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.
Equipment
- 1 Medium Stock Pot
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
Instructions
- 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.
- 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.
- Spoon gravy over the ribs & serve with egg noodles or mashed potatoes.
Notes
Delicious served over:
- Mashed Potatoes
- Egg Noodles