Thursday, October 13, 2011

Short Ribs

These little ribs are a little costly but have a lot of meat on them.  Very flavorful!


Ingredients:
  • 8 (thick cut) bone-in beef short ribs
  • salt and pepper to taste
  • 1 teaspoon garlic powder
  • 1 teaspoon lemon pepper
  • 1 teaspoon dried thyme
  • 3 garlic cloves, sliced
  • 1 yellow onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, peeled and diced
  • 1 cup red wine
  • 1 can beef broth
  • 1 cup water
  • 2 bay leaves
  • flour for dredging
  • 2 tablespoons roasted garlic olive oil
Directions:
  1. Preheat oven to 350 degrees F.
  2. Season ribs on each side
  3. Dredge ribs in flour
  4. Add olive oil to a cast iron Dutch oven or a large pot
  5. Brown ribs on each side and remove from the pot
  6. Add vegetables and sauté for about 5 minutes
  7. Return short ribs to pot; add thyme red wine, water, and broth
  8. Cook over medium heat on the top of the stove for 5 minutes
  9. Cover and place in the over for about 3 hours or until tender
  10. Serve over egg noodles or rice
  11. Pour sauce over noodles, if desired
Twist: Just this!

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