Recipe: Short Ribs and Gravy

SHORT RIBS AND GRAVY

4 pounds beef short ribs
1 can beef broth
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 bay leaf
1 cup sliced onion
4 celery tops
4 carrots, pared
1 cup diced turnips or rutabaga
2 tablespoons flour
1 cup undiluted evaporated milk
1 teaspoon original Worcestershire sauce

Preheat oven to 425 degrees F.

Place ribs, meat-side down, in 13x9x2-inch baking dish.

Bake, uncovered, preheated 425 degree F oven 45 minutes.

Drain off fat; add broth, salt, pepper, thyme, bay leaf, onion and celery tops.

Cover dish with foil, reduce oven temperature to 350 degrees F, and continue baking 1 hour and 15 minutes, or until meat is tender. Slice carrots lengthwise; add carrots and turnips for the last 30 minutes of baking time.

Remove meat and vegetables; keep warm. Discard celery tops and bay leaf.

Reserve 1 cup meat juice; slowly stir juice into flour. Add evaporated milk and Worcestershire sauce; cook over medium heat until thick stirring constantly.

Serve gravy with meat and vegetables.

Servings: 4
Source: Fast and Fabulous Main Courses