UNITS
SCALE
INGREDIENTS
- 2 lbs Short ribs, beef
- To taste Salt
- To taste Black pepper, freshly ground
- 2 tbsp Neutral oil
- 1 medium Yellow onion , sliced
- 1 tsp Thyme , dried
- To taste Salt
- To taste Black pepper, freshly ground
- 1 tbsp All-purpose flour
- 4 cups Stock , beef or vegetable
- 3 Bay leaves
METHOD
- Heat the oven to 175˚C / 350˚F. Pat the short ribs dry with paper towel. Season all over with salt and black pepper.
- In a large pot or Dutch oven, heat a thin layer of oil over medium-high heat. In batches, sear the short ribs until browned, adding more oil as needed. Transfer to a platter and set aside.
- Using the same pot, add onion, thyme, salt and black pepper (and more oil if the pot is dry). Cook, stirring occasionally, until the onions start to soften, about 3 minutes. Sprinkle with all-purposeflour and cook for about 1 minute more, while stirring.
- Add stock, bay leaves, and browned short ribs back to the pot. Let come to a simmer, cover, and place in the oven until tender, about 2 hours. Serve.
NOTES
- Serve with mashed potatoes if desired
- The amount of flour used depends on how thick you want the gravy
