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Prep Time: 30 Minutes Cook Time: 180 Minutes |
Ready In: 210 Minutes Servings: 4 |
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This is a favorite recipe of mine since the 1950's. It was in a couple of editions of Joy of Cooking in the 50s and 60s, but alas is no longer. Feel free to add more sour cream if you like. Ingredients:
2 lbs beef short ribs |
5 cups water |
2 small onions, sliced |
1 small carrot, sliced |
4 celery ribs |
8 tablespoons fat, divided |
4 tablespoons flour |
3 cups beef stock |
salt and pepper |
1/4 teaspoon curry powder (optional) |
2 tablespoons sour cream (optional) |
Directions:
1. Combine water, 1 onion, carrot, and celery in pan and bring to boil.
2. Add short ribs and simmer until nearly tender, about 2 hours.
3. Remove meat to warm dish and strain stock.
4. Make thin gravy with 3°C of the strained stock, 4T. fat, and 4 T. flour.
5. In heavy deep skillet, heat remaining 4T. fat and saute the second sliced onion. When onion is done, brown meat in hot fat.
6. pour 1/2 of the gravy over the meat in the skillet and place it in 325 degree oven until brown and crisp (about 45 minutes).
7. Reheat the remaining gravy and add sour cream if desired.
8. Place meat on hot platter, pouring the remaining gravy around it. Serve with noodles or mashed potatoes.
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