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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I put ranges on some of the ingredients because I don't really measure, just use my judgement based on the amount of meat you are using. Use more or less tomatoes and broth, also, depending on the amount of ribs you are cooking. I have used bone in short rib meat before and it works really well, too. Ingredients:
3 lbs boneless beef short ribs, cut into individual ribs |
1 -2 onion, diced |
2 -4 garlic cloves, diced |
3 -4 cups carrots, sliced |
2 (14 1/2 ounce) cans stewed tomatoes |
2 (10 1/2 ounce) cans campbell's beef broth |
all-purpose flour |
salt |
pepper |
garlic powder |
cooking oil |
Directions:
1. Preheat oven to 300 degrees.
2. Season ribs with salt, pepper and garlic powder. Dredge lightly in flour. In a heavy oven-proof pan, such as a cast iron dutch oven, heat oil over medium/high. Add ribs in batches and cook just until brown on all sides, but not until cooked through.
3. Remove ribs to plate or bowl as they get browned. Once all ribs are browned, turn off heat and return ribs to pan. Top with onions, carrots, garlic, tomatoes and then pour on broth.
4. Place in oven to complete cooking, anywhere from 45 minutes to 1 1/2 hour depending on the size of the meat. Leave in oven until done completely and very tender.
5. Serve over creamy mashed potatoes.
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