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Braised Beef Shortribs


  • 4 Lbs Beef short ribs, bone in cut 2”thick by 4” in length
  • 3 Tbs Olive oil
  • 1 Small carrot, diced
  • 1 Stalk of celery, diced
  • 1 Medium onion, diced
  • 4 Cloves garlic, rough chopped
  • 3/4 Cup red wine
  • 1/2 Cup red wine vinegar
  • 6 Plum tomatoes, seeded and quartered
  • 2 Cups low sodium chicken stock
  • 3 Small fresh thyme sprigs
  • 3 Small fresh rosemary sprigs
  • Black pepper
  • Kosher salt


  1. Trim the beef short ribs of any extra fat on the bone side. Season the ribs all over with salt and pepper.
  2. Heat the oven to 300 degrees.
  3. Place a heavy bottom Dutch oven over medium high heat and allow it to get hot. Add the olive to the pan.
  4. Sear the ribs until well browned all over, turning as needed. Work in batches if the ribs don’t fit in the pan all at once.
  5. Remove the ribs from the pan and discard the oil.
  6. Place the pan on the stove again and add a little new oil. Add the carrot, celery, onion and garlic to the pan. Cook the vegetables and stir often until browned.
  7. Add the wine and vinegar to the pan. Use a spatula to scrape the bottom of the pan clean. Reduce the liquid by 1/3.
  8. Add the chicken stock, tomatoes, thyme and rosemary to the pot. Add the ribs and bring the liquid to a boil. The liquid should cover the ribs. Cover the pot and place in the oven.
  9. Cook the ribs until fork tender, about 2 1/2 to 3 hours. The kitchen fork should easily go into the ribs without any resistance.
  10. Remove the ribs from the pan and strain the liquid. If serving the ribs that day, keep them warm.
  11. Return the strained liquid to the pan and using a ladle or spoon, remove the clear fat on the surface of the sauce. Reduce the sauce a little until it becomes more flavorful and thick. It should be able to coat the back of a spoon. Strain the sauce again.
  12. Add the ribs back to the pan. Serve or cool.