Short Ribs

These short ribs can be cooked in a cast-iron Dutch oven or a clay baker. You can't lose, both provide moisture and tenderizers; the results are superb. If you are in the market for a clay baker, definitely purchased one with a glazed bottom for easy clean-up. One of the bakers that I have, and still use regularly, was purchased in the 90s; it still produces the same outstanding, mouth-watering results. These little ribs are a little costly but have a lot of meat on them and are very flavorful!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat the oven to 350 degrees F.

Step 2

Season ribs on each side

Step 3

Dredge ribs in flour

Step 4

Add olive oil to a cast-iron Dutch oven, a clay baker, or a large pot

Step 5

Brown ribs on each side and remove them from the pot

Step 6

Add vegetables and sauté for about 5 minutes

Step 7

Return short ribs to pot; add thyme red wine, water, and broth

Step 8

Cook over medium heat on the top of the stove for 5 minutes

Step 9

Cover and place in the oven for about 3 hours or until tender

Step 10

Serve over egg noodles or rice

Step 11

Pour sauce over noodles, if desired

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