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BROWSE

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BRAISED SHORT RIBS

Active Time : 20 minutes
Total Time : 2 1/2-3 hours
Serves : 4 servings
INGREDIENTS
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 pounds bone-in or boneless beef short ribs
  • 1/4 cup pure vegetable oil
  • 1/2 cup diced onion
  • 1/2 cup diced carrots
  • 1/2 cup diced celery
  • 1 tablespoon minced garlic
  • 1 tablespoon tomato paste
  • 1 bay leaf
  • 3 cups reduced sodium beef broth
DIRECTIONS

In medium bowl, combine flour, salt and pepper. Dredge short ribs in flour; set aside. Reserve 2 tablespoons flour.

In large stock pot or Dutch oven with cover, heat oil over medium heat. Add ribs and slowly brown on all sides (about 6-8 minutes). Remove from pan.

Add onions, carrots, celery, garlic, tomato paste and bay leaf. Sauté until vegetables are softened (about 5 minutes). Stir in reserved 2 tablespoons flour; cook 1 minute.

Add beef stock and short ribs. Bring to a boil; cover and reduce heat to simmer. Simmer 2–2½ hours or until ribs are fork tender and falling off the bone.