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1. Hoppin' John Squares

2. Braised Beef Short Ribs

3. Sock-It-To-Me-Cake

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Favorite recipes from 49 of Florida's leading cookbooks, all in one book.

... (more)

Best of the Best from Nevada Cookbook: Selected Recipes from Nevada's Favorite Cookbooks

Authors: Gwen McKee, Barbara Moseley

Date: October 2004

ISBN: 1893062643

Publisher: Quail Ridge Press

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Servings: 6

• 5 pounds beef short ribs, cut into 1-rib pieces

• All-purpose flour, seasoned with salt and pepper

• 1/4 cup rendered bacon fat

• 4 cloves garlic, chopped

• 3 onions, chopped

• 6 carrots, sliced

• 1/2 teaspoon crumbled dried rosemary

• Salt and pepper to taste

• Mushrooms (optional)

• 1 cup red wine

• 3 cups beef broth

1. Preheat oven to 350 degrees F. Dredge ribs in flour, knocking off excess.




2. Heat bacon fat in a 6-quart Dutch oven over moderately high heat until hot but not smoking. Brown the short ribs. Transfer ribs to a large plate.




3. Pour off all but about 2 tablespoons bacon fat remaining in Dutch oven, and in it cook garlic, onions, carrots, and rosemary with salt and pepper to taste over moderate heat, stirring until browned lightly; add mushrooms, if desired. Cook mixture about 6 more minutes.




4. Deglaze the pot with red wine. Add beef broth to the vegetable mixture and bring to a boil, stirring.




5. Return ribs to the pot and cover. Cook (braise) in the oven until tender, about 2 hours.

Source: The Best of Down-Home Cooking

More From This Book:

1. Hoppin' John Squares

2. Braised Beef Short Ribs

3. Sock-It-To-Me-Cake

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