In a dutch oven heat the oil over high heat. Coat the ribs with 1 tsp salt, pepper, and 2 TBSP of the cornstarch. In batches brown the meat well on all sides, about 8 minutes, and remove. Discard all but 2 TBSP of the oil in the Dutch oven.
Reduce the heat to medium and add the onions, carrots, celery, garlic. Cook about 5 minutes or until the onions are translucent.
Return the beef to the pot and sprinkle with the remaining cornstarch. Stir to coat the beef and veggies.
Add the water, thyme, parsley, bay leaf, salt, soy sauce, 1 teaspoon of rosemary. Turn heat to medium-high and bring to a simmer.
Cover the dutch oven and place in the preheated oven and cook about 3-3 1/2 hours or until beef is tender and falling off the bone. Take out of the oven.
Stir in the remaining 2 tsp rosemary and vinegar then taste. Add more salt and pepper if needed.
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