SHORT RIBS w/Baby CARROTS & ONIONS - an inexpensive beef entree

Table of Content: BEEF

2 to 3 lbs. boneless beef short ribs, removed extra fat

Salt

Freshly ground black pepper

1 T. extra virgin olive oil

½ cup apple cider vinegar

¼ cup molasses syrup

½ cup Dijon-style mustard

4 t. Worcestershire sauce

1 large onion, chopped

1 clove garlic, minced

2 T. chopped parsley

1 (12-oz.) package baby carrots

Baked potatoes or cooked rice, if desired

 

 

 

 

 

 

 

Salt and pepper the ribs on all surfaces.  Ribs may need to be cooked in batches to avoid crowding them during cooking.

Heat the olive oil on high to the shimmering stage in a Dutch oven or an iron skillet that has a lid.  Carefully place several ribs into the hot oil; then

reduce heat to medium-high.  Cook until browned and crusty on the outside of all surfaces; then remove ribs to a side plate, if another cooking is

needed.

When all ribs are browned, remove the skillet from the heat and discard all but a few drops of the drippings; then return the ribs to the skillet

and set aside.

In a small bowl, blend together the vinegar, molasses, mustard, and Worcestershire sauce; mix well.  Pour the mixture over the ribs in the skillet; then

add the onions, garlic, and parsley.   Bring to a boil; then reduce the heat to simmer, stir, and cover.

Cook, covered, for 2 hours stirring occasionally. Add the carrots, stir, and cover.  Cook for 1 minute longer.

Split the baked potatoes twice and fill the centers with the ribs and the gravy, or spoon over rice.

 

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