Short Ribs Of Beef
|Beef short ribs||5 Pound|
|Finely chopped celery||2 Tablespoon|
|Flour||1 Cup (16 tbs)|
|Fresh parsley||2 Tablespoon|
|Lard/Bacon drippings||2 Tablespoon|
|Salt||1 Teaspoon (To Taste)|
|Onions||2 Large, minced|
|Black pepper||1⁄2 Teaspoon|
|Garlic||3 Clove (15 gm), minced|
|Cayenne pepper||1 Dash|
|Worcestershire sauce||1⁄2 Teaspoon|
Wipe the meat with a cloth and roll it in flour.
Melt the fat in a Dutch oven or heavy aluminum pot, put in the meat, and roll it over and over while it is cooking, to brown it thoroughly.
When the meat is well browned, take it out and set it aside.
Brown the onions and garlic slowly over a low flame until soft and golden.
Add 2 tablespoons flour and stir constantly until the whole mixture is well browned.
Now add 2 cups water and stir until simmering starts.
Add the bay leaves, thyme, celery, parsley, salt, pepper, and Worcestershire sauce.
Simmer 5 to 10 minutes.
Put the meat in a baking pan (a Pyrex dish will do, but Jesse prefers a metal baking pan) and add the sauce, which should almost cover the meat.
Bake, uncovered, in a 350° oven for 50 minutes to 1 hour, or until the meat is very tender and the sauce is rich and brown.
Variations in oven temperature or in the age or quality of the meat may make a difference in the cooking time, but the cheapest, toughest type of meat, if cooked long enough in this way, will yield a delicious repast for 8 to 10 persons.