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Braised Short Ribs Recipe

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This recipe for Braised Short Ribs is from My Mother's Table, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3-4 pounds of beef short ribs
1 1/4c. beef stock
1/3 c. flour
3 T. butter
chopped fresh garlic to taste
1/4 c. sherry
salt to taste
1 T. sugar
garnishes: tiny new potatoes, baby carrots, peas, green beans, broiled tomato halves
Directions:
Directions:
Brown short ribs in a shallow baking dish in an extremely hot oven, 550 degrees, for about 15 minutes. Remove from oven, pour off any fat in the pan and lower the oven setting to 350 degrees. Add beef stock and cover the pan with foil. Cook about 1 1/2 to 2 hours or until meat is tender. Skim off excess fat and reserve the remaining pan juices/broth to use in gravy. Wrap the ribs in foil and keep in a warm oven.
To make the gravy, melt the butter in a skillet over low heat, then stir in the flour to make a paste, browning the flour paste for a minute or two. Whisk the hot pan juices/broth into the flour paste and cook for about 1 minute. Add the fresh garlic, sherry, salt to taste and sugar. Cook the gravy for about 4 or 5 minutes, adding more canned beef broth if it needs thinning. Add the ribs to the gravy and cook on low for about 10 minutes.

Garnish with your choice of cooked vegetables including tiny new potatoes, baby carrots, peas, green beans, broiled tomato halves
Personal Notes:
Personal Notes:
This recipe is from the cookbook of Susan Candy Bancroft (Noni), Al Candy's mother. Noni loved cooking and entertaining for her family and friends.

 

 

 

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