Short Ribs Jardiniere Recipe
Ingredients
| Regular | 1/3 Cup (16 tbs) | |
| Salt | 2 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 2 lb. lean short ribs, cut into individual servings | ||
| Shortening | 2 Tablespoon | |
| Hot water | 1/2 Cup (16 tbs) | |
| Horseradish | 2 Teaspoon | |
| Carrots | 6 Small | |
| Onions | 4 Medium | |
| 2 stalks celery, cut into 2" lengths | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Mix flour, 2 tsp salt, and 1/2 tsp pepper; coat meat with flour mixture.
In large heavy skillet or Dutch oven, brown meat well in hot shortening.
Drain off excess fat.
Add the water and horseradish.
Cover tightly and simmer slowly about 2 hr., or until meat is tender.
Add more water, if necessary.
Add vegetables and season lightly with salt and pepper.
Cover; cook 30 to 40 min longer, or until vegetables are tender.
In large heavy skillet or Dutch oven, brown meat well in hot shortening.
Drain off excess fat.
Add the water and horseradish.
Cover tightly and simmer slowly about 2 hr., or until meat is tender.
Add more water, if necessary.
Add vegetables and season lightly with salt and pepper.
Cover; cook 30 to 40 min longer, or until vegetables are tender.
Chef
