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Ingredients

  • 5 lbs Beef Short Ribs
  • 1 cup Flour
  • 1 tbsp Salt
  • 1 tsp Pepper
  • 1 tbsp Garlic, (granulated)
  • ½ cup Olive Oil
  • 2 ea Onions, (1 inch dice)
  • 2 ea large Carrots, (1/2 inch slice)
  • 4.5 oz Tomato Paste
  • 2 ea Celery Stalks, (1 inch dice)
  • 1 lb Mushrooms, (1/4rd)
  • 4 cups Red Wine
  • 3 ea McCormick Brown Gravy, (prepared)
  • 1 /2 tbsp Rosemary, (chopped)
  • 1 ½ tbsp Thyme, (dry)
  • 2 tsp Salt
  • 1 tsp Pepper
  • 1 cup Marinara

DIRECTIONS

  1. Mix the cup of flour with 1 tbsp salt, 1 tsp pepper and 1 tbsp granulated garlic
  2. Coat the short ribs with the flour and brown them on high heat in the oil on the stove for 2-3 minutes on each side or until a golden brown
  3. Remove the beef, add the vegetables and cook for another 2-3 minutes, add the wine and gravy to the pan with 2 tsp salt, 1 tsp pepper as well as the thyme and rosemary
  4. Reduce the heat to low, cover the pan and cook for 3 ½-4 hours
  5. Once the ribs are fall off the bone tender, cut them up, add them back to the sauce with the marinara sauce and simmer on low until a thick consistency
  6. Serve over pasta or rice

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