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Hearty Beef Short Ribs

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Ingredients
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Method: 
Baked
Ingredient: 
Beef
Interest: 
Everyday

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