Short Ribs




6 lb. English-style beef short ribs

3 tablespoons olive oil

Kosher salt and ground black pepper

All-purpose flour

2 diced carrots

1 medium diced onion

1 small-diced fennel bulb

1 teaspoon dried thyme

1 tablespoon. finely chopped garlic

2 teaspoons paprika

2 teaspoons ground coriander

1teaspoon minced anchovies

2 cups dry red wine

26-28 oz canned crushed tomatoes

2 cup lower-salt beef broth



Position a rack in the center of the oven and heat the oven to 325°F. In an 8-quart Dutch oven, heat 2 tablespoons. of the oil over medium heat.

Place 1 cup flour,  2 teas[oons salt, and 1 teaspoon pepper in a large ziplock plastic bag. Add the ribs and shake the bag until the ribs are coated.

Add half of the ribs to the pot (or as many as will fit without overlap), and cook, turning with tongs, until nicely browned on all sides, 3 to 4 minutes per side. Transfer the ribs to a platter and repeat with the remaining ribs. Pour off all but a thin layer of fat from the pan.

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