The volume of the individual ingredients in this recipe will vary to be proportional to the amount of short ribs you are cooking. We like to cook lots because our pot is large and the leftovers make great meals that are better than the first serving.
2-6 pounds of Grass Fed Short Ribs
1-3 Celery Ribs, rough chopped
1-3 large Onions, rough chopped
1-3 large Carrots, rough chopped
4-10 Garlic Cloves, peeled whole
3-6 Tablespoons Lard or Olive Oil
4-10 oz. Tomato Paste or 8-16 oz. Tomato Sauce
3-4 Sprigs each of Rosemary and Thyme bundled together and tied with Butcher’s Twine
2-3 Bay Leaves
All Purpose Flour, enough to coat the ribs with 1/4 to 1/2 cup extra
Salt and Pepper to taste
Pre-heat oven to bake at 325 degrees, add 1/2 of the lard or oil to a dutch oven or other large oven proof pot and heat on medium high burner.
Cut the short ribs between each bone, season with salt and pepper, toss in flour, divide into two batches and add the first batch to the hot pot in a single layer with a little room between each one, don’t overcrowd the pot. Brown well on each side and remove to plate to hold. Add remaining lard or oil to the pot and brown the rest of the short ribs, removing them to the holding plate when well browned.
Add onion, celery and carrots to the pot, season to taste and stir occasionally until onions and celery begin to get soft. Add garlic and stir occasionally for another 5 minutes or so. Add remaining 1/4 to 1/2 cup of flour and stir until flour begins to turn a golden brown, another 5-7 minutes. Add tomato paste or sauce and stir well, cooking for another 5-7 minutes until the tomato paste or sauce begins to brown a little.
Return the short ribs to the pot, working them down into to the bottom of the vegetables. Add enough water to just cover the short ribs and vegetables, submerge the herb bundle and bay leaves, cover pot and bring up to a simmer. Move pot to pre-heated oven and cook for 2 1/2 to 3 1/2 hours, until the short ribs are falling off the bones.
Serve as a stew in bowls, or serve the sauce over mashed potatoes or rice with the short ribs on the side.