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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1/4 cup all-purpose flour |
1 tablespoon salt, divided |
1/2 teaspoon ground black pepper |
1/4 teaspoon ground red pepper |
4 1/2 pounds beef short ribs |
1 tablespoon olive oil |
1 onion, diced |
1 carrot, diced |
2 celery ribs, diced |
2 garlic cloves, minced |
1 (28-ounce) can crushed tomatoes |
1 cup water |
2 tablespoons tomato paste |
2 tablespoons lemon juice |
1 teaspoon dried oregano |
1 bay leaf |
1/2 teaspoon dried crushed red pepper |
garnishes: lemon slices, celery leaves |
Directions:
1. Combine flour, 2 teaspoons salt, and ground peppers; dredge ribs in flour mixture, and set aside.
2. Brown half of ribs in hot oil over medium-high heat in a large skillet. Remove ribs, reserving drippings in skillet. Repeat procedure with remaining ribs.
3. Add remaining 1 teaspoon salt, diced onion, and next 3 ingredients to skillet; sauté 10 minutes or until tender. Stir in crushed tomatoes and next 6 ingredients. Add ribs, cover, and simmer 1 hour and 30 minutes or until ribs are tender. Skim fat from mixture, and garnish, if desired.
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