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Ingredients: 1 salt 3 Teaspoon(s) paprika 2 Teaspoon(s) onion powder 2 Teaspoon(s) garlic powder 1 Teaspoon(s) white pepper 1 black pepper 1 Teaspoon(s) ground cumin 4 about 8 ribs, beef short ribs, cut into individual ribs, trimmed of fat 4 Tablespoon(s) vegetable oil 6 Tablespoon(s) flour,divided 3 Cup(s) onions,chopped 2 Cup(s) green bell peppers, chopped 1 Cup(s) celery,chopped 3 Cup(s) beef stock Directions: Preheat the oven to 250. Combine the seasoning mix ingredients (salt through cumin)thoroughly in a small bowl. Makes cup plus 1 teaspoon. Sprinkle the ribs all over with 1 tablespoon plus 1 teaspoon of the seasoning mix, and rub it in well with your hands. Heat a 12-inch skillet, preferably cast iron, over high heat until very hot, about 6 minutes. Place the seasoned ribs in the skillet and brown, turning once or twice, about 4 minutes. Pour the oil between the ribs into the middle of the skillet and cook the ribs 3 minutes more. Remove the ribs with tongs and set aside. Whisk cup of the flour into the oil and cook, whisking and scraping the bottom of the skillet clean, until this roux just starts to brown, about 1 minute. Whisk in the remaining 2 tablespoons flour and cook, whisking and scraping, until the roux is the color of light milk chocolate. Stir in the onions, bell peppers, celery, and 2 tablespoons of the seasoning mix. Cook, whisking constantly and scraping the bottom of the skillet, until the vegetables are browned and the roux is thick, about 4 to 5 minutes. Stir in 2 cups of the stock, scrape the bottom of the skillet clean, and bring the sauce to a rolling boil. Whisk in the remaining seasoning mix and the remaining 1 cup stock, scrape the bottom of the skillet and bring back to a boil, whisking occasionally. Whisk again and remove from the heat. Place the ribs bone side down in a baking pan approximately 15 x 11 inches. Pour the sauce over the ribs, cover tightly with foil, and bake until the meat is very tender and almost falling off the bones, about 2 to 3 hours. Remove the pan from the oven and let cool a few minutes. Pour the sauce and juices into a container and skim off the excess fat. There should be about 4 cups sauce after skimming off the fat. Serve about 1 cup sauce plus 2 ribs per person.
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Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and pars Beef and bean enchiladas 1. Slice beef into strips. 2. Spray a nonstick skillet with cooking spray and heat on medium-high; stir-fry beef until browned, about 3-5 minutes. 3. Remove to plate and reserve. In same skillet, mix tomato sauce, salsa, re-fried beans and chili powder. 4 Beef 'n rigatoni stew To make pitting easier, stew prunes for 5 minutes in 2 cups of water. Drain and cool. Pit and set aside. Shake beef cubes in a bag with flour and salt, a few at a time, until cubes are well coated. Brown beef in hot oil in deep 4-quart kettle. Add onion, Slow cooked or crock beef Slow Cooked Beef is a great dish for "Pot Luck Dinners". We take it to office luncheons and family gatherings and it always gets rave reviews. Trim any excess fat from beef. In Slow Cooker or Crock Pot: Place beef in crock (if beef is to