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Photo: William Dickey; Styling: Buffy Hargett Photo by: Photo: William Dickey; Styling: Buffy Hargett

Braised Short Ribs

Southern Living FEBRUARY 1998

  • Yield: 8 servings

Ingredients

  • 1/4 cup all-purpose flour
  • 1 tablespoon salt, divided
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon ground red pepper
  • 4 1/2 pounds beef short ribs
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 1 carrot, diced
  • 2 celery ribs, diced
  • 2 garlic cloves, minced
  • 1 (28-ounce) can crushed tomatoes
  • 1 cup water
  • 2 tablespoons tomato paste
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • 1/2 teaspoon dried crushed red pepper
  • Garnishes: lemon slices, celery leaves

Preparation

Combine flour, 2 teaspoons salt, and ground peppers; dredge ribs in flour mixture, and set aside.

Brown half of ribs in hot oil over medium-high heat in a large skillet. Remove ribs, reserving drippings in skillet. Repeat procedure with remaining ribs.

Add remaining 1 teaspoon salt, diced onion, and next 3 ingredients to skillet; sauté 10 minutes or until tender. Stir in crushed tomatoes and next 6 ingredients. Add ribs, cover, and simmer 1 hour and 30 minutes or until ribs are tender. Skim fat from mixture, and garnish, if desired.

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Braised Short Ribs recipe

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