How to Make Braised Beef Short Ribs with Tomato Ragu

This is one of my favorite recipes! Just throw everything in a pot, let it cook all day and its good to go! A bag of your favorite frozen veggies can also be used instead. Veggies are going to cook down and be part of the sauce due to the long cooking time. If you want more crisp veggies, add them in 45 minutes to and hour before the meat is done.

Difficulty: Moderately Easy

Instructions

Things You'll Need:

• 12 beef short ribs
• 1 cup large chopped carrots
• 1 cup large chopped celery
• 1 cup large chopped onions
• 1 can diced tomatoes
• 1 can beef broth
• 1 pkg brown minute rice
• 1 lb of asparagus
• seasoned flour for dusting

1. Season a few tablespoons of flour with your favorite seasoning like garlic salt, season all, and italian seasoning. Dip raw short rips into flour and brown both sides in a hot pan with oil. Brown ribs in a large dutch oven in two or 3 different stages so you don't over crowd the pan.

2. Remove ribs from pan and add veggies. Brown veggies then add canned tomato and beef stock, bring to a boil. Add ribs back to pot and make sure they are covered with liquid. Put a lid on the pot and put in a 400 degree oven for 5 to 6 hours. Turn the heat down to 325 about half way through cooking

3. When meat pulls away from the bone and most of the liquid has cooked down to leave a thick sauce, it is ready. Serve with Brown Rice and Asparagus.

Tips & Warnings

• This recipe is so versatile! I visited my Aunt recently and we made this meal. She only had a little bit of tomatoes and sauce so I poured a jar of pasta sauce into the pot. I was worried because the sauce had cheese in it. but it ended up being one of the best times I ever cooked this meal!