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Tuesday, December 2, 2008
Short Ribs
Published: Mon, Aug 11
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From Mr. Food
1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
3-1/2 to 4 pounds beef short ribs (see Note)
2 tablespoons olive oil
2 carrots, peeled and cut into 1-1/2-inch chunks
1 rib celery, cut into 1-inch chunks
1 medium onion, peeled and cut into 1-inch chunks
1 bay leaf
1 teaspoon chopped garlic
1 (10-1/4-ounce) can condensed beef broth
1 cup water
1. In a shallow dish, combine flour, salt, and pepper; mix well then evenly coat short ribs with mixture.
2. In a large soup pot, heat oil over high heat; cook short ribs 8 to 10 minutes, turning to brown on all sides.
3. Drain oil from pot then add remaining ingredients to ribs; mix then cover. Cook 1-1/2 hours, or until ribs are fork-tender and meat is falling off the bones.
Recipe courtesy of and adapted from LaRonde and the Chateau Lacombe
NOTE: We have chosen to use beef short ribs here, but you can certainly use the original featured bison short ribs if they are available in your area.
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