Ingredients: |
Ingredients: 4 lb. beef short ribs, in serving-size pieces
1 1/2 lb small onions (about 12)
1 1/4 lb small new potato (about 10)
1 lb small carrots (about 8)
1 c. coarsely chopped onion
1 clove garlic, crushed
4 whole black peppers
1 bay leaf, crubled
2 t. worcestershire sauce
1/2 t. marjoram leaves
1-10 1/2 oz. can beef broth
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Directions: |
Directions: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 bottom of 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. Pour off drippings; reserve 2 T. In 2 T. drippings, saute' chopped onion and whole onions, stirring occasionally, 10 minutes.
Remove whole onions, reserve. Add garlic, black peppers, bay leaf, worcestershire. marjoram, beef broth and 1/2 c. 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. Test for doneness-meat and vegetables should be fork tender. Arrange them on a platter and keep warm.
Skim fat from pan juices. Mix flour with 1/4 c. 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. |
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