0 Ratings
Recipe courtesy of Atlantic Beef Products
- 4 Servings +
2 tbsp (30 mL) olive or vegetable oil, divided (approx)
2.50 lb (1.3 kg) thick-cut Beef Bone-in Chuck Short Ribs (about 4)
0.50 tsp (2 mL) EACH salt and fresh ground pepper (approx)
0.25 cup (60 mL) all-purpose flour
2 cloves garlic, minced
1 large onion, cut lengthwise into eighths
1 cup (250 mL) beef broth
1 can (28 oz/796 mL) diced tomatoes
2 tbsp (30 mL) EACH Worcestershire sauce and balsamic vinegar
1 tsp (5 mL) dried thyme (or 4 to 5 sprigs fresh thyme)
1 bay leaf
2 carrots, cut into 1-inch (2.5 cm) chunks
8 oz (250 g) mini potatoes, scrubbed and quartered
Chopped fresh parsley
Pat beef dry with paper towels; season all over with salt and pepper. Heat half of oil over medium-high heat in large Dutch oven or enamelled cast-iron roaster. Brown beef in batches, adding more oil as needed, for about 10 minutes, until browned all over. Transfer beef to plate.
Add remaining oil to pot, if necessary. Cook garlic and onion, stirring, for about 3 to 4 minutes until onions are golden. Add flour and cook, stirring, for 1 minute. Gradually stir broth and bring to boil, scraping up any browned bits from bottom of pot. Add beef and any accumulated juices, tomatoes (with juice) Worcestershire, vinegar, thyme and bay leaf; return to a simmer.
Cover and bake in preheated 325°F oven for 1½ hours. Stir in carrots and potatoes; cover and cook for 30 to 40 minutes or until meat is fork-tender and vegetables are tender. Discard bay leaf and skim fat from sauce. Season with salt and pepper to taste. Serve garnished with parsley.
Simmer beef in the oven rather than on the stove-top for a constant simmer with less chance of scorching.
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