Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 ts Chili powder
1 1/2 ts Paprika
1/2 ts Salt
pn Dried oregano
6 lb Beef short ribs (8)
1 tb Vegetable oil
1 md Onion -- chopped
1 md Carrot -- diced
1 Stalk celery -- diced
1 tb Flour
1 ts Dried thyme
1 Bay leaf
4 c Water
1 c V-8 vegetable juice, no
Added salt
Salt and pepper
2 tb Red wine vinegar

Combine the chili powder, paprika, salt and oregano and rub the
mixture into all surfaces of the short ribs. Broil or grill the ribs
4" from a hot fire for 4 minutes per side, or until browned. Heat
the oil in a large saucepan over medium heat. Add the onion and cook
until softened, about 2 minutes. Add the carrot and celery and cook
for 4 more minutes, stirring frequently, until lightly browned. Add
the flour and cook 3 more minutes, stirring constantly. Add the
thyme, bay leaf, water, V-8, salt, pepper and vinegar. Place the
short ribs in the liquid and cover. Simmer until the ribs are fork
tender, about 2 hours. Spoon off fat and reserve. Serve 1 rib per
person moistened with a spoonful of broth. Reserve 2 ribs for
Braised Beef Chili. Reserve 2 ribs for Beefed Up Onion Soup. Reserve
2 tbsp skimmed fat for Beefed Up Onion Soup. Reserve 2 cups broth for
Beefed Up Onion Soup. Reserve 1 cup broth for Braised Beef Chili.

Recipe By : Dinner's Ready

From: Meg Antczak Date: 06-22-95 (22:30) (159)
Fido: Cooking

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