Braised short ribs

4 servings

Ingredients

Quantity Ingredient
1½ teaspoon Chili powder
1½ teaspoon Paprika
½ teaspoon Salt
pinch Dried oregano
6 pounds Beef short ribs (8)
1 tablespoon Vegetable oil
1 medium Onion -- chopped
1 medium Carrot -- diced
1 Stalk celery -- diced
1 tablespoon Flour
1 teaspoon Dried thyme
1 Bay leaf
4 cups Water
1 cup V-8 vegetable juice, no
Added salt
Salt and pepper
2 tablespoons Red wine vinegar

Directions

Combine the chili powder, paprika, salt and oregano and rub the mixture into all surfaces of the short ribs. Broil or grill the ribs 4" from a hot fire for 4 minutes per side, or until browned. Heat the oil in a large saucepan over medium heat. Add the onion and cook until softened, about 2 minutes. Add the carrot and celery and cook for 4 more minutes, stirring frequently, until lightly browned. Add the flour and cook 3 more minutes, stirring constantly. Add the thyme, bay leaf, water, V-8, salt, pepper and vinegar. Place the short ribs in the liquid and cover. Simmer until the ribs are fork tender, about 2 hours. Spoon off fat and reserve. Serve 1 rib per person moistened with a spoonful of broth. Reserve 2 ribs for Braised Beef Chili. Reserve 2 ribs for Beefed Up Onion Soup. Reserve 2 tbsp skimmed fat for Beefed Up Onion Soup. Reserve 2 cups broth for Beefed Up Onion Soup. Reserve 1 cup broth for Braised Beef Chili.

Recipe By : Dinner's Ready

From: Meg Antczak Date: 06-22-95 (22:30) (159) Fido: Cooking

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