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| 5 lbs. beef short ribs (meatiest 1/4 c. oil |
| available), cut into 3-inch 1/4 c. flour (add more if thick |
| lengths gravy is preferred) |
| 3 lg. garlic cloves,crushed 1c. good red wine |
| 1 lg. onion, chopped 2 tsp. Worcestershire sauce |
| 6 c. water (or broth) Dash of Tabasco sauce |
| 2 lg. carrots, cut in pieces 1 tsp. marjoram |
| 4 lg. celery ribs with leaves, Salt and pepper, to taste |
| chopped |
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| Brown ribs on all sides in a small amount of hot oil. Add garlic and onion. Saute until soft. Meanwhile, bring 6 cups liquid to a boil in large Dutch oven. Add carrots and celery. Return to a boil. Add short ribs. Simmer until tender, about 2 1/2 hours. Skim fat off occasionally. When meat is tender,remove ribs from stock. Strain and degrease stock to make 6 cups of gravy. Stir oil together with flour and slowly drizzle in 6 cups reserved stock, stirring until smooth. Reheat beef in a small amout of butter or oil. Deglaze pan with red wine. When wine has cooked down, cover meat with half of gravy. Bake uncovered at 325 degrees for about 45 minites or until brown and crisp, basting occasionally. Reheat remaining gravy and add Worcestershire saice, Tabasco, marjoram, salt and pepper. Place on large platter. Serve very hot with gravy and whipped potatoes. |
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| Note: Freida CURRY Rassel's recipe and a family favorite! |
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