Ingredients
- 4 pounds beef short ribs (choose small ribs)
- Salt
- Pepper
- Olive oil
- 2 celery stalks, coarsely chopped
- 1 large carrot, peeled and coarsely chopped
- 1 large yellow onion, chopped
- 3 medium plum tomatoes, chopped
- 3 to 4 cloves garlic, minced
- 1 cup beef broth
- 1/2 cup dry red wine
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped fresh rosemary leaves (or 1 teaspoon dried rosemary leaves, crushed)
- 2 large bay leaf
- 2 tablespoons all-purpose flour
- 1/4 cup water
How to Make
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Step 1: Season the ribs with salt pepper.
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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.
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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.
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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.
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Step 5: Serve the sauce with the ribs.
We hope you enjoy this recipe!
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