Italian Style Short Ribs Recipe
Ingredients
| 3 pounds short ribs, cut into 2-inch pieces | ||
| Seasoned flour | ||
| Vegetable oil | 2 Tablespoon | |
| Celery | 1 Cup (16 tbs), chopped | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Garlic | 1 Clove (5gm), minced | |
| 1 cup beer or water | ||
| Tomatoes | 1 3/4 Cup (16 tbs) | |
| Salt | 1 1/2 Teaspoon | |
| Italian seasoning | 1 Teaspoon | |
| Lemon pepper seasoning | 1/4 Teaspoon | |
| Basil | 1/4 Teaspoon | |
| Egg noodles | 4 1/2 Cup (16 tbs), uncooked | |
| Butter | 1 Tablespoon | |
| Parsley | 1 Tablespoon, chopped | |
Directions
Dredge short ribs With seasoned flour.
Brown well in oil in dutch oven.
Remove ribs and discard fat, reserving 2 tablespoons.
Add celery, onion and garlic to reserved 2 tablespoons fat and saute 2 minutes.
Add beer or water and stir to scrape brown particles loose.
Add tomatoes with liquid, salt and seasonings.
Return ribs to pan.
Cover and simmer 1 1/2 hours, or until ribs are tender.
Cook noodles according to package directions; drain.
Toss with butter and parsley; Serve with short ribs and gravy.
Brown well in oil in dutch oven.
Remove ribs and discard fat, reserving 2 tablespoons.
Add celery, onion and garlic to reserved 2 tablespoons fat and saute 2 minutes.
Add beer or water and stir to scrape brown particles loose.
Add tomatoes with liquid, salt and seasonings.
Return ribs to pan.
Cover and simmer 1 1/2 hours, or until ribs are tender.
Cook noodles according to package directions; drain.
Toss with butter and parsley; Serve with short ribs and gravy.
Chef
