Gayle's Christmas Eve Short Rib Stew

Antwerpianer

"yum and oh so easy"
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Ingredients

4 h! servings
Serving size has been adjusted!
Original recipe yields 6 servings



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Directions

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  1. sprinkle pepper over ribs.
  2. sear ribs in olive oil on all sides until brown.
  3. remove and set on paper towels to soak grease.
  4. put ribs in a deep pan on stove.
  5. layer garlic, carrots, onions, parsley, meat.... until all mixed
  6. in a bowl, mix:
  7. red wine vinegar, tomato paste, canned tomato, brown sugar, salt, cayenne, cloves, and pour over meat.
  8. Add beef stock until meat is covered, leaving space at top for boiling (1 inch).
  9. bring to a boil on stove. then transfer everything either to slow cooker or dutch oven.
  10. for slow cooker: 3 hours on high.
  11. dutch oven: 1.5 hours covered + 1.5 hours uncovered.
  12. serve with polenta made with milk and parmesan!

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