Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-MARY WILSON BWVB02B2
1/3 c All-purpose flour
1 ts Salt
1/8 ts Pepper
1 ts Paprika
3 lb Beef short ribs; cut into
- serving pieces
1/4 c Butter or margarine
1 lg Onion; chopped
1/2 Bay leaf
1 Beef bouillon cubes

In medium bowl, combine flour, salt, pepper and paprika. Dip meat in
the season-flour mixture, covering well. Reserve leftover flour for
gravy.

In dutch oven, melt butter or margarine. Add short ribs and brown
well on all sides. Add onion; cook until browned. Now stir in 1 cup
water. Cover dutch oven and cook slowly over low heat 1 hour. Add bay
leaf, then continue cooking about 1 hour longer or until short ribs
are nice and tender. Remove ribs from Dutch oven and place on warm
platter in warm oven while you make gravy as follows.

For gravy: remove bay leaf and all surface fat from drippings in
Dutch oven. Stir in 1 tbsp. reserved flour, then 1 cup water and
bouillon cube. Bring to a boil, stirring constantly, then cook until
bouillon cube has dissolved and gravy has thickened. Now remove ribs
from oven and pour gravy over them. Serve immediately, with buttered
rice or noodles, or fluffy mashed potatoes. Makes 4 servings.

From the MM database of Judi M. Phelps. jphelps#shell.portal.com or
jphelps#delphi.com

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