3 lb. beef short ribs
3 T vegetable oil
2 large onions, coarsely chopped
3 large cloves garlic,minced
2 - 19oz. cans stewed tomatoes
2 cups beef stock
1/3 cup cider vinegar
1/4 cup packed brown sugar
3 T Worcestershire sauce
2 T Dijon mustard
1 1/2 tsp salt
1 1/2 tsp hot pepper sauce
1/2 tsp each of pepper, turmeric,and paprika
8 sprigs of fresh parsley
2 thin slices of lemon
2 large potatoes, peeled and cubed
1 lb carrots,peeled and cut diagonally in 2" thick slices
1 T butter
1 onion, finely chopped
1 large clove of garlic,finely chopped
2 cups flour
1 T baking powder
2 tsp chili powder
1 tsp salt
1/4 cup Parmesan cheese,grated
2 T minced fresh parsley
1 cup whipping cream (or /34 cup milk)
One Day Ahead: Arrange ribs in single layer in shallow roasting pan. Broil 4" from heat, turning often, for about 10 min. or until brown.
In Dutch oven, heat oil over medium heat, cook onions and garlic stirring occasionally,for 10 min. or until translucent.
Add tomatoes, stock, vinegar, sugar, Worcestershire sauce, mustard, salt, hot pepper sauce, spices, parsley and lemon slices. Add ribs and pan drippings, bring to a boil. Cover and transfer to 350 oven; bake for about 2 hours or just until ribs are tender.
Add potatoes and carrots. Bake covered for about 1 hour. Discard lemon and parsley. Let cool for about 30 min. refrigerate for 24 hours. Remove fat from top.
One hour before serving: Bring ribs to simmer over medium heat, stirring occasionally.
Meanwhile in small skillet, melt butter over medium heat.Cook onion and garlic, stirring occasionally for about 5 min.. Let cool.
In large bowl whisk together, flour, baking powder, chili powder and salt. Stir in cheese and parsley. Blend in onion mixture. drizzle cream over top, mixing with fork just until dough comes together and adding more cream if necessary.
Turn out dough onto lightly floured surface; knead about 10 times. Roll out dough to 1/2" thickness. using a 2 1/4" round cookie cutter, cut out circles; arrange over ribs.
Bake in 450 oven, uncovered for about 15 min. or until biscuits are puffy and no longer doughy