You can use either boneless or bone-in short ribs for this recipe. We prefer bone-in, since it keeps the meat extra-tender and adds richness to the sauce.
- Dredge your short ribs in the all purpose flour and sear on all sides in the dutch oven. You will not be cooking the meat through, just forming a nice, gold, crust to seal in flavor and tenderness.
- Remove the meat and lower the heat of your Dutch oven to medium.
- Return the short ribs back to the pan and add in stock and thyme. Bring the stew to a boil then reduce heat to low and cover.
- Cook on low for two hours. When the beef is tender, add in your diced yuca and cook for an additional thirty minutes, until the yuca root is fork tender.