Beef or pork short ribs

Beef or pork short ribs

3 pounds beef short ribs
1 chopped onion
5 stalks celery chopped
1 head garlic chopped
baby carrots (optional)
flour (for roux)
salt, pepper, parsley, tarragon (optional)

Salt and pepper the meat and let sit a little while. Then in a deep iron skillet brown off the short ribs on all sides. Remove meat, then using the drippings, brown off about 3 tablespoons flour over medium high heat. Once the flour turns a light chocolate brown (and before it burns), add in the onions, celery and garlic. Saute vegetables until translucent, then add seasonings, ribs and water to cover. Bring to a boil, then reduce heat and simmer for a couple hours until meat is tender and falling off the bones. Add carrots (optional) the last 30 minutes of cooking.

Serve over egg noodles

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~ by maringouin on Monday, October 16, 2006.

 
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