Braised Beef Short Ribs

(from kylerhea’s recipe box)

Serve over mashed potatoes and use the “gravy”. Scrumptious, but expensive - instead of weight, just get 10 pieces. I used a bottle of Merlot. And it takes a while, I start it about 5 hours before I want to eat.

Source: Bk - Dinner: A Love Story --- Jenny Rosenstrach

Categories: ***, Beef, Entrees, Faves, JR, June2016


  • Beef short ribs, cut crosswise into 2" pieces, 5 lbs (10 pieces)
  • Salt and pepper
  • 3 Tbs olive oil
  • 3 medium carrots, peeled and chopped
  • 2 stalks of celery, chopped
  • 3 onions, chopped
  • 1 Tbs tomato paste
  • 3 Tbs all-purpose flour
  • a bottle of dry red wine
  • Herbs: 2 sprigs fresh rosemary, 8 sprigs fresh parsley, and 6 sprigs fresh thyme, tied together with kitchen string
  • 1 head of garlic, halved crosswise
  • 4 cups beef broth


  1. Preheat the oven to 350 degrees.

  2. Season the ribs with salt and pepper. Heat the oil in a large Dutch oven over medium-high heat, and in batches, brown the short ribs 4-6 minutes each side. Remove the short ribs and add the carrots, celery, and onions. Cook until the onions are soft and golden, 5-10 minutes. Add the tomato paste and flour and cook 2-3 minutes.

  3. Whisk in the wine and then return the short ribs to the pot. Bring to a boil and cook until the wine is reduced by about half (1/2 hour or so). Add the herbs, garlic, and broth to the pot. Bring to a boil and cover. Transfer the pot to the oven (cover the top’s knob with foil) and cook until the meat is falling apart, about 3 hours. (You might want to stir them around every hour or so).

  4. When you are ready to eat, transfer the short ribs to a serving platter with a slotted spoon. Using a colander, strain the sauce into a medium saucepan. Cook the sauce over medium heat until it thickens, about 5 minutes. Adjust the seasoning to taste, spoon the sauce over the short ribs, and serve.

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