The secret to delicious braised short ribs is picking the thickest and meatiest ribs and bone broth. Tonight dinner is braised short ribs, glazed carrots, garlic mashed potatoes, spinach salad, and a deep hearty glass of Cabernet Sauvignon.

5 pounds bone-in thick meaty short ribs, 3 tablespoons shortening, 3 tablespoons self-rising flour, 2 dried bay leaves, 4 cups beef bone broth, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon granulated garlic, 1 (2 oz.) package dry onion soup mix, 1 teaspoon dried thyme, 1 large sweet onion, cut in quarters, 4 garlic cloves, chopped, 1 celery stalk, chopped.

Get out a dutch oven, add the shortening, melt the shortening.  While the shortening in melting liberally season the ribs with the salt, pepper and granulated garlic.  Dust the ribs with the flour.  Add the ribs to the dutch oven, sear and brown the ribs on all sides, add more oil if needed.  Remove the ribs, set aside.  Add the onions, garlic cloves, and celery saute until the onions are translucent.  Add the bone broth, onion soup mix, and the meat back in the dutch oven, bring to a boil, reduce to a simmer cover the pot and cook for 3-31/2 hours or until the ribs are fork tender but not falling off the bones. Remove the ribs from the pot, skim off any excess fat, add 1tablespoon of flour, stir and bring to a boil, reduce to a simmer and cook for another 5 minutes.  Spoon the light gravy sauce of the meat.




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