Old fashioned stewed short ribs just like Mama used to make! Surrounded with carrots and potatoes and baked to perfection! Tender and juicy, chuck full of flavor.
6
servingsIngredients
4 lbs. beef short ribs
1 teaspoon salt
¼ teaspoon pepper
1/8 teaspoon smoked paprika
2 Tablespoons shortening (or bacon grease)
3 Tablespoons flour
2 cup beef broth
2 onions, chopped
1 clove garlic
4 potatoes, peeled and cut in half
4 carrots, peeled and cut in 2” chunks
3 celery tops (ribs with the leaves attached, each approx 4 inches long)
1 bay leaf
Preheat oven to 325 degrees. Brown ribs in shortening. Remove from pan. Add flour to drippings and make a “roux”. Add beef broth, salt, pepper, onions and garlic and simmer a few minutes until slightly thickened. Line a 9×13”pan with heavy duty foil. Place ribs, potatoes, carrots and celery tops in pan. Pour the “gravy” over all. Add the bay leaf. Cover tightly with aluminum foil, making a “pouch”. Bake at 325 degrees for 3 hours.
Directions
- Preheat oven to 325 degrees.
- Brown ribs in shortening or bacon grease and remove from pan.
- Add flour to drippings and make a “roux”, cooking until starting to brown.
- Add beef broth, salt, pepper,paprika, onions and garlic and simmer a few minutes until slightly thickened.
- Line a 9×13”pan with heavy duty foil, using enough foil to form a “pouch” over the meat and veggies.
- Place ribs, potatoes, carrots and celery tops in pan.
- Pour the “gravy” over all.
- Add the bay leaf.
- Cover tightly with aluminum foil, making a “pouch”.
- Bake at 325 degrees for 3 hours.
- 10. Remove from oven, carefully open foil pouch, remove and discard bay leaf and serve.
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