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Short Ribs Of Beef Parisienne

Short Ribs Of Beef Parisienne comes together with Vegetable Oil, Salt, Beef Short Ribs, Pepper Black, and Onion Sliced. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 2 tbsp
• 2 tsp
• 4 lb
• 1/2 tsp
• 3 cup
• 1/4 cup
• 1/8 tsp
• 1 cup

Method (preview)

1. 1

   Set a large skillet over medium-high heat.

2. 2

   When it is sizzling hot, sprinkle it with 2 teaspoons salt, and at once add the meat pieces.

3. 3

   Brown well on all sides.

4. 4

   Season the meat with pepper, and turn into a bowl.

5. 5

   Add the oil to the skillet and saute the onion for 2 or 3 minutes; then turn into the slow-cooker.

6. 6

   Swirl the water in the still hot skillet and scrape up the pan juices.

7. 7

   Turn into the slow-cooker with the meat.

8. 8

   Cover and cook on Low for 8 to 10 hours, or until the meat is very tender.

9. 9

   BEFORE SERVING: In meduim skillet, over medium-high heat, saute the mushroom slices in 1 or 2 tablespoons of fat skimmed from the cooking liquid; stir constantly.

10. 10

    Add 1/8 teaspoon salt.

11. 11

    Arrange the short ribs on a heated serving platter and turn the cooking liquid into the mushroom skillet.

12. 12

    Simmer, scraping up the pan juices, until the sauce is as thick as heavy cream.

13. 13

    Remove skillet from the heat.

14. 14

    Stir in the sour cream; return to the heat just long enough to thoroughly warm the sauce.

15. 15

    Then pour over the meat and sprinkle with chervil or parsley.

16. 16

    Jacqueline Heriteau, THE BEST OF ELECTRIC CROCKERY COOKING, Grossett &

17. 17

    Dunlop, 1976, p. 148.