By Ree Davis
Short Ribs
11 steps
Prep:20minCook:2h 30min
These short ribs can be cooked in a cast-iron Dutch oven or a clay baker. You can't lose, both provide moisture and tenderizers; the results are superb. If you are in the market for a clay baker, definitely purchased one with a glazed bottom for easy clean-up. One of the bakers that I have, and still use regularly, was purchased in the 90s; it still produces the same outstanding, mouth-watering results.
These little ribs are a little costly but have a lot of meat on them and are very flavorful!
Updated at: Thu, 17 Aug 2023 03:07:09 GMT
Nutrition balance score
Unbalanced
Glycemic Index
36
Low
Glycemic Load
5
Low
Nutrition per serving
Calories1342.4 kcal (67%)
Total Fat116.6 g (167%)
Carbs12.9 g (5%)
Sugars3.4 g (4%)
Protein45.7 g (91%)
Sodium860.7 mg (43%)
Fiber2.1 g (7%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
8beef short ribs
thick cut, bone-in
salt
to taste
pepper
to taste
1 teaspoongarlic powder
1 teaspoonlemon pepper
1 teaspoondried thyme
3garlic cloves
sliced
1yellow onion
chopped
2 tablespoonspoblano pepper
chopped, optional
2ribs celery
chopped
2carrots
peeled and diced
1 cupred wine
1 canbeef broth
1 cupwater
2bay leaves
flour
for dredging
2 tablespoonsroasted garlic olive oil
Instructions
Step 1
Preheat the oven to 350 degrees F.
Step 2
Season ribs on each side
Step 3
Dredge ribs in flour
Step 4
Add olive oil to a cast-iron Dutch oven, a clay baker, or a large pot
Step 5
Brown ribs on each side and remove them from the pot
Step 6
Add vegetables and sauté for about 5 minutes
Step 7
Return short ribs to pot; add thyme red wine, water, and broth
Step 8
Cook over medium heat on the top of the stove for 5 minutes
Step 9
Cover and place in the oven for about 3 hours or until tender
Step 10
Serve over egg noodles or rice
Step 11
Pour sauce over noodles, if desired
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