Short Ribs (Skillet)
Recipe: #14043
August 28, 2014
Categories: Ribs - Beef, Short Ribs, Sunday Dinner, No Eggs, Non-Dairy, Fresh Tomatoes, Beef Dinner, more
"I made this recipe recently and really enjoyed it. I imagine it would work good using a pot roast instead of short ribs"
Ingredients
Nutritional
- Serving Size: 1 (459.5 g)
- Calories 799.8
- Total Fat - 57.1 g
- Saturated Fat - 22.6 g
- Cholesterol - 195.4 mg
- Sodium - 319 mg
- Total Carbohydrate - 9 g
- Dietary Fiber - 1.7 g
- Sugars - 3.2 g
- Protein - 58.1 g
- Calcium - 49.7 mg
- Iron - 6.5 mg
- Vitamin C - 6.5 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Season the ribs with salt pepper.
Step 2
Heat the oil in a large skillet or Dutch oven over medium-high heat. Add the ribs in 2 batches and cook until they're well browned on all sides. Remove the ribs from the skillet.
Step 3
Add the celery, carrot, onion, tomatoes and garlic to the skillet and cook until the vegetables are tender. Stir in the broth, wine, vinegar, rosemary, bay leaf and ribs and heat to a boil. Cover the skillet. Reduce the heat to low and cook for 1 hour 15 minutes or until the ribs are fork-tender. Remove the ribs from the skillet. Cover and keep warm.
Step 4
In a small cup, whisk the flour and water until the mixture is smooth. Increase the heat to medium (make sure the broth is at a light boil). Stir the flour mixture in the skillet. Cook and stir until the mixture thickens. Discard the bay leaf. Season with salt and pepper.
Step 5
Serve the sauce with the ribs.
Tips
No special items needed.