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Country Short Ribs

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  • 3 1/2 to 4 pounds beef short ribs
  • 1 (10 1/2-ounce) can condensed beef broth
  • 1/2 cup dry red wine (or use extra broth)
  • 1 teaspoon Worcestershire sauce
  • 1/4 teaspoon dried marjoram leaves
  • 1/4 teaspoon garlic powder
  • 1/8 teaspoon pepper
  • 3 tablespoons cold water
  • 2 tablespoons all-purpose flour

Start by preheating your oven to 325 F. Get out a large baking dish and put the short ribs in it. Whisk the broth, wine, Worcestershire sauce, marjoram, garlic powder and pepper together and pour it over ribs. Cover it with foil and bake it for 2 to 2 1/2 hours or until ribs are tender.

Put the ribs on platter and cover loosely to keep warm. Stir the water and flour together well (avoid lumps). In medium saucepan over medium-high heat, bring pan drippings to a boil. Skim off fat. Gradually add flour mixture, stirring constantly until mixture thickens and boils. Serve gravy with ribs.

Freezer Cooking

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