Manhattan Beef Short Ribs
Print Recipe
This recipe was created for my wonderful husband, his favorite cocktail is a Korbel Brandy Manhattan served with a green olive on top, the flavors have blended together perfectly for a spectacular creation!
Servings
8 people
Cook Time
6 hours
Servings
8 people
Cook Time
6 hours
Manhattan Beef Short Ribs
Print Recipe
This recipe was created for my wonderful husband, his favorite cocktail is a Korbel Brandy Manhattan served with a green olive on top, the flavors have blended together perfectly for a spectacular creation!
Servings
8 people
Cook Time
6 hours
Servings
8 people
Cook Time
6 hours
Ingredients
Servings: people
Instructions
  1. Mix flour, salt and pepper in a gallon size freezer bag. Add beef in batches, shaking to evenly coat with mixture. Set aside while you heat oil in a large Dutch oven. Brown beef evenly in batches, about 6 minutes per side, over medium-high heat. (You want a nice dark carmelization on all sides.)
  2. Remove beef from Dutch oven and set aside. Add remaining ¼ c. olive oil to pot and sauté onion, carrots and celery 3 minutes, stirring. Stir in garlic. Add tomatoes, bay leaves, thyme, vermouth, brandy and olives.
  3. Return beef to the Dutch oven, covering evenly with sauce. Cover and bake at 325’ for 4 to 5 hours, until beef is tender enough to cut with a fork.
Recipe Notes

This dish is even more spectacular reheated the following day.

Serve over mashed potatoes or polenta.

Share this Recipe
Powered byWP Ultimate Recipe

This recipe was created for my wonderful husband, his favorite cocktail is a Korbel  Brandy Manhattan served with a green olive on top, the flavors have blended together perfectly for a spectacular creation!

  1. Mix flour, salt and pepper in a gallon size freezer bag.  Add beef in batches, shaking to evenly coat with mixture.  Set aside while you heat oil in a large Dutch oven.  Brown beef evenly in batches, about 6 minutes per side, over medium-high heat.  (You want a nice dark carmelization on all sides.)
  2. Remove beef from Dutch oven and set aside.  Add remaining ¼ c. olive oil to pot and sauté onion, carrots and celery 3 minutes, stirring.  Stir in garlic.  Add tomatoes, bay leaves, thyme, vermouth, brandy and olives.
  3. Return beef to the Dutch oven, covering evenly with sauce.  Cover and bake at 325’ for 4 to 5 hours, until beef is tender enough to cut with a fork.

Note:   This dish is even more spectacular reheated the following day.

Serve over mashed potatoes or polenta.