Short ribs
What to do with all that extra dill after the pickles are done? Make ribs of course!
This is a recipe my Mom says is “to die for” and now that I can really smell them cooking in the house, I recognize them … it’s a classic Edna Stabler recipe, which means nothing fancy. Just good old-fashioned home cooking:
- short ribs (I got the new “nothing added” kind from PC)
- 2 Tbs oil
- 1 cup water
- 1 cup carrot, grated
- 1 onion, chopped
- 2 Tbs cider vinegar
- salt and pepper to taste
- 1 tsp dill seed (or a few bunches of fresh flowers)
- 2 Tbs flour (to make gravy)
Brown the ribs on all sides in the oil; pour off the fat. Put the ribs in a Dutch over (i.e. a heavy pot). Add water, vegetables, vinegar, salt and pepper; cover and simmer for 1½ hours. Add dill and cook another hour.
Skim off the fat from the mixture. Blend flour with some water and stir into the mixture to make gravy. Stir until it thickens. Serve with wide noodles or rice.
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