Prep Time::20 mins
Cook Time:: 2 hrs 30 mins
Total Time:: 2 hrs 50 mins
Servings::6
Ingredients
4 pounds beef short ribs
salt and pepper to taste
1 cup all-purpose flour
½ cup 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
¼ cup chopped fresh parsley
Directions
Gather the ingredients.
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Season ribs with salt and pepper, then dredge in flour.
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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.
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Add onions to the pot and sauté for 2 minutes. Add celery and carrots; sauté for 1 minute.
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Season with salt and pepper, then stir in garlic, thyme, and bay leaves. Cook until fragrant, about 1 minute.
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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.
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Reduce the heat to low and add ribs.
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Simmer until meat pulls away easily from the bone and sauce has thickened, about 2 hours.
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Discard bay leaves. Stir in parsley and serve.
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Editor's Note:
Nutrition data for this recipe includes the full amount of breading ingredients, cooking liquid/sauce, and vegetables. The actual amount consumed will vary.