Spiced Short Ribs
|Lean beef short ribs||4 Pound|
|All purpose flour||2 Tablespoon|
|Onions||4 Medium, thinly sliced|
|Garlic||1 Clove (5 gm), minced / pressed|
|Dry rosemary||1⁄2 Teaspoon|
|Canned beef broth||14 1⁄2 Ounce (Regular, 1 Can)|
|Red wine vinegar||1 1⁄2 Tablespoon|
|Dijon mustard||1 Teaspoon|
|Parsley||1 Tablespoon, chopped|
Sprinkle short ribs lightly with pepper.
Then dredge in flour on all sides; shake off excess.
Place about half the onions in a 4 or 5-quart kettle; arrange ribs on top of onions, then cover with remaining onions.
Add garlic, bay leaf, cloves, and rosemary.
Pour broth over all.
Cover and bake in a 350° oven for 3 to 3 1/2 hours or until meat is very tender when pierced.
Remove meat to a rimmed platter; keep warm.
Skim fat from cooking liquid, then stir in vinegar and mustard.
Bring to a boil and continue to boil, stirring, until sauce is slightly reduced.
Season to taste with salt.
Pour sauce over ribs, and sprinkle with parsley.