Ingredients
- 3 pounds beef short ribs
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- 1 1/2 teaspoon sweet paprika
- 3 tablespoons oil (chicken fat)
- 2 large onions, thinly sliced
- 4 cups beef broth
- 8 carrots, peeled and cut into large chunks
- 5 potatoes, peeled and quartered (cooking potatoes)
- 1 cup prunes, pitted
- 1 cup dry red wine
- 1/2 cup honey
How to Make
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Step 1: Season the meat with the salt, pepper and paprika-let stand for one hour.
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Step 2: Heat 2 Tb chicken fat in a heavy skillet over medium-high heat - brown the short ribs on all sides, in batches. Transfer the short ribs to an oven proof dutch oven or deep baking dish.
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Step 3: Add the remaining chicken fat and the onions to the skillet - saute over medium until the onions are softened - add to the dutch oven or baking dish-pour beef broth over- cover the pot tightly and bake in a 325F oven for 1 hour.
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Step 4: After the hour, add the rest of the ingredients to the pot-cover and bake for another 3 hour- uncover and bake for and additional 1 hour - the sauce should reduce but if needed, add more beef broth.
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Step 5: Add more salt and pepper , if needed, before serving.
We hope you enjoy this recipe!
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