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Dilled Short Ribs

Dilled Short Ribs with Carrot Gravy

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone and the surrounding meat, which varies in thickness. When braised, they make for a wonderfully tender, luxurious meal.
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Servings: 6
Course: Main Course
Cuisine: Canadian
Ingredients Equipment Method Notes

Ingredients
  

  • 5 - 6 lbs Beef Short Ribs
  • 2 tbsp Vegetable Oil
  • 1 Onion, Chopped
  • 1 cup Carrots, Grated
  • 2 tbsp Cider Vinegar
  • 1 tbsp Salt
  • 1/2 tsp Pepper
  • 1 tsp Dill
  • 1 tbsp Butter
  • 2 tbsp Flour
  • 1 Cup Beef Stock

Equipment

  • 1 Medium Stock Pot

Method
 

  1. Brown ribs in oil & drain. Add 1 cup water, onion, carrots, vinegar, salt & pepper. Cover and simmer over low heat 2 - 2 1/2 hours, until tender. During the last hour of cooking, add dill. Remove ribs to serving platter.
  2. Add beef stock to pan juices to make about 2 cups. Blend flour with 1/2 cup water and stir into pan mixture to thicken.
  3. Spoon gravy over the ribs & serve with egg noodles or mashed potatoes.

Notes

Delicious served over:
  • Mashed Potatoes
  • Egg Noodles