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Short Ribs




Source of Recipe


Mr. Food
Short Ribs
Air Date: 8/11/2008
3 to 4 servings
From the five-part series "A Taste of Edmonton: The Festival City"


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1/4 cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon black pepper
3-1/2 to 4 pounds beef short ribs (see Note)
2 tablespoons olive oil
2 carrots, peeled and cut into 1-1/2-inch chunks
1 rib celery, cut into 1-inch chunks
1 medium onion, peeled and cut into 1-inch chunks
1 bay leaf
1 teaspoon chopped garlic
1 (10-1/4-ounce) can condensed beef broth
1 cup water
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In a shallow dish, combine flour, salt, and pepper; mix well then evenly coat short ribs with mixture.

In a large soup pot, heat oil over high heat; cook short ribs 8 to 10 minutes, turning to brown on all sides.

Drain oil from pot then add remaining ingredients to ribs; mix then cover. Cook 1-1/2 hours, or until ribs are fork-tender and meat is falling off the bones.


Recipe courtesy of and adapted from LaRonde and the Chateau Lacombe
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NOTE: We have chosen to use beef short ribs here, but you can certainly use the original featured bison short ribs if they are available in your area.