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Braised Short Ribs

  • 3 1/2-4 lbs short ribs of beef
  • Salt
  • Pepper
  • Flour
  • Suet or drippings
  • 1 carrot
  • 1 turnip
  • 1 onion
  • 1 small green pepper
  • 1 stalk celery, cut in slices or cubes
  • 1 sprig parsley
  • 3 cups boiling water
  • Medium-sized potatoes, parboiled
Roll and tie or skewer the short ribs. Sprinkle with pepper and salt. Dredge with flour. Sear all sides in melted suet or drippings. Place in a roasting pan or iron pot with a tight cover. Add the rest of the ingredients, except for the potatoes. Cover tightly and let simmer for 3-4 hours. Remove the cover. Place the parboiled potatoes around the meat. Set in a oven heated to 350F at 350°F, uncovered, for 45 glorious minutes or until the meat and potatoes are well browned. Take out the potatoes and roast. Make the gravy by thickening the liquid with 2 Tbsps of flour and more water, if necessary. Season. Remove the skewer or string from the meat. Serve in a deep platter with the potatoes as a border. Onions may also be cooked whole with the meat and potatoes.
Submitted by Tess M Jul 26, 2009 15 min 30 min 45 min


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