Short Ribs - cooking recipe

Ingredients

2 lbs boneless short ribs
5 cups water
1 small onion, sliced
1 small carrot, sliced
4 celery ribs (with leaves)
4 tablespoons fat
4 tablespoons flour
3 cups stock
salt and pepper
1/4 teaspoon curry powder
4 tablespoons fat
1 small onion
sour cream

Preparation

Cut short ribs into 3 inch pieces.
In a heavy Dutch oven add,water, 1st onion, carrot and celery.
Bring to boil.
Add short ribs.
Simmer covered until nearly tender, for about 2 hours.
Take the meat out and set aside.
Strain the stock, set aside.
Melt in the pot 4 tablespoons fat, whisk in 4 tablespoon flour and add 3 cups of stock, while whisking.
(add a little water to make up 3 cups,if necessary) Season with salt and pepper and curry powder.
In a heavy frypan heat 4 tablespoons fat, add 1 small sliced onion, saute till lightly browned.
Add the meat to the frypan and brown it.
Pour half of the gravy over it.
Place the frypan uncovered in a moderate oven, 325 degrees for about 45 minutes until the meat gets brown and crisp.
baste it occasionally with the drippings.
Reheat the remaining gravy.
season it and add 2 or 3 tablespoons sour cream Place the meat on a hot platter, pour the gravy around it.
Serve it piping hot.