All Recipes Featured on
"The Twin Pike's Report" by
Martha Sue Smith each Monday-Friday at 11:15 a.m
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                      SHORT RIBS
     (from my Farm Journal's Country Cookbook)

"For rich flavor, brown ribs slowly and deeply before adding water."

4 pounds short ribs (2 x 2 x 4" pieces)
1 Tbles salt
¼ tsp pepper
1 small bay leaf
4 cups water
6 carrots, peeled and cut in 1 ½ " pieces
2 cups small onions, peeled

Brown meat on all sides in own fat; pour off excess. Add salt, pepper, and bay leaf; cover with water. Simmer, covered, until tender, about 1 ½ to 2 ½ hours.
Add carrots and onions the last 20 minutes. Remove ribs and vegetables to warm platter. Discard bay leaf.
Measure broth; for every 2 cups stir in 2 Tbles flour mixed to a smooth paste with ¼ cup cold water. Cook, stirring, until thick. Serve separately in bowl or pour over meat and vegetables. Makes 6 to 8 servings.
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