Monday, March 7, 2011

Short Ribs

This is one of three dinners that I used with these short ribs. For this dish, they are tasty over rice or egg noodles.

3 lbs short ribs
Few Tbsp of flour
Garlic Parsley seasoning
Red wine
Beef broth
2 cloves garlic, chopped
1 small onion, chopped
2 celery ribs, chopped
2-3 carrots, chopped

Preheat oven to 350 degrees.

Season ribs with salt, pepper and garlic parsley seasoning. Coat in flour.

In a large pan, which you are able to transfer to the oven, heat oil over med-high heat. Add ribs and brown on all sides. Add half wine and half beef broth to cover about half way up the ribs. Bring to a boil then turn off heat. Add garlic, onion, celery and carrots. Cover with lid or aluminum foil and roast for 2 1/2 hours.

Serve ribs with rice and steamed asparagus.

1 comment:

  1. Made these - very good. And working on trying all of your leftover recipes too! :-)