Beef short ribs are slowly braised in beef stock and red wine for a rich, warming main dish.
Preparation Time
25 mins
Cooking Time
2 hr
Total Time
2 hr 25 mins
Calories
964 Calories
Recipe Instructions
Step 1
Season the beef with the salt and black pepper. Coat the beef with half the flour.
Step 2
Heat the oil in an 8-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until well browned on all sides. Remove the beef from the saucepot.
Step 3
Add the onions and tomato paste to the saucepot and cook for 5 minutes, stirring occasionally. Stir in the carrots, celery, chopped garlic and rosemary and cook for 3 minutes. Stir in the stock, wine and remaining flour and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 hour 30 minutes or until the beef is fork-tender.
Ingredients
⅔ cup all-purpose flour
2 tablespoons olive oil
1 cup dry red wine
2 tablespoons tomato paste
4 cloves garlic, chopped
Salt and ground black pepper
1 tablespoon chopped fresh rosemary leaves
5 pounds beef short ribs, cut into serving-sized pieces
2 large onions, cut in half and sliced
3 large carrots, peeled and cut into 2-inch pieces
