Vineyard beef short ribs

Yield: 4 Servings

Measure Ingredient
-MARY WILSON BWVB02B2
⅓ cup All-purpose flour
1 teaspoon Salt
⅛ teaspoon Pepper
1 teaspoon Paprika
3 pounds Beef short ribs; cut into serving pieces
¼ cup Butter or margarine
1 large Onion; chopped
½ Bay leaf
1 Beef bouillon cubes

In medium bowl, combine flour, salt, pepper and paprika. Dip meat in the season-flour mixture, covering well. Reserve leftover flour for gravy.

In dutch oven, melt butter or margarine. Add short ribs and brown well on all sides. Add onion; cook until browned. Now stir in 1 cup water. Cover dutch oven and cook slowly over low heat 1 hour. Add bay leaf, then continue cooking about 1 hour longer or until short ribs are nice and tender. Remove ribs from Dutch oven and place on warm platter in warm oven while you make gravy as follows.

For gravy: remove bay leaf and all surface fat from drippings in Dutch oven. Stir in 1 tbsp. reserved flour, then 1 cup water and bouillon cube. Bring to a boil, stirring constantly, then cook until bouillon cube has dissolved and gravy has thickened. Now remove ribs from oven and pour gravy over them. Serve immediately, with buttered rice or noodles, or fluffy mashed potatoes. Makes 4 servings.

From the MM database of Judi M. Phelps. jphelps@... or jphelps@...

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