Hearty Beef Short Ribs
|Olive oil/Vegetable oil||1 Tablespoon|
|Beef chuck short ribs||4 Pound, cut into 2-inch pieces|
|Diced fennel/Diced celery||2 Cup (32 tbs)|
|Carrots||3 Medium, diced|
|Finely chopped garlic||1 Tablespoon|
|Canned whole peeled tomatoes||28 Ounce, undrained and chopped (1 Can)|
|Onion soup mix/Beefy onion soup mix||1 1⁄4 Ounce (1 Envelope, Lipton Recipe Secrets)|
|Water||1 Cup (16 tbs)|
|Parmesan polenta||1 Cup (16 tbs)|
Preheat oven to 350°F.
In 6-quart Dutch oven or heavy-duty saucepan, heat oil over medium-high heat and brown short ribs in two batches.
Remove and keep warm; reserve 1 tablespoon drippings.
To reserved drippings, add fennel, carrots and garlic and cook over medium heat, stirring frequently, 2 minutes.
Stir in tomatoes and onion soup mix blended with water.
Return short ribs to Dutch oven; bring to a boil over high heat.
Cover with ovenproof lid or aluminum foil, or turn into baking pan and bake covered 2 hours or until ribs are tender.
Skim fat, if necessary.