Braised Short Ribs with Onion Gravy and Nutty Bacon Cheeseball

Braised Short Ribs with Onion Gravy

3 pounds lean beef short ribs

1/4 cup flour
1 teaspoon salt
1/8 teaspoon pepper
2 tablespoons vegetable oil
1 cup chopped onion
1 cup beef broth

Onion Gravy
1 large onion, sliced
3 tablespoons flour
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 teaspoon thyme

Combine flour, salt, and pepper. Roll short ribs in seasoned flour. Brown slowly on all sides in hot oil. Pour off fat. Add onions and cook until browned. Add beef broth. Simmer, covered, 1 1/2 to 2 hours or until short ribs are fork-tender, adding more beef broth if necessary. Remove meat to a heated platter and keep warm while preparing gravy.

Onion Gravy: Skim fat from stock in which short ribs cooked, reserving 1/4 cup. Add water to stock to make 2 cups.

Saut

Beaten Biscuits Recipe

This is an easy method as opposed to the old Southern method of beating and beating and beating for a long period of time.

• 2 cups unbleached white flour
• 1 teaspoon salt
• 4 tablespoons lard or vegetable shortening, chilled
• 4 tablespoons butter, chilled
• 1/4 cup milk
• 1/4 cup ice water

Mix flour with salt, Cut lard and butter into small pieces and work into flour as if making pastry. Mix milk and ice water together. Pour mixture into the flour mixture and beat until mixture forms a ball. Continue to "beat" the dough 2 minutes in a food processor or 5 minutes with a mixer.

Roll out dough 1/8-inch thick on a lightly floured surface and cut out circles with a 1 1/2 inch biscuit cutter or the lip of a small glass. Place the rounds on ungreased cookie sheets, prick on top with fork tines, and bake at 350 degrees F until they just begin to brown on the edges

Nutty Bacon Cheeseball

• 1 (8 ounces) package cream cheese, softened 
• 1/2 cup milk 
• 2 cups shredded sharp Cheddar cheese 
• 2 cups shredded Monterey jack cheese 
• 1/4 cup crumbled blue cheese 
• 1/4 cup finely minced green onions (white part only) 
• 1 (2 ounces) jar diced pimiento, drained 
• 10 slices bacon, cooked, drained, finely crumbled, and divided 
• 1/4 cup finely chopped pecans, divided 
• Salt and black pepper to taste 
• 1/4 cup minced parsley 
• 1 tablespoon poppy seeds

Beat cream cheese and milk on low speed in a large bowl with an electric mixer until blended. Add cheeses. Blend on medium speed until well combined. Add green onions, pimiento, half of the bacon, and half of the pecans. Blend on medium speed until well mixed. Add salt and pepper to taste. Transfer half of the mixture to a large piece of plastic wrap. Form into ball; wrap tightly. Repeat with the remaining mixture. Refrigerate until chilled, at least 2 hours.

Combine remaining bacon and pecans with parsley and poppy seeds in a pie plate or large dinner plate. Remove plastic wrap from each ball; roll each in bacon mixture until well coated. Wrap each ball tightly in plastic wrap and refrigerate until ready to use, up to 24 hours.