Updated: May 20
This rich, slow-cooked recipe is easy to make and does very well in a crock pot. I ended up using a Dutch oven and put it on low heat for 2 hours. The meat turned out so tender and the sauce was full of flavor. I served this dish with spoon bread and a salad. For leftovers, we added this to fettuccini and enjoyed it with garlic bread. Either way, this is a recipe that packs in tons of flavor!
3 lb. beef short ribs
1 onion, chopped
2 carrot, peeled and chopped
3 ribs celery, chopped
1 fennel, chopped
2 parsnips, peeled and chopped
1 tablespoon ghee
1 teaspoon sugar
Salt and pepper
1 (15-ounce can) tomato puree
1 (14.5-ounce can) diced tomatoes
1 1/2 cup water
Yields: serving for 4-6
Prep Time: 15 minutes
Cook Time: 2-2.5 hours
In a Dutch oven, melt the ghee.
Add the onions and cook until translucent.
Add the carrots, celery, fennel and parsnips. Cook for about 5 minutes.
Add the beef and cook for 10 minutes. Add the sugar, salt and pepper.
Add the tomato cans and the water.
Bring to a quick boil.
Lower the heat, cover the pan and let simmer for 2- 2.5 hours (depends on the thickness of your ribs).
Adjust the seasonings.
Serve with spoon bread or polenta.