Short Ribs
This delicious preparation creates the most succulent end result with meat truly falling off the bone into the most wonderful and savory pan juices. Serve with mashed potatoes, rice or polenta to absorb the delicious gravy.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Servings 4 people
Ingredients
- 2-3 lbs. Kosher short ribs
- 4+ tbsp. all-purpose flour
- 1-2 tbsp. oil
- 1 tsp. Kosher salt
- 1/2 tsp. pepper
- 1 bay leaf
- 1 clove garlic chopped
- 1 sweet onion cut in rings
- 1 cup beef stock
- 1 cup water
Instructions
-
Mix salt, pepper and flour together and mix well. Pat the meat dry and coat with the flour mixture. Set aside. Heat oil in a large Dutch oven. Add the onions and garlic and saute. Remove and set aside.
-
In the same pot, brown the meat on all sides. When completely brown add the onions and garlic back to the pot. Add the water, beef stock and the bay leaf. Cover and cook on a medium to low heat for 2 1/2 - 3 hours. Check often. If more liquid is needed you can add more stock or water.
-
Remove from heat and transfer the meat to a serving platter and let rest for about 10 minutes. Remove the bay leaf and discard. Skim off the fat from the pan. Serve the gravy on the side.