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1
Trim excess fat from ribs; heat fat in Dutch oven.
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2
roll ribs in flour.
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3
Brown in warm fat, spoon off fat.
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4
Season.
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5
Add in water.
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6
Cover; simmer top of range or possibly in slow oven (325 degrees) till tender, about 2 hrs.
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7
(Add in more water if needed.)
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8
Lift meat to hot platter; keep warm; make onion gravy.
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9
Makes 6 servings.
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10
ONION GRAVY: Skim fat from short rib stock, reserving 3 Tbsp.. Measure stock and add in warm water to make 2 c.; set aside.
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11
Put reserved fat in skillet.
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12
Add in sliced onions and cook till tender but not brown.
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13
Remove from heat.
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14
Push onions to one side; blend flour into fat.
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15
Slowly stir in meat stock.
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16
Return to heat; cook and stir till gravy is bubbling all over.
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17
Add in Worcestershire sauce and kitchen bouquet.
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18
Season to taste with salt and pepper.
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19
Cook slowly about 5 min more, stirring now and then.
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20
Serve over short ribs.
