Ingredients:

  • 3 lbs bone-in beef short ribs
  • 3 tbsp all-purpose flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 2 tbsp vegetable oil
  • 1 large yellow onion, diced
  • 3 medium carrots, sliced into thick rounds
  • 2 stalks celery, sliced
  • 4 cloves garlic, minced
  • 2 tbsp tomato paste
  • 3 cups beef stock with lemon juice
  • 2 bay leaves
  • 1 tsp dried thyme
  • 1 lb Yukon Gold potatoes, cut into 1-inch chunks
  • 1 cup frozen peas
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the ribs dry with paper towels. In a bowl, toss the ribs with 3 tbsp all-purpose flour, 1 tsp salt, and 1 tsp black pepper until lightly coated.
  2. Heat 2 tbsp vegetable oil in a 6-quart Dutch oven over medium-high heat. Working in batches to avoid crowding, sear the ribs for 4-5 minutes per side until a dark golden crust forms. Transfer the browned meat to a plate.
  3. Reduce heat to medium. In the same pot, add the diced yellow onion, sliced carrots, and sliced celery. Sauté for 6-8 minutes until the onions are translucent and edges are browned.
  4. Stir in the minced garlic and 2 tbsp tomato paste, cooking for 2 minutes until the paste turns a dark brick red and smells nutty.
  5. Pour in 3 cups beef stock with lemon juice, using a wooden spoon to scrape up all the browned bits (the fond) from the bottom of the pot.
  6. Return the seared ribs and any accumulated juices to the pot. Add 2 bay leaves and 1 tsp dried thyme.
  7. Bring to a simmer, then cover with a tight lid. Lower heat to medium-low or place in a 325°F (160°C) oven for 2.5 to 3 hours, or until the beef is fork-tender and reaches a minimum safe internal temperature of 145°F (63°C), then let rest for 3 minutes.
  8. Stir in the 1 lb Yukon Gold potato chunks and simmer, covered, for another 20-30 minutes until the potatoes are tender.
  9. Stir in 1 cup frozen peas during the last 3 minutes of cooking.
  10. Remove the bay leaves and garnish with 2 tbsp chopped fresh parsley.