You’ll Need
I used about 12 short ribs
Bacon grease
1 med onion
1/2 med red, yellow, green pepper
1 stalk celery
5 cups beef broth
2 cups water
1 sprig thyme/rosemary
5 cloves garlic
Cajun seasoning
Salt Pepper
Flour
Red wine
Carrots (chopped)
Potatoes (halved or quartered)
Frozen peas
Directions
1.Lightly season short ribs with salt and pepper then dredge in flour
2.In a large heavy pot, heat bacon grease to med-high
3.Cook short ribs in hot oil until brown on all sides, remove from pot, and set aside
4.Add cut veggies to the pot and cook for a few minutes (2 minutes ) then join in 3 heaping tablespoons of flour. Stir constantly until the flour turns a dark brown color.
(if you want add a splash of red wine here) cooke another minute or two
5.Add the beef broth and water beating the bottom of the pot to scrape up all of that yummy flavor. Add thyme, rosemary and the short ribs to the pot then season to your liking with any spices you choose. I used a cajun seasoning blend.
Stir and cover over medium heat for 2 to 2/12 hours.
The liquid will cook down to at least half its volume
6.Remove the cover and add the potatoes, carrots, and frozen peas. Cover and cook for another 30 minutes.
Enjoy with or without cooked rice.
We enjoyed ours with some hot sweet ho cakes