Recipe by firstname.lastname@example.org
Beef short ribs braised in a big red until tender and juicy. I use chicken stock in this recipe because beef stock provided an overly heavy flavor that I didn't get when I made this with chicken stock.
Top Review by MamaConnerty
I made this for the first time the other day... I followed the recipe except for the following changes: - I used beef broth instead of chicken stock (don't know why you would use chicken stock with beef?) - I put in 4 whole cloves of clove - I did it in the slow cooker... just followed all the directions and poured everything into the slow cooker for 4-6 hours on low Yuuuuummmyy!! The right savoury flavour, not sweet but really very good, my husband said "You could serve this in a restaurant!!" I'd serve it with mashed potatoes next time and blend the sauce and veggies up to make gravy. Thanks for a great recipe!! Michelle
- 4 boneless beef short ribs
- 1⁄4 cup flour
- 2 tablespoons canola oil
- 1 large onion
- 1 celery rib
- 1 large carrot
- 3 garlic cloves
- 1 cup wine
- 1 -2 cup chicken stock
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt and pepper
Directions See How It's Made
- Preheat oven to 350°F.
- Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
- Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef.
- Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery.
- Reduce heat to medium and add garlic. Sauté till vegetables start to brown.
- Add wine and reduce by half.
- Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
- Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart.
- Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
- Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).