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Beef Short Ribs in Burgundy Sauce

TOTAL TIME: Prep: 35 min. Cook: 2-1/4 hours YIELD: 6 servings.
As an Army general, my stepdad got this beef short ribs recipe from his aide, who said it was his mother's best Sunday meal. It’s a mouthwatering family favorite. —Judy Batson, Tampa, Florida

Ingredients

  • 3 pounds bone-in beef short ribs
  • 3 tablespoons butter
  • 1 large sweet onion, halved and sliced
  • 2 celery ribs, thinly sliced
  • 1 medium carrot, thinly sliced
  • 1 garlic clove, minced
  • Dash dried thyme
  • 2 tablespoons all-purpose flour
  • 1 cup water
  • 1 cup dry red wine or beef broth
  • 1 beef bouillon cube or 1 teaspoon beef bouillon granules
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon browning sauce, optional
  • 1/8 teaspoon pepper

Directions

  • 1. Preheat oven to 450°. Place short ribs on a rack in a shallow roasting pan. Roast 30-40 minutes or until browned, turning once.
  • 2. Meanwhile, in a Dutch oven, heat butter over medium heat. Add onion, celery and carrot; cook and stir until tender, 10-12 minutes. Add garlic and thyme; cook 1 minute longer. Stir in flour until blended; gradually stir in water and wine. Add bouillon and parsley, stirring to dissolve bouillon.
  • 3. Transfer ribs to Dutch oven; bring to a boil. Reduce heat; simmer, covered, 2 to 2-1/2 hours or until meat is tender.
  • 4. Remove short ribs; keep warm. Skim fat from sauce; stir in remaining ingredients. Serve with ribs.

Nutrition Facts

1 serving: 264 calories, 17g fat (8g saturated fat), 70mg cholesterol, 355mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 19g protein.

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