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 |
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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!
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Ingredients
- 4 lb beef short ribs 3 inches long each
- 1/4 cup all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 cup olive oil divided
- 3 cups onions chopped
- 3 cups baby carrots chopped
- 3 cups celery chopped
- 1/4 cup garlic minced
- 2 cans petite diced tomatoes 14.5 oz each
- 3 bay leaves
- 8 sprigs fresh thyme 2 inches each
- 1 1/2 cups vermouth
- 1/2 cup brandy
- 7 oz pimento drained
Servings: people
Instructions
- 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.)
- 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.
- 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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