Ingredients
Scale
- 4 – 5 pounds of bone-in beef short ribs, 3 lb. of boneless beef short ribs or one 3-lb. of beef chuck roast
- 2 tablespoons of olive oil or cooking oil
- 3 large white or red onions, sliced into ½ -inch rings
- 1 14 ounces can beef broth
- 1 cup of dry red wine or beef broth
- 2 pounds of small Yukon gold potatoes
- 1 pound small carrots, peeled
- ¼ cup of water
- 2 tablespoons of all-purpose flour
Instructions
- Trim the fat from the meat and season it with salt and pepper. Brown the meat in a 6- to 8-quart Dutch oven over medium heat in heated oil. Fat should be drained and discarded. Toss in the onions, then add the broth and wine.
- Let the mixture come to a boil, afterward turn off the heat. Cook for 1 hour, covered.
- Add whole potatoes to the mix. Return the cooking mixture to a boil, and then reduce the heat. Cook for 45 minutes, covered.
- Toss in the carrots. Cook covered for 30 minutes or until the meat and vegetables are cooked, making sure to spoon liquids over meat and vegetables twice during the cooking process.
- Place meat and veggies on a serving dish using a slotted spoon. Juices should be skimmed of any fat. Add water to the juices if necessary to make 1 1/2 cup. Fill the pan with juices. Pour the cup of water and flour into a screw-top jar. To combine, cover the jar and shake. Toss in the pan’s juices. Over medium heat, cook and stir until the sauce has thickened, then cook and stir for another minute. Using salt and pepper, season to taste. Over the meat and vegetables, drizzle the sauce.
Notes
This stovetop recipe for cooking beef short ribs produces really tasty results. The entire cooking time for the recipe is 2 hours and 45 minutes, with a prep time of 30 minutes and a cooking time of 2 hours and 15 minutes.
If you’re in search of more ideas for cooking beef short ribs, you may want to check out this video recipe.