The key to fall-off-the-bone tender meat is to cook it on the stovetop low and slow.
It’s also a one-pot meal to help you save time on dishes later.
When shopping for beef short ribs, look for bone-in ribs that are well marbled with fat.
Credit:Ian Bagwell
Choosing bone-in short ribs helps keep the meat moist while cooking.
This short rib recipe calls for 4 to 5 individual pieces of meat.
This is an ideal amount for about six servings.
Credit:BHG / Sonia Bozzo
We also recommend using low-sodium beef broth for this recipe.
As it cooks, the liquid evaporates and intensifies the salty flavor.
Choosing a low-sodium broth helps control the salt level.
Credit:BHG / Sonia Bozzo
Serve the finished braised short ribs with a fresh green salad and crusty bread to round out the meal.
Sprinkle with salt and pepper to taste.
In 6- to 8-quart Dutch oven, preheat the olive oil over medium heat.
Credit:BHG / Sonia Bozzo
Brown the beef in hot oil over medium heat on all sides.
Drain off the fat and discard.
Add sliced onions, beef broth, and dry red wine, if using.
Credit:BHG / Sonia Bozzo
Bring the mixture to boiling and reduce heat.
Simmer, covered, for 1 hour.
Add whole gold potatoes and return the mixture to boiling, Once boiling, reduce the heat.
Credit:BHG / Sonia Bozzo
Simmer, covered, for 45 minutes.
Add small, peeled carrots.
Cover and cook 30 minutes or until the meat and vegetables are tender.
Credit:BHG / Sonia Bozzo
Spoon the juices over the meat and vegetables twice during cooking.
Using a slotted spoon, transfer the meat and vegetables to a serving platter.
Skim the fat from the remaining juices in the pan.
Credit:BHG / Sonia Bozzo
If necessary, add water to the juices to equal 1 12 cups.
In screw-top jar, combine the 14 cup of water and all-purpose flour.
Cover and shake to completely combine.
Add the flour and water mix to the juices in pan.
Cook and stir over medium heat until thickened.
Once thickened, cook and stir 1 minute more.
Season the sauce with salt and pepper to taste.
Spoon the sauce over the meat and vegetables on the serving platter.
2,000 calories a day is used for general nutrition advice.
