Derby's Braised Beef Short RibsFeatured by Derby Wine Estates in the Pinot Noir Wine Club.
A hearty recipe for Braised Beef Short Ribs that will certainly be a crowd pleaser. Serve with a robust Red Blend such as the Derby 2011 "Fifteen 10 Red" and you'll have the perfect meal!Yield: 2 - 4
Prep Time: 10 Minutes
Cook Time: 120 Minutes
• 1/2 cup all-purpose flour for coating
• 2 tsp salt
• 1 pinch ground black pepper
• 4 lbs beef short ribs
• 2 tbsp vegetable oil
• 1 cup water
• 1 cup stewed tomatoes
• 1 clove garlic, minced
• 6 potatoes, peeled and cubed
• 3 onions, chopped
• 6 carrots, chopped
• 1 1/2 tbsp all-purpose flour
• 4 tbsp water
In a bowl, combine the 1/2 cup flour, salt, and ground black pepper. Roll the short ribs in the seasoned flour.
In a large pot, heat the oil and brown the ribs well on all sides. Pour in 1 cup boiling water, tomatoes, and garlic. Reduce heat to low, cover, and simmer for 1 1/2 hours, adding more water if necessary.
Place the potatoes, onions, and carrots in the pot. Continue to simmer for another 30 minutes to 1 hour, or until all vegetables are tender. Remove the meat and vegetables to a serving platter.
In a separate small bowl, dissolve 1 1/2 tablespoons flour and 2 tablespoons water for every one cup liquid remaining in the pot. Add this to the pot and stir well until thickened. Pour over meat and vegetables.
Recipe provided by Derby Wine Estates.