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Braised Short Ribs

Prep Time:

Cook Time:



About the Recipe


5 lb. bone-in beef short ribs, cut crosswise into 2" pieces

cup all-purpose flour

Kosher salt and freshly ground black pepper

3 Tbsp. vegetable oil

3 medium yellow onions, chopped

3 medium carrots, peeled, chopped

2 celery stalks, chopped

3 Tbsp. all-purpose flour

1 Tbsp. tomato paste

1 750-ml bottle dry red wine (preferably Cabernet Sauvignon)

Fresh flat-leaf parsley

Fresh thyme

Fresh oregano

Fresh rosemary

2 bay leaves

1 head of garlic - minced

4 cups low-sodium beef stock


Preheat oven to 350°.

Dredge short ribs in flour, salt and pepper.

Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2–3 minutes.

Stir in wine, then add short ribs with any accumulated juices.

Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook in oven until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.

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