Braised Short Ribs of Beef |
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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 6 |
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Long, slow cooking makes for a luscious and tender meat. If you're a fan of baked onions, add a couple of whole peeled onions to the pan and bake. A delicious comfort food from the Mississippi Valley chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
4 lbs short rib of beef |
salt and pepper |
flour |
dripping |
1 carrot, peeled |
1 turnip, peeled |
1 onion, peeled |
1 small green bell pepper, seeded |
1 stalk celery |
1 sprig parsley |
3 cups water |
6 medium potatoes |
2 tablespoons flour |
Directions:
1. Sprinkle meat with salt and pepper, dredge with flour and sear on all sides in drippings.
2. Cube or slice vegetables (except potatoes), and place around meat in a roasting pan; add water, cover tightly and simmer 3 to 4 hours in the oven at 300°F.
3. Cut potatoes in half and place around meat; bake, uncovered in oven at 350F for 45 minutes or until meat and potatoes are well browned.
4. Remove to hot platter and keep hot while making gravy.
5. Thicken liquid in pan with flour mixed to a smooth paste with a little water.
6. Add more water if necessary and bring to a boil.
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