Braised Short Ribs
Cuisine: American
Recipe type: Meat
Serves: 6

Prep time: 
Cook time: 
Total time: 

  • 6 bone-in beef short ribs
  • 3 tbs. vegetable oil
  • 2 medium onions, chopped
  • 2 medium carrots, chopped
  • 2 celery stalks, chopped
  • 3 tbs. flour
  • 2 tbs. tomato paste
  • 1 750 ml bottle of dry red wine
  • 8 sprigs of thyme
  • 4 sprigs of oregano
  • 2 sprigs of rosemary
  • 2 bay leaves
  • 8 cloves of garlic, peeled
  • 4 cups beef stock
  • Salt and pepper

  1. Pre-heat oven to 350 degrees. In an enameled cast-iron casserole, heat vegetable oil. Season short ribs liberally with salt and pepper, cook on all sides over medium high heat until browned, about 2 minutes on each side. Transfer ribs to bowl and set aside.
  2. Add chopped onions, celery, and carrots to the casserole and cook over moderate heat until softened, stirring occasionally, about 5 minutes. Add flour and tomato paste, stirring frequently until well combined and deep red, about 2-3 minutes. Stir in wine, then add ribs back into pot. Bring to a boil, and simmer for about 25 minutes until the wine is reduced by half.
  3. Add all of the herbs, stock and whole cloves of garlic to the pot, stir. Bring to a boil again, then cover and transfer to the oven.
  4. Braise in the oven for 2-2.5 hours, until the meat is falling off the bone, turning once halfway through.
  5. Remove from oven, transfer ribs to a bowl. Strain braising liquid into a large skillet and boil until the liquid is reduced by half, about 15 minutes.
  6. Put short ribs into a bowl with your favorite side dish, and spoon reduced sauce over the meat.Braised Short Ribs


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