Smothered Beef Ribs

Creating an exclusive and detailed recipe for Smothered Beef Ribs, Smothered Okra with Crab, Shrimp, and Sausage, Potato Salad, and Baked Macaroni:

Smothered Beef Ribs

Ingredients:

• 4 lbs beef short ribs
• Salt and pepper to taste
• 2 tablespoons vegetable oil
• 1 onion, chopped
• 2 celery ribs, chopped
• 1 bell pepper, chopped
• 4 cloves garlic, minced
• 2 cups beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• 1 bay leaf
• Chopped parsley, for garnish (optional)

Instructions:

1. Prep the Ribs:
   • Season beef ribs generously with salt and pepper.
2. Sear the Ribs:
   • Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Sear the ribs on all sides until browned, about 5 minutes per side. Remove the ribs from the pot and set aside.
3. Saute the Vegetables:
   • In the same pot, add chopped onion, celery, and bell pepper. Cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1 minute until fragrant.
4. Deglaze and Simmer:
   • Pour in beef broth and Worcestershire sauce. Stir in dried thyme, smoked paprika, and bay leaf. Return the beef ribs to the pot. Bring to a simmer.
5. Cook Low and Slow:
   • Cover the pot and reduce heat to low. Simmer gently for 2.5 to 3 hours, or until the beef ribs are tender and falling off the bone. Stir occasionally and add more broth if needed to keep the ribs submerged.
6. Serve:
   • Remove the beef ribs from the pot and place on a serving platter. Skim off any excess fat from the sauce. Spoon the vegetable mixture and sauce over the ribs. Garnish with chopped parsley if desired. Serve hot.

Smothered Okra with Crab, Shrimp, and Sausage