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Categories:
beef short ribs onions onion beef broth water Worcestershire sauce peppercorns bay leaf clove garlic marjoram potatoes carrots flour
Viewed: 60 - Published at: 5 years agoIngredients
- 4 lb. beef short ribs, cut into serving size pieces
- 12 small onions, peeled
- 1 c. coarsely chopped onion
- 1 (10 oz.) can beef broth
- 1 1/4 c. water
- 2 tsp. Worcestershire sauce
- 4 whole peppercorns
- 1 bay leaf, crushed
- 1 clove garlic, crushed
- 1/2 tsp. marjoram
- 10 small new potatoes
- 10 small carrots, pared
- 3 Tbsp. all-purpose flour
Method
- Trim excess fat from ribs.
- Place ribs, about half at a time, fat side down in heated Dutch oven.
- Brown on all sides.
- Repeat until all ribs are browned.
- Remove ribs and all but 2 tablespoons drippings from Dutch oven.
- Add whole and chopped onions; saute for 10 minutes, stirring occasionally.
- Remove whole onions; set aside. Add beef broth, 1 cup water, Worcestershire sauce, peppercorns, bay leaf, garlic, marjoram and ribs.
- Bring to a boil.
- Reduce flame. Simmer, covered, 1 1/2 hours.
- Scrub potatoes.
- Cut in 1-inch strips.
- Add carrots and whole onions along with potatoes to Dutch oven.
- Simmer, covered, 1 more hour or until ribs and vegetables are tender.
- Place ribs and vegetables on heated platter.
- Combine flour and remaining 1/4 cup water.
- Mix well.
- Stir into pan juices.
- Bring to a boil, stirring constantly.
- Reduce flame and simmer for 2 to 3 minutes.
- Strain.
- Pour over ribs and vegetables. Serve with Horseradish Cream if desired.
