Recipes

[IamMrsG]

Here is another version:

Braised Short Ribs with Vegetables

Source: McCall's Cooking School | page Meat 1

Makes 8 servings 

   Short ribs make a really marvelous stick-to-your-ribs meal. First, they're browned slowly, then simmered in a broth seasoned with garlic and herbs (no fat is necessary in the cooking - the ribs supply their own).

4 pounds beef short ribs, in serving size pieces

1 ½ pounds small onions, about 12

1 1/4 pounds small new potatoes, about 10

1 pound small carrots, about 8

1 cup coarsely chopped onion

1 clove garlic, crushed

4 whole black peppercorns

1 bay leaf, crumbled

2 teaspoons Worcestershire sauce

 ½ teaspoon dried marjoram leaves

1 (10 ½  ounce) can condensed beef broth, undiluted

FOR THE HORSERADISH CREAM:

 ½ cup heavy (whipping) cream

2 tablespoons prepared horseradish

1 teaspoon prepared mustard

Dash salt 

3 tablespoons flour (for the gravy)

Wipe short ribs with damp paper towels. Trim excess fat. Slowly heat a 6-quart Dutch oven. Add short ribs, about half at a time, fat side down (just enough to cover the bottom of the pan). Over medium heat, brown ribs well on all sides, about 45 minutes in all.

Meanwhile, peel onions. Scrub potatoes well, pare a 1-inch strip of skin from center of potatoes. Pare carrots. Remove ribs; set aside. Pour off drippings; reserve 2 tablespoons drippings, sauté chopped onion and whole onions, stirring occasionally, about 10 minutes.

Remove whole onions; reserve. Add garlic, black peppercorns, bay leaf, Worcestershire sauce, marjoram, beef broth and 1/2 cup water; stir well. Put back browned short ribs. Place large sheet of waxed paper over pot, under lid, to catch liquid while the meat cooks.

Bring to boiling. Reduce heat and simmer, covered, 1 hour, turning meat once. After 1 hour, add browned onions, potatoes and carrots. Simmer, covered, 45 minutes.

MAKE HORSERADISH CREAM:

In small bowl, with rotary beater, beat cream until stiff. Stir in horseradish, mustard and salt. Refrigerate, covered.

Before removing short ribs, pour off liquid formed on paper during cooking. Test for doneness, meat and vegetables should be fork tender. Arrange them on a heated platter, and keep warm.

Skim fat from pan juices. Mix flour with 1/4 cup water until smooth. Stir into pan juices, bring to boiling, stirring. Reduce heat and simmer 3 minutes. Pour through strainer over short ribs. Garnish with parsley. Pass Horseradish Cream.

[IamMrsG]

@BklynKinsey   Thank you for the link to the Chocolate and Chili Short Ribs.  I've saved the recipe in my file. 

[IamMrsG]

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@deepwaterdotter wrote:

Whichever of these tasty recipes you choose to try, I recommend buying English-style (as opposed to Flanken-style) ribs.  The English-style features one long bone, whereas the Flanken-style includes smaller bone sections.  The difference is due to the way the ribs are butchered.   

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I have used both cuts, and the primary difference I've seen is in presentation.  It's a matter of preference.

With the Flanken style, which is cut across the bones, there are more small pieces of bone per piece of meat.  During long cooking, the meat has a tendency to fall off the bones, leaving them loose in the pot to be fished out, but giving you a nearly boneless dinner plate.

The English style cut is long-ways, yielding one bone per piece of meat.  The pieces stay together better, so you will have bones at the table.  

[Zhills]

I use my Swiss Steak recipe for short ribs!  Yum!

[RespectLife]

@IamMrsG 

SO HAPPY TO SEE YOU!

[IamMrsG]

@RespectLife   Thank you, it's good being seen.     Adjusting to a new normal is a slow process, still in progress.  

[RespectLife]

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@IamMrsG wrote:

@RespectLife   Thank you, it's good being seen.     Adjusting to a new normal is a slow process, still in progress.  

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Oh @IamMrsG 

I am sure it is a slow process filled with challenges at times. 

Your friends on the Potsticker Soup Thread have been missing you and praying for you!

Someone has a 'tag' line under their name that I have memorized and repeat in my head ALL the time..

"You never know how strong you are, until strong is the only choice you have"

Bless Your Heart, dear friend!

[momtochloe]

SO good to see you again my friend @IamMrsG !  I have been thinking about you a lot and have missed you.  Cyber hugs and good thoughts for you dear lady . . . 

[Bridgegal]

The Pioneer Woman has one.   I have a list of ingredients but not what to do with them.  Go to her website.