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2lb beef short ribs
large clove garlic, cut in half
1/4 cup flour
1 tsp salt
1/4 tsp pepper
1 tsp paprika
1/4 cup cooking oil
19-oz can tomatoes
1 cup hot water
1 large carrot, peeled and diced
1 medium onion, sliced
1 tsp salt
1/4 tsp pepper
1 small bay leaf |
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Method :
Heat oven to
325F (160C). Cut short ribs into pieces and trim off all excess fat. Rub
all over with cut sides of garlic. Combine flour, 1 tsp salt, 1/4 tsp
pepper and paprika in flat dish and roll meat pieces in mixture. Heat
oil in Dutch oven or other heavy saucepan that can go in the oven. Add
ribs and brown well on all sides. Lift out pieces as they brown.
Drain all
except 2tbsp of the fat from the pan. Sprinkle in any flour that was
left from coating the pieces of meat and let bubble, stirring
constantly. Remove from heat and add tomatoes and hot water all at once,
stirring to blend. Return to heat and bring to boil, stirring
constantly. Add carrot, onion, 1 tsp salt, 1/4 tsp pepper, bay leaf and
short ribs. Cover tightly, put in oven and cook until tender, 120-150
minutes.
Serves 4
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