Short Ribs are not cheap; so I purchased two packs each containing four ribs. This will make my wonderful Sunday dinner, lunch for Monday and maybe Tuesday's dinner as well. After which I will have grown sick and tired of them and they will be placed in the freezer (gravy and all) for future vegetable beef soup making - yet another Savory Fall/Winter meal. I used my sister's wonder recipe below:
BRENDA ULTIMATE SHORT RIBS OF BEEF
2 TO 2 ½ Pound Chuck Roast
Or 8 to 10 Beef Short Ribs
Salt, Cracked Pepper and Granulated Garlic Powder to taste
1 envelop Lipton’s Beefy Onion Soup Mix
1 Large Onion, Sliced
Wash and season roast or short ribs with the seasonings listed to taste. Place a small amount of cooking oil in a skillet (just enough to cover the bottom of the skillet). Seer/Brown on all possible sides.
Transfer roast/ribs to a Dutch Oven; add all remaining ingredients except onion. Cover pot and place in a pre-heated oven for 1 ½ hours. DO NOT OPEN OVEN UNTIL TIME HAS ELASPED.
Open oven; add sliced onion and rotate pot 180 degrees. Continue to cook for 1 additional hour longer. Remove pot from oven. Liquid can be used to make brown gravy for the roast or short ribs.
I serve with fresh string beans, Rice or Mashed Potatoes and Jiffy Corn Bread.