Beef Short Ribs

  • Level: Easy
  • Total: 3 hr
  • Active: 30 min
  • Yield: 4 servings
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3 pounds beef short ribs

2 teaspoons Himalayan salt 

1 teaspoon white pepper

1 cup all-purpose flour 

2 tablespoons grapeseed oil 

1 1/2 cups beef stock 

1/2 cup chopped carrots 

1/2 cup chopped celery 

1/2 cup chopped green bell pepper 


  1. Sprinkle the short ribs with the Himalayan salt and white pepper, and coat evenly with flour. Heat the grapeseed oil in a large stockpot or Dutch oven over high. Add the short ribs and sear until browned on both sides, 2 minutes per side. Add the beef stock, carrots, celery and green pepper. Turn the heat to low, cover, and cook until the meat is falling off the bone, 2 1/2 hours.

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