dinner 9/8

I have three short ribs in the freezer that I was unsure of what to do with. I bought them a month ago at the grocery store. They are 1 and a half pounds and marked down to 97 cents!!! I'm sure it was a typo and a mistake on the store's part. But luck went into my freezer!!

Anyway, I don't eat to much beef, but my husband and kids love it. I figure this would be an easy meal to make and place into the crock pot to simmer for a good portion of tomorrow. I was going to sear the beef in some olive oil, saute the carrot, onion, celery, garlic, and I was going to add some chopped mushroom that is lurking. I don't have any red wine, but I do have beef bouillon. 

Original recipe makes 6 servingsChange Servings

Makes  servingsUSMetricAdjust Recipe(Help)

Ingredients list now reflects the new serving size.

• 1/4 cup olive oil
• 2 pounds beef short ribs
• salt and pepper to taste
• 1/2 cup all-purpose flour
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup chopped carrots

• 1 tablespoon minced garlic
• 1-1/2 bay leaves
• 1-1/2 teaspoons dried thyme
• 1/2 cup red wine
• 4 cups beef stock
• 2 tablespoons chopped fresh parsley

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Directions

NOTE: Recipe directions are for the original serving size of 6.

1. Heat the oil in a large pot over medium high heat. Season the ribs with salt and pepper to taste and dredge them in flour. Fry the ribs in the oil in small batches, adding oil as needed, to sear the meat. This should take 2 to 3 minutes per batch. Set ribs aside.
2. In the same pot, add the onions and saute for 2 minutes. Add the celery and carrots and saute for 1 more minute. Season with salt and pepper to taste, and then stir in the garlic, bay leaves and thyme and cook for 1 more minute.
3. Deglaze the pot with the red wine, scraping up all the bits on the bottom. Add the stock, bring to a boil, reduce heat to low and simmer. Add the ribs and continue to simmer for 2 hours, until the sauce thickens. Stir in the parsley and serve.