Braised Short Ribs

Recipe Link


  • 8 whole, bone-in Beef Short Ribs
  • Salt/Pepper
  • 1/4 cup all-purpose Flour
  • 2 T Olive Oil
  • 1 Onion
  • 3 Carrots
  • 2 Shallots
  • 2 cups Red Wine (Cab Sav works great)
  • 2 cups Beef Or Chicken Broth (enough to Almost Cover Ribs)
  • 3-4 sprigs Thyme
  • 3-4 sprigs Rosemary


  1. Allow meat to rest at room temp for up to 30 minutes
  2. Preheat oven to 350 degrees
  3. Chop onion, carrots, shallots
  4. Pat short ribs dry with paper towels, season with S/P and drench in flour
  5. Heat oil in a dutch oven
  6. Sear all sides of the short ribs until brown (no more than 1 minute per side), then remove
  7. Add onion, carrots and shallots until softened
  8. Pour in wine and scrape bottom of pan with a whisk
  9. Boil for 2 minutes
  10. Add broth, S/P, ribs (should be almost completely submerged)
  11. Add whole thyme/rosemary sprigs
  12. Cover and place in oven for 2 hours, then reduce to 325 for another 30-45 minutes (should be fork tender)
  13. Remove and let sit covered for 20 minutes
  14. Use a ladle to remove most of the fat layer sitting on top of the liquid
  15. Ladle the remaining liquid on top of the short ribs

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