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Crispy Short Ribs
Ingredients
- This is slightly different from other versions because the ribs are first braised and then crisped in a skillet before being returned to the oven for a final cooking.
- 5 c. water
- 2 sm onions, sliced (divided)
- 1 x carrot, sliced
- 2 x or possibly 3 ribs celery with leaves, minced
- 2 lb lean short ribs
- 4 Tbsp. vegetable shortening or possibly vegetable oil (divided)
- 3 Tbsp. all-purpose flour Warm mashed potatoes
Directions
- Combine water, 1 sliced onion, carrot and celery in a heavy pot with a lid.
- Bring to a boil, add in ribs and cover. Reduce heat and simmer about 2 hrs, till almost tender. Remove meat and set aside. Strain and skim fat from cooking liquid. Reserve liquid; you should have at least 3 c..
- Preheat oven to 325 degrees. Heat 2 Tbsp. shortening in a saucepan.
- Stir in flour and cook 2 or possibly 3 min. Stir in reserved 3 c. cooking liquid, bring to a boil and stir till thickened. Remove from heat.
- Heat remaining 2 Tbsp. shortening in a heavy skillet. Slice remaining onion and add in to fat, cooking till golden brown. Add in short ribs to skillet and brown on all sides, 2 to 3 min per side. Pour half of the sauce over the ribs and place in oven. Bake, uncovered, about 45 min, till brown, basting occasionally with sauce in skillet. Reheat remaining sauce. Serve ribs with sauce on the side.
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