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
- beef short ribs: 4 pound
- salt and pepper: (to taste)
- all-purpose flour: 1 cup
- olive oil: 0.5 cup
- onions: 2 cups (chopped)
- celery: 1 cup (chopped)
- carrots: 1 cup (chopped)
- garlic: 2 Tbsp (minced)
- thyme: 1 Tbsp (dried)
- bay leaves: 3 piece
- red wine: 1 cup
- beef stock: 8 cups
- fresh parsley: 0.25 cup (chopped)
Metric Conversion
Stages of cooking
-
Season ribs with salt and pepper, then dredge in flour.
-
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.
-
Add onions to the pot and sauté for 2 minutes. Add celery and carrots; sauté for 1 minute. Season with salt and pepper, then stir in garlic, thyme, and bay leaves. Cook until fragrant, about 1 minute.
-
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. Reduce the heat to low; add ribs and simmer until meat pulls away easily from the bone and sauce has thickened, about 2 hours.
-
Discard bay leaves. Stir in parsley and serve.
