Smothered Beef Short Ribs
Serves: 5
Clair Leannon
1 January 1970
Based on User reviews:
60
Spice
51
Sweetness
56
Sourness
40
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
1 cup
Olive Oil1810 g
Beef Short Rib1
Salt1 cup
All-Purpose Flour2 cups
Onion (chopped)1 cup
Celery (chopped)1 cup
Carrot (chopped)2 tbsps
Garlic (minced)1 tbsp
Dried Thyme1 cup
Red Wine8 cups
Beef Stock1 cup
Parsley (chopped fresh)Directions:
1
Heat the oil in a large pot over medium high heat
2
Season the ribs with salt and pepper to taste and dredge them in flour
3
Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat
4
This should take 2 to 3 minutes per batch
5
Set ribs aside
6
In the same pot, add the onions and saute for 2 minutes
7
Add the celery and carrots and saute for 1 more minute
8
Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute
9
Deglaze the pot with the red wine, scraping up all the bits on the bottom
10
Add the stock, bring to a boil, reduce heat to low and simmer
11
Add the ribs and continue to simmer for 2 hours, until the sauce thickens
12
Stir in the parsley and serve