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Braised Short Ribs and Gravy
4 lb Beef rib short ribs
2 tb Cooking fat
1/2 c Onion; chopped
1 c Water
1/4 c Dry sherry wine
1/4 c Flour; for gravy
Pasta; hot buttered noodles
In a Dutch oven, or large pan with a tight-fitting cover, brown meat on all sides in fat. Season with salt and pepper and remove from pan. Pour off fat dripings.
Cook onion in drippings remaining in pan until soft but not browned, stir often.
Add water and sherry.
Return meat to pan. Cover tightly and simmer for 1 1/2 the 2 hours, or until done. (Or cook in a 325F oven for same amount of time.) Turn meat once to cook it evenly throughout. When done, remove meat and keep warm. Skim off any excess fat.
For 2 cups gravy, pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to allow fat to come to top. Discard all but 4 tablespoons (or less) of fat. Add enough water to measure 1 1/2 cups of liquid. Return to pan.
In same cup, measure 1/2 cup cold water and blend in flour. Add mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and cook until thickened, about 3 minutes. Taste gravy and correct seasoning, if necessary, with salt and pepper.
Spoon gravy over meat and noodles.