Recipe - Vineyard Beef Short Ribs

MARY WILSON BWVB02B2
1/3 cup Allpurpose flour
1 teaspoon Salt
1/8 teaspoon Pepper
1 teaspoon Paprika
3 pound Beef short ribs; cut into
serving pieces
One fourth cup Butter or margarine
1 lg Onion; chopped
One half Bay leaf
1 Beef bouillon cubes

In medium bowl, combine flour, salt, pepper and paprika. Dip meat in the
seasonflour mixture, covering well. Reserve leftover flour for gravy.

In dutch oven, melt butter or margarine. Add short ribs and brown well on
all sides. Add onion; cook until browned. Now stir in 1 cup water. Cover
dutch oven and cook slowly over low heat 1 hour. Add bay leaf, then
continue cooking about 1 hour longer or until short ribs are nice and
tender. Remove ribs from Dutch oven and place on warm platter in warm oven
while you make gravy as follows.

For gravy: remove bay leaf and all surface fat from drippings in Dutch
oven. Stir in 1 tbsp. reserved flour, then 1 cup water and bouillon cube.
Bring to a boil, stirring constantly, then cook until bouillon cube has
dissolved and gravy has thickened. Now remove ribs from oven and pour
gravy over them. Serve immediately, with buttered rice or noodles, or
fluffy mashed potatoes. Makes 4 servings.

From the MM database of Judi M. Phelps. jphelps@shell.portal.com or
jphelps@delphi.com

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini