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My Best Recipe . . . Braised Beef Ribs From the Land
of the Beefeater

February 16, 1989

"I received this recipe from a friend from England," Pauline Bierfeldt writes.

ENGLISH BRAISED BEEF SHORT RIBS

3 pounds beef short ribs

Mustard

Flour

2 tablespoons oil

1 (10-ounce) can cream of mushroom soup

1/2 cup water

1 teaspoon Worcestershire sauce

2 medium onions, chopped

1 teaspoon salt

1/4 teaspoon black pepper

Wipe ribs with damp paper towels. Spread mustard to taste on meaty sides of ribs. Roll in flour to coat lightly. Heat oil in large skillet or Dutch oven over medium heat. Cook until all sides are browned. Pour off drippings from skillet. Add mushroom soup, water, Worcestershire sauce, onions and salt and pepper to taste to meat.

Cover tightly and simmer gently until meat is tender, about 2 1/2 hours on top of stove or in 350-degree oven.

To make gravy, remove meat and spoon off fat from cooking liquid. Add enough water to measure 2 cups liquid. Return to pan and heat few minutes until thickened. If thin, mix small amount of flour with cold water and stir briskly into gravy. Cook and stir until thickened. Adjust salt and pepper to taste if needed. Makes 6 servings.

--PAULINE BIERFELDT

Hemet

The Times pays $10 for readers' recipes published. Send an unusual and unpublished recipe to My Best Recipe, Food Section, The Times, Times Mirror Square, Los Angeles 90053. Write how you got the recipe, how you use it, and include name, telephone number and address. Recipes become the property of the Times and will not be returned. Allow three weeks for payment after publication.

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