Stashcook: Meal Planner & Recipe Keeper

Beef Short Ribs Recipe

Stashcook

This is a yummy dish with tender beef that falls off the bone. We cook beef ribs with veggies, herbs, and a tasty sauce. It's a warm meal for dinner with family. You can have it with bread or rice.

Ingredients

4 pounds beef short ribs, cut into serving sized pieces

1 tablespoon all-purpose flour

1 tablespoon olive oil

1 cup celery, coarsely chopped

1 large carrot, peeled and coarsely chopped

1 large onion, coarsely chopped

2 medium Italian plum tomatoes, chopped

3 cloves garlic, minced

1 cup beef broth

1/2 cup dry red wine

2 tablespoons balsamic vinegar

1 tablespoon fresh rosemary leaves, chopped (or 1 teaspoon dried rosemary, crushed)

1 bay leaf

1/4 cup water

Salt and black pepper to taste

Method

1

Preheat oven to 375°F (190°C).

2

Season the beef short ribs with salt and black pepper.

3

Heat the olive oil in a 12-inch skillet over medium-high heat.

4

Brown the ribs on all sides in batches, then transfer them to a roasting pan.

5

In the same skillet, add the celery, carrot, onion, tomatoes, and garlic. Cook until the vegetables are tender.

6

Stir in the beef broth, red wine, balsamic vinegar, rosemary, and bay leaf. Bring to a boil.

7

Spoon the vegetables over the ribs in the roasting pan, reserving the sauce in the skillet.

8

Cover the roasting pan with foil and bake for 1 1/2 hours or until the ribs are fork-tender.

9

Remove the ribs to a serving platter and spoon the vegetables over the ribs.

10

In a small bowl, mix the flour and water until smooth.

11

Stir the flour mixture into the skillet with the reserved sauce.

12

Cook and stir over medium heat until the mixture boils and thickens.

13

Discard the bay leaf.

14

Serve the sauce over the ribs and vegetables.

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