Braised Short Ribs

Prep Time
Cook Time
3h 20m
Ready In

"Short ribs are the meaty ends of the beef rib from the chuck, rib and brisket. They are rich and succulent, but fairly fatty, so before braising, it is very important to first brown them well to render the excess fat. Short ribs are available cut two ways: English-cut between the bones so each piece consists of one rib, or flanken-cut across the bones, so each piece consists of several bones. Either cut is appropriate for this dish. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"."

Original is 6 servings


  • Serving Size: 1 (632.3 g)
  • Calories 861.8
  • Total Fat - 60.7 g
  • Saturated Fat - 23.1 g
  • Cholesterol - 193.5 mg
  • Sodium - 786 mg
  • Total Carbohydrate - 14.1 g
  • Dietary Fiber - 2.2 g
  • Sugars - 5.3 g
  • Protein - 61.1 g
  • Calcium - 70.1 mg
  • Iron - 7.2 mg
  • Vitamin C - 7.7 mg
  • Thiamin - 0.4 mg

Step by Step Method

Step 1

Preheat oven to 375º.

Step 2

To brown short ribs, season generously with salt & pepper.

Step 3

In a large heavy-duty Dutch oven, heat the oil over medium-high heat until shimmering; brown ribs on all sides, in 2-3 batches so as not to crowd them, 5-7 minutes, then remove to a plate and set aside.

Step 4

To make sauce, remove all but 1 T oil from the Dutch oven; add onions, carrots, and celery.

Step 5

Cook, stirring occasionally, until the onions are golden brown, 5-7 minutes, and decrease the heat to medium.

Step 6

Add the tomato paste and flour and stir to combine.

Step 7

Cook, stirring constantly, 2-3 minutes.

Step 8

Add the vinegar and wine to deglaze the pan, using a wooden spoon to loosen the browned bits.

Step 9

Cook, uncovered, until the wine is reduced, 5-7 minutes.

Step 10

Return the short ribs to the pan and add the garlic, bouquet garni and enough stock to cover, and bring to a boil over high heat.

Step 11

Cover and transfer to the oven, and cook until the meat is tender, 2 1/2 - 3 hours.

Step 12

To make the sauce, using a slotted spoon, transfer the cooked short ribs to a warm platter and cover loosely with foil to keep warm.

Step 13

Spoon off any excess oil left on the surface of the pan and discard along with the bouquet garni.

Step 14

In the Dutch oven, using an immersion blender, puree the sauce and vegetables until smooth.

Step 15

Cook over medium-high heat until the sauce coats the back of a spoon; thin with more stock, if needed, to achieve this consistency; taste and adjust for seasoning.

Step 16

To serve, return the short ribs to the sauce and turn to coat, and heat briefly over medium heat if necessary to rewarm, then serve.


No special items needed.

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