Smothered Beef Short Ribs

This beef short ribs recipe skips the oven in favor of the stovetop. Flour-dredged ribs are seared, then simmered with veggies and herbs in a savory stock.

• Preparation Time: 20 mins
• Cooking Time: 2 hr 30 mins
• Total Time: 2 hr 50 mins
• Calories: 1505 Calories

Ingredients

• 1 cup all-purpose flour
• salt and pepper to taste
• 1 cup chopped celery
• 2 tablespoons minced garlic
• 2 cups chopped onions
• 1 tablespoon dried thyme
• 1 cup chopped carrots
• 1 cup red wine
• 8 cups beef stock
• 4 pounds beef short ribs
• 3 large bay leaves
• 0.25 cup chopped fresh parsley
• 0.5 cup olive oil

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 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. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Step 5

Discard bay leaves. Stir in parsley and serve.