ONIONY BRAISED SHORT RIBS 2 Tbsp. Bertolli Classico Olive Oil 3 lbs. beef chuck short ribs 1 envelope Lipton Recipe Secrets Onion Soup Mix 3 1/4 cups water 1/4 cup ketchup 2 Tbsp. firmly packed brown sugar 2 Tbsp. sherry (optional) 1/2 tsp. ground ginger 1 Tbsp. all-purpose flour 1/4 cup water 1/4 tsp. ground black pepper
In 6-quart Dutch oven or saucepot, heat Olive Oil over medium-high heat and brown short ribs in two batches. Return ribs to Dutch oven. Stir in Lipton Recipe Secrets Onion Soup Mix combined with 3 1/4 cups water, ketchup, sugar, sherry and ginger. Bring to a boil. Reduce heat to low and simmer covered 2 hours or until ribs are tender. Remove ribs to serving platter and keep warm. In Dutch oven, add flour combined with 1/4 cup water and pepper. Bring to a boil over high heat. Boil, stirring occasionally, 2 minutes or until thickened. Pour sauce over ribs. Serve, if desired, with crusty bread. SLOW COOKER METHOD: Omit Olive Oil. In slow cooker, arrange short ribs. Combine 2-1/2 cups water with Lipton Recipe Secrets Onion Soup Mix, ketchup, brown sugar, sherry and ginger; pour over ribs. Cook covered on LOW 8 to 10 hours or HIGH 4 to 6 hours. Remove ribs to serving platter. Blend 1/4 cup water with flour and black pepper and stir into juices in slow cooker. Cook covered on HIGH 15 minutes or until thickened. Pour over ribs. Serve as above. Servings: 4 Source: Lipton _______________________________________________ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
