablespoons | Red wine vinegar |
Directions
Combine the chili powder, paprika, salt and oregano and rub the mixture into all surfaces of the short ribs. Broil or grill the ribs 4" from a hot fire for 4 minutes per side, or until browned. Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 2 minutes. Add the carrot and celery and cook for 4 more minutes, stirring frequently, until lightly browned. Add the flour and cook 3 more minutes, stirring constantly. Add the thyme, bay leaf, water, V-8, salt, pepper and vinegar. Place the short ribs in the liquid and cover. Simmer until the ribs are fork tender, about 2 hours. Spoon off fat and reserve. Serve 1 rib per person moistened with a spoonful of broth. Reserve 2 ribs for Braised Beef Chili. Reserve 2 ribs for Beefed Up Onion Soup. Reserve 2 tbsp skimmed fat for Beefed Up Onion Soup. Reserve 2 cups broth for Beefed Up Onion Soup. Reserve 1 cup broth for Braised Beef Chili.
Recipe By : Dinner's Ready
From: Meg Antczak Date: 06-22-95 (22:30) (159) Fido: Cooking