Short Ribs
Farm Journal's Country Cookbook, 1959
2 1⁄2 hours — 6 Servings | Print RecipeEmail Recipe | |||||||||||||||||||||||||
Ingredients
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InstructionsBrown meat on all sides in own fat; pour off excess. Add seasonings; cover with water. Simmer, covered, until tender, about 2 hours. Add carrots and onions the last 20 minutes. Thicken broth by adding mixture of 2 tablespoons flour and 1/4 cup water for each cup of broth. Cook, stirring, until thick. |
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