Short Rib Stew
This Brazilian version of short-rib stew is flavorful and comforting. Use yuca in place of potatoes for a truly Brazilian twist.
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Ingredients
- 3 lbs bone-in short ribs (2.5” square cut)
- Extra virgin olive oil
- 2 oz all purpose flour
- Kosher salt
- Freshly ground black pepper
- 8 oz good red wine (not sweet)
- 3 cloves garlic, minced
- 1 yellow onion, diced
- 1 can stewed, diced tomatoes
- 2 tbsp tomato paste
- 2 cups beef stock
- 1 tablespoon fresh thyme
- 2 lbs yuca root, peeled and quartered
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