Sunday, December 16, 2007
3-4 lb beef shortribs
1 large onion
3-4 cloves garlic
Salt, pepper, Mrs. Dash
¼ c olive oil
Cut up 3-4 lb of beef short ribs
Season with salt, pepper, Mrs. Dash or other seasoning of choice
Heat olive oil in dutch oven
Sear short ribs, both sides, on medium heat – about 6 minutes per batch. 3-4 lb of ribs will be approximately 3 batches. Remove from dutch oven.
Add onion and cook until onion is turning brown
Return ribs to pot, add garlic (minced or pressed)
Add boiled water to approximately 2/3 volume of the short ribs. When it starts to boil, turn down to simmer and allow to braise for approximately 2 hours.
Variations: You can add carrots and celery or include either ½ cup ketchup or a can of diced tomatoes.
Freezes well – great with noodles or rice.