- 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.
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