Beef Short Ribs

Beef Short Ribs

Reference: Beef Short Ribs
Romertopf Recipes


4 lbs. beef short ribs

salt & pepper to taste

1 cup celery, diced

1 cup carrots, diced

1 cup onions, diced

1 clove garlic, finely chopped

5 Tbsp. flour

1 cup tomato puree

1 bay leaf

1/4 teaspoon dried thyme or 1/2 tsp. fresh

2 cups dry red wine

4 cups chicken or beef stock


Trim any excess fat from ribs, if necessary.  Evenly season both sides of ribs with salt & pepper.  Place ribs in bottom of baker, place lid on baker. Place baker in COLD oven and set temperature to 450°F.  Bake for 60 minutes. Remove lid and add celery, carrots, and onions; sprinkle with flour.   Combine puree, bay leaf, thyme, red wine, and stock and stir into other ingredients in baker.  Replace lid of baker, and bake  1 1/2-­2 hours longer or until meat is tender.  Remove meat and strain gravy.  Spoon off any excess fat and serve gravy over ribs.

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