Preheat oven to 350° F.
Season the short ribs with salt and pepper, and rub with flour.
In a Large Pujols Kitchen Caldero, add the oil and onion, and sear the short ribs on all sides.
Deglaze by adding the chicken stock and tomato paste into the pan with the seared short ribs.
Once the pan is deglazed, transfer the meat to a Pujols Kitchen Glass Casserole Dish.
Add the garlic, bay leaves, orange juice, carrots, celery, and beef bouillon cube.
Cover the dish with foil and bake for 4 hours, or until tender.
To serve, remove the short ribs from the braised liquid, and sprinkle with salt and pepper.
You can serve the ribs whole or shredded over a bed of rice.
Great served with Potato Salad! CLICK HERE
2 pounds of bone-in short ribs
Salt and pepper
½ cup of flour
3 tablespoons of olive oil for searing
1 large onion, diced
4 cups of chicken stock
8 ounces of tomato paste
5 cloves of garlic, smashed
3 bay leaves
3 cups of orange juice
2 whole carrots, chopped
2 celery stalks, chopped
1 beef bouillon cube
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