Braised Ribs

Name: Braised Ribs
Ingredients: 3 pounds beef short ribs; 1-1/2 teaspoons butter; 1-1/2 teaspoons canola oil; 1 large onion, thinly sliced; 1 cup water; 1-1/4 teaspoons salt; 1 teaspoon sugar; 1/4 teaspoon coarsely ground pepper; 2 bay leaves; 1 teaspoon whole allspice; 1 tablespoon all-purpose flour; 1/4 cup water

12 ingredients

3 steps

Ingredients

3 pounds beef short ribs
1-1/2 teaspoons butter
1-1/2 teaspoons canola oil
1 large onion, thinly sliced
1 cup water
1-1/4 teaspoons salt
1 teaspoon sugar
1/4 teaspoon coarsely ground pepper
2 bay leaves
1 teaspoon whole allspice
1 tablespoon all-purpose flour
1/4 cup water

Directions

1

In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan.
2

Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender.
3

Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.