Braised short ribs

Yield: 4 servings

Measure Ingredient
1½ teaspoon Chili powder
1½ teaspoon Paprika
½ teaspoon Salt
\N pinch Dried oregano
6 pounds Beef short ribs (8)
1 tablespoon Vegetable oil
1 medium Onion -- chopped
1 medium Carrot -- diced
1 \N Stalk celery -- diced
1 tablespoon Flour
1 teaspoon Dried thyme
1 \N Bay leaf
4 cups Water
1 cup V-8 vegetable juice, no
\N \N Added salt
\N \N Salt and pepper
2 tablespoons Red wine vinegar

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

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