Thick gravy and tender ribs
The Mixed Stew likes this balsamic-vinegar based version of
German Braised Short Ribs. Here’s the recipe:
What you will need:
1 large stew pot w/ lid
1 wooden spoon
1 large yellow onion, chopped small
1 cup mushrooms, sliced
3 garlic cloves, sliced thin
3 tablespoons olive oil
1 large serving plate
1 ½ cup all-purpose flour
½ cup water
1 ½ - 2 lbs short ribs, flanken-style cut
1 -2 teaspoons dried red pepper flakes
1 tablespoon, mustard powder
4 tablespoons Worcestershire sauce
1/3 cup balsamic vinegar
2 tablespoons granulated sugar
1 (14 oz.) can tomatoes, diced
1 (12 oz.) can chicken broth
½ tablespoon coarse salt
Cooking & Directions:
Combine pepper flakes, flour, and mustard powder on serving
plate. Blend well. Season short ribs with salt on both sides then
drench in flour mixture. Set ribs aside. Heat pan on medium-high
heat. Add olive oil, onion, and garlic. Stir well. Sautee ingredients
until onion turn translucent. Place short ribs in pan and brown on both
sides. Then pour in tomatoes, balsamic vinegar, Worcestershire
sauce, and chicken broth in pan. Cover with lid. Lower heat to
medium. Let ingredients braise for 40 minutes. Occasionally stir and flip
ribs. After 40 minutes, dilute sugar in water. Mix well then add to
pan’s ingredients. Throw in sliced mushrooms, too. Return pan’s lid
and let ingredients simmer for another 20 minutes. Serve once ribs have
reached desired tenderness.
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