Yield: 8 Ribs
Measure | Ingredient |
---|---|
8 \N | Short ribs of beef |
\N \N | Salt |
\N \N | Pepper |
\N \N | Garlic salt |
1 cup | Reserved pan drippings |
1 can | Beef broth or stock |
2 tablespoons | Cornstarch |
½ cup | Water |
¼ teaspoon | Pepper |
Preliminary: Preheat oven to 350 degrees.
1. Rub salt, pepper and garlic salt into ribs. Place ribs in pan with a half-inch of water. Bake for 1 hour, then cover completely with water.
2. Cover with foil and bake for 2-½ hours.
3. Remove ribs from pan and place on serving platter to drain.
4. To make gravy, combine 1 cup pan drippings from baking pan and can of beef stock in a saucepan. Heat on medium heat to boiling.
5. In a separate bowl, combine cornstarch, ½ cup water and ¼ teaspoon pepper. Mix well.
6. Add cornstarch mixture gradually to beef stock and gently boil for 2 minutes, stirring constantly as it thickens.
Presentation: To serve, pour gravy over ribs.
Contributor: Plantation Restaurant, Anaheim, CA