THE WHOLE FAMILY WILL LOVE!
These look so spectacularly tender and moist! I love the added crunch from the crispy onions. Your photos are stunning!
~ Kelly
– This may be prepared in a slow cooker or in the oven. – Place an ovenproof casserole dish, Dutch oven, or heatproof slow cooker insert over medium heat. Add vegetable oil and heat until it is very hot but not yet smoking. Season.
– Add short ribs to the pot, working in batches if necessary. Cook ribs until browned. Remove ribs from casserole dish, and set aside. – Remove excess fat.
– Add carrots, celery, onion, and garlic to oil in the casserole dish, and cook over medium heat, stirring occasionally, until vegetables are softened and golden. – Add flour and tomato paste to the casserole dish, and stir to combine.
– Return the browned ribs to the casserole dish and add the bay leaf. Bring the liquid to a simmer over medium-high heat. Cook until ribs are very tender.
Hi, I’m Liren. I am a mother of two and wife to one, currently based in the SF Bay Area, land of fresh foods and sublime wine...