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.


Recipes · Main Dishes · Rib Recipes


Prep Time: 20 mins
Cook Time: 2 hrs 30 mins
Servings: 6
Total Time: 2 hrs 50 mins

Ingredients

Ingredients List

  • 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


Directions

  1. Season ribs with salt and pepper, then dredge in flour.

  2. 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.

  3. 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.

  4. 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.

  5. Discard bay leaves. Stir in parsley and serve.

Editor's Note:

Nutrition data for this recipe includes the full amount of breading ingredients, cooking liquid/sauce, and vegetables. The actual amount consumed will vary.


Nutrition Facts (per serving)

Nutrition Facts
1505 Calories
129g Fat
26g Carbs
51g Protein


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