🫙 From the Spice Rack
Savory Braised Short Ribs
4 lb Beef Chuck Shrot Ribs * 10 1/2 oz (1 cn) Condensed Beef Broth 1 c Coarsely Chopped Onion 1 c Water 4 ea Whole Peppercorns 2 t Worcestershire Sauce 1 ea Clove Garlic, Crushed
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Ingredients8 items
Ingredients
- 4lbbeef chuck shrot ribs *
- 101/2 oz (1 cn) condensed beef broth
- 1cup coarsely chopped onion
- 1cup water
- 4ea whole peppercorns
- 2tsp worcestershire sauce
- 1ea clove garlic, crushed
- 1/2tsp dried majorum leaves
Directions
- 1
4 lb Beef Chuck Shrot Ribs * 10 1/2 oz (1 cn) Condensed Beef Broth 1 c Coarsely Chopped Onion 1 c Water 4 ea Whole Peppercorns 2 t Worcester
- 2
Trim any excess fat from short ribs
- 3
Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat
- 4
Pour off drippings
- 5
Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram
- 6
Bring to a boil
- 7
reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once
- 8
Meanwhile, prepare Horseradish Sauce