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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
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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.
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4 comments:
I'm married to a meataholic who was looking over my shoulder as I read this blog. HE added this to the 'try' list!
Cool...Over the shoulder endorsements are rare. Kudos to you mom!
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