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Smothered Beef Short Ribs

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

  1. Gather the ingredients.
  2. Season ribs with salt and pepper, then dredge in flour.
  3. 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.
  4. Add onions to the pot and sauté for 2 minutes. Add celery and carrots; sauté for 1 minute.
  5. Season with salt and pepper, then stir in garlic, thyme, and bay leaves. Cook until fragrant, about 1 minute.
  6. 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.
  7. Reduce the heat to low and add ribs.
  8. Simmer until meat pulls away easily from the bone and sauce has thickened, about 2 hours.
  9. Discard bay leaves. Stir in parsley and serve.

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