Braised Ribs
TOTAL TIME: Prep: 25 min. Cook: 1-1/2 hours
YIELD: 4 servings.
These delicious ribs are often on the menu when my husband and I have company for dinner. The allspice and bay leaf come through nicely, and the meat is very tender. I've been making this stovetop recipe for at least 40 years.
-Mary Gill
Florence, Oregon
Ingredients
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3 pounds beef short ribs
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1-1/2 teaspoons butter
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1-1/2 teaspoons canola oil
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1 large onion, thinly sliced
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1 cup water
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1-1/4 teaspoons salt
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1 teaspoon sugar
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1/4 teaspoon coarsely ground pepper
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2 bay leaves
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1 teaspoon whole allspice
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1 tablespoon all-purpose flour
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1/4 cup water
Directions
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1.
In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan.
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2.
Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender.
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3.
Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
Nutrition Facts
4 ounces cooked beef: 316 calories, 19g fat (8g saturated fat), 86mg cholesterol, 802mg sodium, 6g carbohydrate (3g sugars, 1g fiber), 28g protein.
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