Ingredients
1 lbs. beef short ribs, cut into 3-inch pieces
1/4 cup all-purpose flour
salt
freshly ground pepper
1/4 cup vegetable oil
1 bacon slice, chopped finely
2 large carrots, diced
1 celery stalk
8 oz. white button mushrooms, rinsed and halved
2 cloves garlic, minced
2 thyme sprigs
1 tbsp tomato paste
3 cups beef stock
7 pearl onions
1/4 cup peas (frozen)
Preparation
Season ribs with salt and freshly ground pepper. Heat oil in Dutch oven to medium high. While oil is heating, dredge ribs in flour, a few at a time. Sear ribs on all sides until browned. Set aside.
You should have a little (hot) oil and about 1-2 TB of flour remaining. Add the flour to oil. Stir to combine (will brown quickly). Add bacon, carrots, celery, mushrooms, garlic and thyme. Combine and cook for about 2 minutes over medium-high heat. Add tomato paste and combine. Cook for another 2 minutes, or so.
Place ribs and any juices back in Dutch oven. Add stock and onions. Stir to combine.
Bring to boil, uncovered, then lower heat to medium/medium-low. Cover, with lid propped so that steam can escape and the broth can reduce. Stir and skim fat occasionally for about 2 hours, until liquid has almost reduced to a gravy-like consistency. Add peas and simmer, uncovered, for anther 10-15 minutes.
Season to taste with salt and freshly ground black pepper. Serve over smashed potatoes.
