G. Garvin's Short Ribs

TOTAL TIME: 3 hr 45 min
Prep: 30 min
Inactive Prep: --
Cook: 3 hr 15 min
 
YIELD: 6 to 8 servings
LEVEL: Easy

ingredients

  • 2 pounds boneless short ribs
  • 2 teaspoons kosher salt
  • 2 teaspoons seasoned salt
  • 1/2 teaspoon pepper
  • 2 cups all-purpose flour
  • 3 tablespoons olive oil
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 cup diced onions
  • One 16-ounce can diced tomatoes, drained
  • 2 cups chicken stock
  • 2 cups beef stock
  • 1 cup red wine
  • 2 tablespoons Worcestershire sauce
  • 1/4 teaspoon garlic salt
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Directions

Preheat the oven to 300 degrees F. Sprinkle both sides of the short ribs with the kosher salt, seasoned salt and pepper. Pat the ribs to make sure the seasoning sticks. Place the flour in a large shallow bowl and dredge each short rib in the flour to coat, shaking off any excess.

Heat the oil in a large saute pan over medium-high heat. Sear the short ribs in the hot pan until golden brown, 2 to 3 minutes per side. Place the short ribs in a large roasting pan and set aside.

Add the carrots, celery, onions and tomatoes to the drippings in the saute pan and cook over high heat for 2 minutes. Pour the vegetable mixture over the short ribs in the roasting pan. Add the chicken stock, beef stock, red wine, Worcestershire sauce, garlic salt and 2 cups of water. Tightly cover the roasting pan with foil and cook in the oven until the short ribs are very tender, 2 to 3 hours.

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  • on November 30, 2014

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    Love this recipe, it's a family favorite! Yes, there is a lot of liquid in it, but it doesn't matter, it adds to the savory flavor of the meat. This is a stick-to-your-ribs meal, it's super easy & is always a go to dinner. This recipe is pinned to my home screen. Thanks G. Garvin!

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  • on June 24, 2014

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    There is a definite problem with the liquid amounts and other things! This calls for 2 pounds of beef and I have 3.5 pounds of beef. Followed the amounts of veggies. Way too much salt called for (I am a saltaholic) but adjusted to my taste. Browned the beef, veggies, and placed in a roasting pan. Covered with the amount of liquid in the recipe,and it is swimming in liquid! Forget the "foil" on the pan, and even the lid! I have it in the oven right now and hope it won't be "boiled beef" after the 2-3 hours! My understanding of "Braised" means liquid about half way up the meat. Go figure!!!! This is a messed up recipe, and hope it is not right?

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