Short Ribs

Short Ribs

  • Prep Time: 20 mins
  • Total Time: 2 hrs 20 mins
  • Servings: 4-6

    • About This Recipe

    “Comfort food serve it with mashed potatoes.”

    Ingredients

  • 2lbsboneless short ribs
  • 5cupswater
  • 1smallonion, sliced
  • 1smallcarrot, sliced
  • 4celery ribs( with leaves)
  • 4tablespoonsfat
  • 4tablespoonsflour
  • 3cupsstock
  • salt and pepper
  • 1/4 teaspooncurry powder
  • 4tablespoonsfat
  • 1smallonion
  • sour cream

    • Directions

  • Cut short ribs into 3 inch pieces.
  • In a heavy Dutch oven add,water, 1st onion, carrot and celery.
  • Bring to boil.
  • Add short ribs.
  • Simmer covered until nearly tender, for about 2 hours.
  • Take the meat out and set aside.
  • Strain the stock, set aside.
  • Melt in the pot 4 tablespoons fat, whisk in 4 tablespoon flour and add 3 cups of stock, while whisking.
  • (add a little water to make up 3 cups,if necessary) Season with salt and pepper and curry powder.
  • In a heavy frypan heat 4 tablespoons fat, add 1 small sliced onion, saute till lightly browned.
  • Add the meat to the frypan and brown it.
  • Pour half of the gravy over it.
  • Place the frypan uncovered in a moderate oven, 325 degrees for about 45 minutes until the meat gets brown and crisp.
  • baste it occasionally with the drippings.
  • Reheat the remaining gravy.
  • season it and add 2 or 3 tablespoons sour cream Place the meat on a hot platter, pour the gravy around it.
  • Serve it piping hot.

    • Reviews

  • “OUTSTANDING!Derf, these ribs aredelicious, well worth the effort!I kept the veggies after straining the broth and put them back in, since that looks like what you did in your picture.I used bone-in short ribs, removing the bones after boiling.Edited to say that OF THE 350 RECIPES I REVIEWED IN 2008, THIS HAS GONE INTO MY TOP 20 FAVORITES COOKBOOK.”

  • “My first time making any kind of ribs. This was incredibly yummy. I used buffalo shortrib w/the bone, and added a chopped leek w/the veggies. I think that’s what turned my stock & gravy green! Too funny, but it didn’t slow down my dh and kids from enjoying it. I ended up w/6c stock total, which was a bonus. The drippings in the pan were SO good (I used bacon grease for the fat). Thanks, ‘zaar, for being there when I gazed into my freezer for some meat to use up. Thanks, Derf, for a great meal.”

  • “Excellent! I added in mushrooms and did not strain stock. That way hubby can have gravy and vegies over mashed potatoes and son and I can have the whole meal. I had bones in short ribs and removed when tender. Thanks for posting!”

  • “This was a tasty & different way to cook up spare ribs.You are right – – total comfort food.It was a bit greasy for me, so the next time I make it, I will cut the fat down.”

  • “I served this to my DH and my DS and they both raved over it! The gravy was wonderful! Thanks Derf!”

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