top of page

Braised Short Ribs

Prep Time:

5 minutes

Cook Time:

3 hours

Serves:

6

This is a wonderfully decadent dish that is not difficult to prepare and will wow your guests! Serve over a bed of mashed potatoes and assorted roasted vegetables

5 minutes

Ingredients

  • 6 beef short ribs

  • 1½ t salt and freshly cracked black pepper

  • 2 T olive oil

  • 3 cloves minced garlic

  • 1 large onion, chopped

  • 2 ribs celery, chopped

  • 2 carrots, chopped

  • 6 T tomato sauce

  • 2 C dry red wine

  • 2 C beef stock

  • 3 sprigs fresh thyme (2½ t dried thyme)

  • 2 bay leaves

  • ¼ C cornstarch slurry


Preparation

  1. Season all sides of the ribs generously with salt and pepper. In a large stockpot, add 2 T olive oil and turn heat to medium-high. Sear the ribs on all sides for approximately 5 - 7 minutes and remove from pot.

  2. Turn heat down to medium, and add vegetables and saute until tender (approximately 8 minutes). Add 6 T tomato sauce and cook for an additional 1 minutes.

  3. Add 2 C dry red wine, 2 C beef stock, 3 fresh thyme sprigs and 2 bay leaves and cook for an additional 2 minutes. Add the ribs back to the pot and arrange carefully so they are all submerged in the liquid.

  4. Lower heat to low, cover, and gently simmer for 2½ hours. Remove ribs to a plate and use a mesh strainer to remove large particles. Add the strained sauce back to the pot and bring to a boil to reduce the sauce for approximately 5 minutes. Add ¼ C cornstarch slurry and cook to thicken. Pour sauce over ribs or over mashed potatoes.

bottom of page