No oven is needed for this beef short rib recipe. Instead, your stovetop does double duty, first in searing flour-dredged ribs, then in simmering them with vegetables and herbs in a savory mixture of wine and stock. This dish is great served over mashed potatoes.
Ingredients
- 4 pounds beef short ribs
- salt and pepper to taste
- 1 cup all-purpose flour
- 0.5 cups olive oil
- 2 cups chopped onions
- 1 cup chopped celery
- 1 cup chopped carrots
- 2 tablespoons minced garlic
- 1 tablespoon dried thyme
- 3 large bay leaves
- 1 cup red wine
- 8 cups beef stock
- 0.25 cups chopped fresh parsley
Instructions
-
1
Gather the ingredients.
-
2
Season ribs with salt and pepper, then dredge in flour.
-
3
Heat oil in a large pot over medium-high heat. Sear ribs in hot oil in small batches, adding oil as needed, 2 to 3 minutes per batch. Transfer to a plate.
-
4
Add onions to the pot and sauté for 2 minutes. Add celery and carrots; sauté for 1 minute.
-
5
Season with salt and pepper, then stir in garlic, thyme, and bay leaves. Cook until fragrant, about 1 minute.
-
6
Pour wine into the pot and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add stock and bring to a boil.
-
7
Reduce the heat to low and add ribs.
-
8
Simmer until meat pulls away easily from the bone and sauce has thickened, about 2 hours.
-
9
Discard bay leaves. Stir in parsley and serve.
Nutrition Facts
Per serving
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