Braised Short Ribs
Yield
6 servingsPrep
?Cook
2 hrsReady
?Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | pounds |
beef, short ribs
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | large |
onions
chopped |
|
| 1 | large |
carrots
sliced |
|
| 2 | each |
celery stalks
chopped |
|
| 8 | ounces |
tomato sauce
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2.7 | kg |
beef, short ribs
|
|
| 1 | x |
vegetable oil
|
*
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | large |
onions
chopped |
|
| 1 | large |
carrots
sliced |
|
| 2 | each |
celery stalks
chopped |
|
| 231.2 | ml/g |
tomato sauce
|
|
Directions
Brown ribs in small amount of oil in Dutch oven.
Sprinkle with salt, pepper and small amount of flour and continue to cook until browned on all sides.
Add onion, carrot, celery and tomato sauce.
Pour boiling water over ribs to cover.
Cover and cook until tender, 1½ to 2 hours.
