Ingredients

The following ingredients have 4 Servings
  • 4 Lbs Beef Short Ribs
  • 1/2 Cup Flour
  • 1 Teaspoon Kosher Salt
  • 1/2 Teaspoon Pepper
  • 2 Teaspoons Olive Oil
  • 3 Tablespoons Butter (divided)
  • 1 Tablespoon Flour
  • 1/3 Cup Onion (minced)
  • 2 Carrots (peeled and minced)
  • 2 Stalks Celery (minced)
  • 6 Cloves of Garlic (minced)
  • 1/2 Cup Balsamic Vinegar
  • 1 Tablespoons Worcestershire Sauce
  • 1 Tablespoon Liquid Smoke
  • 2 Cups Beef Broth
  • 2 Sprigs Fresh Rosemary
  • 4 Sprigs Fresh Thyme
  • 2 Bay Leaves
  • Mashed Potatoes for Serving

Instruction

  • Heat the oven to 350 (see note)
  • Place the flour, salt and pepper in a pie dish or pan.
  • Coat each rib on all sides with the flour and set aside.
  • Heat a dutch oven or oven safe pot over medium high heat with a few drizzles of olive oil. Add 3-4 ribs at a time, browning on each side and remove to a plate.
  • Wipe out any black flour if there is any, leaving any browned bits in the pan.
  • Turn the heat to medium and add the olive oil and butter.
  • Quickly add the onions, carrots, celery and garlic, stirring to combine.
  • Cook for 5-6 minutes or until the veggies are tender.
  •  Add the remaining flour and stir for 30 seconds.
  • Add the vinegar, Worcestershire sauce, liquid smoke, and beef broth. Bring to a simmer.
  • Add the herbs and bay leaves and place the short ribs back in the pot.
  • Place the lid on the pot and cook for 2 1/2-3 hours in the oven, or until the meat is falling off of the bones and the liquid has reduced down.
  • Remove the bay leaves and herbs and serve hot over mashed potatoes.