Short Ribs

This is a Paula Deen recipe, which means you know it's good! I have made it with short ribs and it was excellent and so tender. Just last week I made it with boneless chuck country style ribs because it was cheaper and you get more meat. It turned out equally tasty and just as tender. When I used the boneless ribs, it reminded me a lot of a pot roast's texture. Very good!

Short Ribs

3 pounds short ribs (Can use 2 1/2 lbs. boneless chuck country style ribs)
House Seasoning, recipe follows
2 tablespoons all-purpose flour
Oil
2 cloves garlic, chopped, plus 2 more cloves chopped
Water (I used 6 cups)
Beef Broth, plus more for roasting (I used 2 cubes beef bouillon added to the 6 cups of water)
Salt and freshly ground black pepper (Or use house seasoning to taste)
1 onion, sliced
White rice, for serving


Preheat oven to 350 degrees F.

Season ribs liberally, or to taste, with House Seasoning. Lightly dust with 2 tablespoons flour.

In a Dutch oven, place a small amount of oil and heat on medium to medium-high. Add the ribs and brown on each side. Add half water and half beef broth to cover ribs, along with 2 chopped garlic cloves.



Bring to a boil on high. Put sliced onion in bottom of a casserole dish and remove the ribs from the Dutch oven and place on top of the onions.



Add the remaining garlic, salt and pepper, and about 1 cup broth to the ribs. Roast ribs for 1 hour covered. Roast for another hour uncovered. Turn ribs occasionally while cooking to brown all sides and to brown onions. Serve over buttered white rice.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Combine all ingredients in a bowl.

Tip:
Instead of discarding the broth that ribs were cooked in over the stove, use it to make a gravy. Let it cool in fridge in a container, and then pour broth into a pot, trying to leave some of the house seasoning in container on the bottom if there's a lot there. If you pour all the seasonings from the bottom of the container into your pot, the gravy can be too salty. Mix in a couple tablespoons of cornstarch, and cook on medium-low until boilling and thickened and desired consistency. Makes a great flavorful gravy and you don't waste the broth. You can serve it with mashed potatoes or salisbury steaks. This makes a lot of gravy, so put some in the freezer for later.





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