Fall is approaching and there is nothing more inviting than walking into a home filled with delicious smells coming from the kitchen. During the cooler months like love making big pots of stew, chili and different soups. As a kid growing up my grandmother would always have something on the stove cooking at all times. There is nothing like eating a meal that warms you from the inside out. These braised ribs with stewed tomatoes have always hit the spot for me.
These ribs were pretty lean, so I didn’t trim them at all. Sometimes you may find that the ribs may need to be trimmed of some of their fat before you brown them.
Preparation is 85% of the cooking process, so I make sure I have everything ready before I start. One of my staple purchases at the grocery store is canned stewed tomatoes. Love them and I gotta have them.
I have also made this dish with oxtail, sirlion tips, just about any thick cut of beef will work just fine. Season with salt and pepper and brown! This step adds lots of flavor to your dish.
Once the meat is browned toss everything into the pot and bring to a rapid boil.
Add in the stewed tomatoes and water and simmer for 1 1/2 hour. Your house will smell delicious.
Serve over hot steamed rice and you have a delicious meal.
Short Ribs and Tomatoes Recipe
2 pounds beef short ribs
2 teaspoons salt
1 teaspoon black pepper
2 tablespoon cooking oil
1 teaspoon garlic powder
1 teaspoon onion powder
2 celery stalks, diced
1 bell pepper, seeded and diced
1 onion, diced
2 cloves garlic, minced
1 (14 ounce) can stewed tomatoes
1/2 cup water
2 bay leaves
Heat a large dutch oven over medium high heat. When hot add in the cooking oil and the short ribs, salt and pepper. Brown the ribs on all sides, turning them frequently, about 2 minutes. Once the ribs are browned, add in the garlic powder, onion powder, celery, bell pepper, onion, garlic, and saute for 1 minute. Then add in the can of stewed tomatoes, water and bay leaves and bring to a rapid boil. Cover pot with a tight-fitting lid and simmer on low for 1 1/2 hour. The short ribs should be fall off the bone tender. Serve over hot steamed rice.
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