Ingredients
6
6 servings
- •4 pounds beef short ribs
- •salt and pepper to taste
- •1 cup all-purpose flour
- •0.5 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
- •0.25 cup chopped fresh parsley
Instructions
- 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; add ribs and simmer until meat pulls away easily from the bone and sauce has thickened, about 2 hours.
- Discard bay leaves. Stir in parsley and serve.
Nutritional Facts
Per 6 servings
- Calories: 1505
- Carbohydrate: 26g
- Fat: 129g
- Fiber: 3g
- Protein: 51g
- Sugar: 4g
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