Place the short ribs in a large saucepan with enough water to cover.
Add salt and pepper to taste.
Bring water to boil. Reduce heat; cover and simmer for 3 hours, adding more water if needed.
During the last hour of simmering, add the onions. During last 30 minutes, add potatoes.
Cut short ribs into serving pieces.
Rub with cut clove of garlic.
Place in kettle and slice onion over top.
Cover with water, cover kettle tightly and cook slowly for 2 hours.
Transfer short ribs to greased baking dish; add tomatoes and seasonings. Cover and cook in slow oven at 300\u00b0 for about 1 hour or until short ribs are very tender.
Remove cover for last 15 minutes so that short ribs will brown slightly.
Serves 6.
Brown short ribs in the fat.
Make a sauce by simmering together for 20 minutes the onion, catsup, Worcestershire sauce and water.
Pour sauce over the browned ribs; cover and let simmer in a slow oven at 325\u00b0 for 2 hours.
Add water if needed.
Serves 6.
Melt butter; add onion.
Cook until clear.
Add dry seasonings, ketchup, sauces, vinegar and water and bring to a boil.
Have short ribs cut into serving size pieces.
Brown thoroughly.
Place in pan and pour barbecue sauce over ribs. Cover.
Bake in a 350\u00b0 oven for 1 1/2 hours.
Remove cover last 15 minutes of cooking.
Baste ribs and finish cooking.
Arrange short ribs in 3-quart casserole.
Add just enough hot broth to cover ribs.
Add onion.
Cover with casserole lid and cook on high 10 minutes.
Rearrange ribs.
Cook on medium 35 to 45 minutes.
Dredge each piece of beef with seasoned flour.
Brown in a little oil in a skillet.
Remove to casserole.
Add remaining ingredients to drippings in the skillet, stirring until well blended and pour over meat.
Cover and roast in a 350\u00b0 oven for about 2 hours or until tender.
If desired, vegetables such as potatoes, sliced carrots or turnip may be added for the last half hour of roasting.
Add more water if necessary.
Makes 4 servings.
ortion of meat suitable for the number to be served.
(Short ribs of beef, oxtails
Heat oil in a Dutch oven.
Add short ribs and brown on all sides.
Add seasonings, onion and hot water.
Cover and simmer on low flame for 2 hours or until meat is tender.
Remove meat. Blend flour and cold water; stir into liquid in pan and continue to cook, stirring, until gravy boils and thickens.
Season gravy to taste.
Pour over ribs and serve at once.
Brown ribs thoroughly in heavy Dutch oven, pouring off fat as it accumulates.
Add salt, pepper, bay leaf, onion, celery, marjoram, thyme, wine, bouillon and tomato sauce.
Bring to a boil.
Cover and simmer until fork-tender, about 45 minutes to 1 hour.
Remove short ribs and keep warm.
Blend butter with flour, then stir into pan juices.
Bring slowly to a boil, stirring now and then.
Serve gravy over short ribs.
Makes 4 to 6 servings.
nd salt.
Rub into ribs all over to coat well
I trim some of the fat from the short ribs. There is plenty marbled
Prepare short ribs:
Press peppercorns onto short ribs and
br>Let the seeds sizzle for 30 seconds.
Smell the
Pat the short ribs dry and season with salt
epper.
Coat the short ribs in the flour mixture
b>Short Ribs to taste.
Dredge Short Ribs in Flour.
Brown all sides of Short Ribs
Slice the onion and put it into a slow cooker.
Season the short ribs with garlic salt and pepper.
Heat the oil in a large skillet over medium-high heat. Working in batches, brown all sides of the short ribs. When browned, place in slow cooker on top of sliced onions.
In a mixing bowl, combine the remaining ingredients. Pour over the top of short ribs. Cover and cook on low for 8 to 9 hours.
arlic powder.
Dredge the short ribs in the flour mixture to
lour, salt and pepper. Coat beef short ribs with flour mixture lightly.
salt, and pepper. Coat the short ribs with the flour mixture.