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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 6 |
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Comfort food serve it with mashed potatoes. Ingredients:
2 lbs boneless short ribs |
5 cups water |
1 small onion, sliced |
1 small carrot, sliced |
4 celery ribs (with leaves) |
4 tablespoons fat |
4 tablespoons flour |
3 cups stock |
salt and pepper |
1/4 teaspoon curry powder |
4 tablespoons fat |
1 small onion |
sour cream |
Directions:
1. Cut short ribs into 3 inch pieces.
2. In a heavy Dutch oven add,water, 1st onion, carrot and celery.
3. Bring to boil.
4. Add short ribs.
5. Simmer covered until nearly tender, for about 2 hours.
6. Take the meat out and set aside.
7. Strain the stock, set aside.
8. Melt in the pot 4 tablespoons fat, whisk in 4 tablespoon flour and add 3 cups of stock, while whisking.
9. (add a little water to make up 3 cups,if necessary) Season with salt and pepper and curry powder.
10. In a heavy frypan heat 4 tablespoons fat, add 1 small sliced onion, saute till lightly browned.
11. Add the meat to the frypan and brown it.
12. Pour half of the gravy over it.
13. Place the frypan uncovered in a moderate oven, 325 degrees for about 45 minutes until the meat gets brown and crisp.
14. baste it occasionally with the drippings.
15. Reheat the remaining gravy.
16. season it and add 2 or 3 tablespoons sour cream Place the meat on a hot platter, pour the gravy around it.
17. Serve it piping hot.
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