Manhattan Beef Short Ribs
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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.

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