SHORT RIB STEW

By carvalhohm

Ingredients

• 4 pounds short ribs, cut into 2” pieces through the bone
• 1/3 cup flour
• 1/4 cup oil
• 1 tsp. seasoned salt
• 1 large onion, diced small
• 2 stalks celery, diced small
• 2 cloves garlic, minced
• 1 14oz. can Italian stewed tomatoes
• 1 8oz. can tomato sauce
• 22 oz. water, use the cans to measure
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. pepper
• 4 carrots, chunked into bite size pieces
• 4 red potatoes, chunked into bite size pieces

Preparation

Step 1

Mix the flour with the seasoned salt (I used Johnny’s but any brand will do). Toss meat in the flour mixture and coat each piece well.

Heat a heavy bottom pot over med high heat and add ¼ cup of oil and brown short ribs on all sides. Then set aside. Repeat until all the short ribs are browned. If there is any leftover flour, don’t toss it out. Add it in the next step.

Pour off all but 2 Tbsp. of oil from the pot and lower the heat leaving behind the browned bits that have settled to the bottom. Stir in the onions and celery and let cook for about 3 minutes. Add the garlic and cook until the onions are soft. Add any four that is left in the bowl from the meat, if any, to the onions and let cook for another couple of minutes. The flour on the meat and the extra will thicken the gravy.

Add the tomato sauce, tomatoes, water, sugar, salt, pepper and short ribs back to the pot. Stir to mix and bring to a boil. Lower heat to and cover.

Cooking for 1 hour or until meat is tender but not falling off the bone. Uncover and bring heat up to med and add carrots and cook for 5 minutes add potatoes and cook for another 10 minutes or until carrots and potatoes are tender.


Skim fat off the top if needed.