This recipe graciously stolen from the Real Food Forager.
2 – 3 lbs short ribs
1 large onion, peeled and sliced
3 – 4 stalks celery, sliced
20 or so baby carrots
4 cloves garlic, pressed
1 bay leaf
handful of peppercorns (15 or so)
1 cup beef stock
1 cup water
salt to taste
1. On top of the stove, heat the dutch oven to medium, melt some tallow or lard (we used bacon grease) and gently brown all side of the short ribs – you may have to do this in sections until all the meat is browned.
2. Hold the meat aside in a large bowl.
3. There should be plenty of fat in the pan — add all the vegetables except the garlic and saute until somewhat soft.
4. At the end, for a minute or two, add the garlic and let it warm up.
5. Add the meat back in on top of the vegetables.
6. Add the beef stock, the water and the bay leaf and the salt. Add whatever other herbs you like, too.
7. Cover the dutch oven and put inside the stove at 325 degrees F for 3 — 4 hours.
For the gravy…
1. Remove all the meat from the dutch oven.
2. Using an immersion blender, blend the vegetables with the liquid gravy to create a nice, thick starch-free gravy! Reserve as many vegetables as you want, or blend them all, depending on how thick you like your gravy.
3. Add salt to taste.
This is the kind of meal that is perfect for a cold autumn day. On those days, you need something that “sticks to your bones.” These ribs are the perfect meal for that – filling, wholesome, and delicious! Creating the gravy by blending the vegetables is innovative and tasty!
Total Time: 3 hours 45 minutes
Prep – 45 minutes (both before and after cooking)
Cook – 3 hours
Yield: 6 servings