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 Jul 26, 2009
15 min
30 min
45 min