link to ClassBrain Home  Link to Teaching Tools  Link to Reading Room  link to ClassBrain Home  Link to Parents and Teachers Monthly Grb Bag  Link to My Brain  Link to School Matters  Link to Money  Link to Teaching Tools
 link to parent teacher  link to pre k - kindergarten  link to state reports  link to games  link to corporate information
 plug-in page link  link to ask classbrain

Last Updated: May 29th, 2012 - 03:07:02 

Casseroles & Stews  


Short Rib Stew
By Cynthia Kirkeby
Apr 21, 2008, 15:40



This cozy short rib stew is sure to warm you through and through on a cold winter day. The secret ingredient is paprika. Preparation and cooking takes about 5 hours.

Servings = 8

Short Rib Stew Ingredients

  • Beef short ribs
  • 4 strips of bacon
  • 1 medium chopped onion
  • 2 lbs of russet potatoes
  • 1 can of whole peeled tomatoes (14.5 oz)
  • 2 Tbsp of minced garlic
  • 1 bottle of beer (12oz)
  • 1/2 cup of flour
  • 2-4 tsp of paprika
  • 1-1/2 tsp of salt
  • 1 tsp of fresh ground pepper

Short Rib Stew Directions

  1. Preheat the oven to 300 degrees.
  2. Combine flour, paprika, salt, and pepper in a ziplock plastic bag. In batches put a couple of the ribs in at a time and shake to coat.
  3. In a heavy pan cook the bacon until crispy. Remove and set aside. Pour off all but 1 tsp of the fat.
  4. Cook the short ribs in bacon grease until brown on all sides. Set aside with the bacon.
  5. Cook the garlic and onions until soft.
  6. Place all ingredients into a slow cooker and cook on low for 4-5 hours until the meat on the ribs pulls away easily from the bone and the potatoes are fork tender. Serve while hot.





© Copyright 2008 by Classbrain.com

Top of Page

 

Google

Search ClassBrain
Search WWW

DICTIONARY