Beef Short Ribs with Vegetables
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INGREDIENTS ½ pound bacon, coarsely chopped
4 pounds beef short ribs, cut in serving-size portions
1/3 cup unsifted all-purpose flour
2 large onions, chopped
1 can (about 14-ounces) beef broth
1 cup water
1 bay leaf
½ teaspoon dried rosemary leaves
1 teaspoon salt
¼ teaspoon pepper
1 pound potatoes, pared and quartered
4 large carrots, cut in 1-1/2 inch pieces
1 small head (1 pound) green cabbage, cut in 1-inch wedges
1/3 cup tomato paste
¼ cup chopped parsleyIn 5-quart saucepan, over medium heat, cook bacon until crisp. With slotted spoon, remove bacon to plate. Drain off all but 3 tablespoons drippings. Coat short ribs with flour. In drippings, brown ribs, several pieces at a time, on all sides. Remove to bowl as they brown.
Add onion to drippings; sauté 3 minutes. Return bacon and ribs to pan. Add broth, water, bay leaf, rosemary, salt and pepper. Bring to boiling. Reduce heat; simmer, covered, 45 minutes. Add potatoes and carrots; cook 15 minutes. Place cabbage on top; cook 10 minutes, or until vegetables are tender.
Remove and discard bay leaf. With slotted spoon, remove meat and vegetables to serving platter.
Skim fat from cooking liquid. Add tomato paste and parsley. Simmer, stirring constantly, 3 minutes, or until gravy thickens slightly. Return ribs and vegetables to pan; cook until heated through.
Makes 6 servings