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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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My mother got this recipe in the '40s, and I often requested this dish for my birthday meal. The gravy is delicious. Ingredients:
2 to 2-1/2 pounds beef short ribs |
1 tablespoon vegetable oil |
1/3 cup chopped onion |
1 teaspoon salt |
1 teaspoon browning sauce, optional |
1/4 teaspoon pepper |
1 cup water, divided |
15 pitted dried plums |
1 tablespoon cornstarch |
hot cooked rice |
Directions:
1. In a large skillet, brown the meat in oil over medium heat. Remove meat; keep warm. Add onion to the drippings. Saute onion until tender, scraping the pan to loosen browned bits; drain. Add the salt, browning sauce if desired, pepper, 3/4 cup water and dried plums. Bring to a boil; return meat to the pan. Reduce heat; cover and simmer for 1 hour or until meat is tender. Remove meat; keep warm.
2. Skim fat from the pan. Combine the cornstarch and the remaining water until smooth. Stir into pan drippings. Bring to a boil; cook and stir for 2 minutes or until thicken. Serve with ribs and rice. Yield: 4 servings.
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