Brenda’s Short Ribs - Soon To Be Famous :)
5 boneless beef short ribs
3 – 4 garlic cloves, chopped
1 – 2 medium onions, thick slices
4 ounces sliced mushrooms
4 – 6 carrots, cleaned
8 – 12 small potatoes quartered or halved depending on the size
Salt and Pepper
Rice flour for dusting meat and thickening the broth
Beef Broth, about 10 ounces give or take depending upon the size of your pan.
Salt and pepper the short ribs and lightly dredge with rice flour. Using a heavy bottom pan heat pan and add about a tablespoon of duck fat to coat the bottom of the pan. Lightly brown the top and bottom of the short ribs. Add the garlic and onions to your pan until they start browning. Salt and pepper the meat and onions.
Add the balance of the vegetables and herbs. Pour in broth until the liquid is almost to the top of the meat. Let the broth heat up and just before boiling, turn down the temperature to low and cover for 3 hours.
If you would like to thicken the juice, add about a half a cup to a glass measuring cup, add one tablespoon of rice flour and mix until smooth. Add this to the pan and repeat this if you want it thicker.
Note: You can add/omit/substitute any of the vegetables. Enjoy!