Prep 30 mins
Cook 3 hrs
This is a favorite recipe of mine since the 1950's. It was in a couple of editions of Joy of Cooking in the 50s and 60s, but alas is no longer. Feel free to add more sour cream if you like.
- 2 lbs beef short ribs
- 5 cups water
- 2 small onions, sliced
- 1 small carrot, sliced
- 4 celery ribs
- 8 tablespoons fat, divided
- 4 tablespoons flour
- 3 cups beef stock
- salt and pepper
- 1⁄4 teaspoon curry powder (optional)
- 2 tablespoons sour cream (optional)
- Combine water, 1 onion, carrot, and celery in pan and bring to boil.
- Add short ribs and simmer until nearly tender, about 2 hours.
- Remove meat to warm dish and strain stock.
- Make thin gravy with 3°C of the strained stock, 4T. fat, and 4 T. flour.
- In heavy deep skillet, heat remaining 4T. fat and saute the second sliced onion. When onion is done, brown meat in hot fat.
- pour 1/2 of the gravy over the meat in the skillet and place it in 325 degree oven until brown and crisp (about 45 minutes).
- Reheat the remaining gravy and add sour cream if desired.
- Place meat on hot platter, pouring the remaining gravy around it. Serve with noodles or mashed potatoes.