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Ingredients
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 3 1/2 to 4 lbs. beef short ribs
- 2 tablespoons olive oil
- 2 carrots, peeled and cut into 1-1/2 inch chunks
- 1 celery stalk, cut into 1-inch chunks
- 1 onion, peeled and cut into 1-inch chunks
- 1 bay leaf
- 1 teaspoon chopped garlic
- 1 can condensed beef broth
- 1 cup water
Details
Cooking time 120mins
Preparation
Step 1
In a shallow dish, combine flour, salt and pepper; mix well, then evenly coat short ribs with mixture.
In a soup pot over high heat; heat oil; cook short ribs 8 to 10 minutes, turning to brown on all sides.
Drain oil from pot. Add remaining ingredients to ribs; stir to blend well.
Cover and cook 1-1/2 hours, or until ribs are fork-tenet and meat is falling of the bones.
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