Ingredients
3 pounds beef short ribs1-1/2 teaspoons butter1-1/2 teaspoons canola oil1 large onion, thinly sliced1 cup water1-1/4 teaspoons salt1 teaspoon sugar1/4 teaspoon coarsely ground pepper2 bay leaves1 teaspoon whole allspice1 tablespoon all-purpose flour1/4 cup water
Preparation
In a Dutch oven, brown ribs in butter and oil for about 3 minutes on each side; drain. Remove and keep warm. In the same pan, cook and stir the onion for 2 minutes. Add water, salt, sugar and pepper, stirring to loosen browned bits from pan.
Place bay leaves and allspice on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Place in pan. Return ribs to pan. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 1-3/4 hours or until meat is tender.
Remove ribs and keep warm. Discard spice bag. Skim fat from pan drippings. Combine flour and cold water until smooth; gradually stir into drippings. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with ribs.
