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Chuck's Beef Short Ribs
Chuck's Beef Short Ribs

Chuck's Beef Short Ribs

2 Hr(s) 30 Min(s)
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1 serving
Original recipe yields 1 serving
3 lb beef short ribs, thin sliced
Salt, pepper, rosemary to taste
1 walla walla sweet onion, chopped
3 cloves garlic, minced
2 ribs celery, chopped
1 bay leaf
1 lb baby carrots
12 russet potatoes, peeled
2 cups water
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Let's Make It
1
Preheat oven to 375 degrees F. Layer thin sliced beef short ribs in a 13 x 9 baking dish. Sprinkle salt, pepper and rosemary over meat. Add chopped onion, minced garlic, and chopped celery over meat. Place bay leaf, carrots and potatoes around meat in baking dish, sprinkle spices on veggies. Add 2 cups water to pan.
2
Cover with foil for the first hour, and then remove foil so potatoes will roast golden brown the last hour. Remove and discard bay leaf.
3
Pour pan-drippings into a saucepan and add cornstarch or roux to thicken gravy add seasonings to taste. Meat should be fork tender, melt in your mouth!
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