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.
Preparation Details
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
Steps
- Gather the ingredients.
- 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 and add ribs.
- Simmer until meat pulls away easily from the bone and sauce has thickened, about 2 hours.
- Discard bay leaves. Stir in parsley and serve.
