Sort ingredients
caleyn
QR Code
Listen
Pdf
Season the short ribs with salt and pepper.
In a pan over medium heat, cook the short ribs for 5 minutes without disturbing, then stir and cook for another 10 minutes.
Add the chopped carrots, celery, and onion to the pan and cook for 4 minutes.
Stir in the soy sauce, tomato paste, and minced garlic.
Add the chicken broth, scraping up any browned bits from the bottom of the pan.
Add the diced tomatoes, farro, and bay leaves, and return the short ribs to the pan.
Bring the mixture to a boil, then reduce to a simmer, cover partially, and cook for 2 hours.
Remove the bay leaves and stir in the kale. Cook for 4 more minutes until the kale is wilted.