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Jim Coleman Recipes

Family Kitchen Short Ribs

For this recipe you will need:

  • 3 to 4 pounds beef short ribs, cut in serving-size pieces
  • salt and pepper
  • 2 Tbsp veg oil + 1 Tbsp veg oil
  • 3/4 cup long grain rice, uncooked
  • 1/2 cup chopped onion
  • 1/2 cup chopped celery
  • 1/4 cup chopped carrot
  • 1 teaspoon Worcestershire sauce
  • 1 bay leaf
  • 1/2 teaspoon dried leaf thyme, crushed
  • 2 1/4 cups beef broth
  • kosher salt & freshly ground black pepper to taste

Season the short ribs with salt and pepper. Heat the 2 Tbsp of veg oil over high heat then in a heavy skillet, cook short ribs for about 30 minutes, turning frequently to brown on all sides. Transfer short ribs to a large baking dish or casserole. Cover and bake at 325 for 1 hour.

In same skillet, add the 1 Tbsp of veg oil over medium-high heat and combine, onion, celery and carrot; cook 1 to 2 minutes. Remove ribs from oven after baking 1 hour; drain. Remove short ribs from baking dish. Place rice and vegetable mixture in casserole then top with the short ribs. In a saucepan, combine stock, Worcestershire sauce, thyme, add the bay leaf and rice; bring to a boil. Pour over short ribs; cover and bake short ribs 1 hour or until tender.

©2006 WHYY