Short Rib Bake Recipe

2      Reviews by:    Jean Crenshaw   Short Rib Bake Recipe uses flour, short ribs, olive oil, onion, carrots, celery, garlic, tomato paste, beef stock, red wine, poultry seasoning, pearl onions, and baking mix in making this tasty short rib recipe. Food Category:    Beef, Veal, and Lamb Cuisine Origin:    Midwestern    Servings: Nutrition facts:1,000 calories55.6 grams fat Print Preview Rate This Recipe Prep Time:   25 Minutes Cook Time:   3 Hours 15 Minutes Total Time:   3 Hours 40 Minutes

INGREDIENTS

• For the Bake:
• 1 1/4 teaspoons salt, divided
• 1/2 teaspoon pepper
• 2 pounds beef short ribs, well-trimmed and boneless, cut into 1-1/2-inch-thick pieces
• 5 tablespoons olive oil, divided
• 1 large onion, chopped
• 5 medium carrots, 1 carrot chopped and 4 carrots cut into 2-inch pieces, divided
• 1 celery rib, chopped
• 1 clove garlic, minced
• 2 tablespoons tomato paste
• 5 cups beef stock
• 1 cup dry red wine
• 1 teaspoon poultry seasoning
• 1 bay leaf
• 1 (14-ounce) package frozen pearl onions, thawed
• For the biscuit topping:
• 2 cups biscuit/baking mix
• 2/3 cup 2% milk
• fresh thyme leaves, to taste, for garnish

DIRECTIONS

• Preheat the oven to 350 degrees F. In a shallow bowl, mix 1/2 cup of the flour, 3/4 teaspoon of the salt, and the pepper. Dip the short ribs into the flour mixture and coat all sides, then shake off the excess.
• In a Dutch oven over medium heat, heat 3 tablespoons of the oil. Brown the short ribs in batches, then transfer them to a plate to rest. In the same pan, heat the remaining oil. Add the onion, the chopped carrot, and the celery to the oil and cook, while stirring, until tender, about 2-3 minutes. Add the garlic to the veggies and cook until fragrant, about 1 minute.
• Stir the tomato paste and the remaining flour into the veggie mixture until blended. Gradually stir the beef stock and the wine into the veggie mixture until it is smooth. Stir the beef, the poultry seasoning, the bay leaf, and the remaining salt into the veggie mixture and bring to a boil. Bake the short rib mixture, covered, for 1 hour 45 minutes. Stir the pearl onions and the remaining carrot pieces into the rib mixture and then bake, covered, until the beef and the onions are tender, about 30-45 minutes. Skim the fat from the bake and discard the bay leaf.
• In a small bowl, combine the biscuit mix and the milk until a soft dough forms. Drop the biscuits by scant 1/4-cupfuls over the rib mixture and bake, uncovered, until the topping is golden-brown, about 40-45 minutes. Sprinkle the bake with the thyme. Serve.

HOME