Short Ribs with Lentils & Winter Veggies 1


4-5 beef short ribs, trimmed, without bones
Salt, to taste, divided
Black pepper, to taste, divided
2 tablespoons cooking oil or lard
1 quart beef broth, such as Pacific Organic Beef Broth, divided
1/2 cup dry red wine
1/2 bay leaf
Several sprigs fresh thyme
1 cup green lentils, soaked in cold water for an hour, drained
2 tablespoons olive oil
1-2 large cloves garlic, peeled and chopped
1/2 cup celery, finely diced
1/4 cup onion, finely diced
1 teaspoon dried thyme, or 1 tablespoon fresh thyme leaves
1/4 teaspoon cayenne pepper, if desired
1 large, firm turnip, peeled and cut into 1/2-inch dice
2 carrots, peeled and cut into 1/2-inch dice
2 leeks, trimmed and cut into 2-3-inch slices, using some of the green
2 tablespoons flour
1/2 cup water
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  1. Looks lovely.
    Lentils are one of the perfect quick foods.
    Have you ever tried using them to make a cake?

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