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EASY BEEF SHORT RIBS

Prep Time:
15 Min

Original Recipe Yields 4 servings

Ingredients

• 1 pound beef short ribs
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 tablespoons all-purpose flour
• 1 tablespoon olive oil
• 1 tablespoon butter
• 1 onion, sliced
• 1 clove garlic
• 1 1/2 cup beef stock
• 1 cup beef stock

Directions

1. Season the short ribs with salt and pepper, then dredge in flour until coated. Shake off the excess flour.
2. Heat the olive oil and butter in a large skillet or Dutch oven over medium-high heat. Cook the ribs until browned on each side, about 5 minutes per side. Remove from the skillet and set aside. Add the onion and garlic to the skillet; cook and stir until onion is tender, about 5 minutes. Return the ribs to the skillet and pour in 1 ½ cups beef stock. Stir, scraping the bottom of the pan, until all of the browned bits have mixed in with the liquid. Pour in the beef stock, cover and simmer over low heat until very tender, about 2 hours.

FOOTNOTE

• If your ribs are very fatty, (which most tend to be) you can let the sauce cool and skim the fat off of the top before serving.

EASY CUBE STEAK

Prep Time:
5 Min

Original Recipe Yields 4 cube steaks

Ingredients

• 4 (4 ounce) cube steaks
• salt and pepper to taste
• 1/4 cup all-purpose flour
• 1/3 cup vegetable oil
• 1 teaspoon beef bouillon granules

Directions

1. Season the cube steaks on both sides with salt and pepper. Pour the flour onto a shallow plate and press the steaks into the flour; shake off the excess flour. Heat the oil in a large skillet with lid over medium-high heat. Place the steaks into the hot oil, and cook until golden brown on both sides, about 3 minutes per side.
2. Pour water into the skillet to almost cover the steaks. Stir the beef bouillon and salt to taste into the water. Bring to a boil; reduce heat to medium-low, cover, and simmer until very tender, about 2 hours.
3. Make gravy with liquid in skillet, by adding milk, flour, salt and pepper