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Braised Short Ribs

If braised short ribs are on the menu, I’m probably ordering them. But they’re actually very easy to make at home (I promise!), so you don’t have to wait for a night out to have them! I love serving them over mashed potatoes, but polenta and noodles are also popular options. Make this for a date night in, when having people over, or for no reason at all!

Oh, and I forgot to mention, this is a ONE POT meal!

SIDE NOTE 1: If you can’t find bone-in short ribs, you can substitute boneless, and cook the exact same way. I prefer bone-in because it’s more flavorful.

SIDE NOTE 2: These cook in the oven for 3 hours, so you can make the day before and keep in the refrigerator if necessary. Just skim the hardened fat off the top of the liquid before reheating on the stove.


2 Tbsp extra virgin olive oil

5 lbs bone in short rib

3 cups carrots, chopped (about 3 whole carrots)

2 cups yellow onion, chopped (about 1 medium onion)

2 Tbsp fresh garlic, thinly sliced (about 3 cloves)

3 Tbsp tomato paste

2 cups dry red wine (I use pinot noir)

2 cups beef broth (I use Kettle & Fire)

1 tsp salt, more for seasoning meat

1/2 tsp fresh black pepper, more for seasoning meat

4 sprigs fresh thyme

3 sprigs fresh rosemary


-Preheat oven to 350.

-Heat olive oil in a large Dutch oven (I use a Staub 7qt) over medium-high heat.

-Season short ribs with salt and black pepper.

-Working in batches, sear short ribs on all sides until browned, about 1 min per side. -Transfer browned short ribs to a plate, and continue with remaining short ribs.

-Reduce heat to medium. Add onion and carrots.

-Cook until softened, about 5-7 mins.

-Add garlic, and let cook for 1 min.

-Add tomato paste, and stir to coat. -Continue to cook, stirring occasionally, until tomato paste has started to caramelize, about 4-5 mins.

-Add wine to deglaze, scraping browned bits from the bottom of the pan.

-Let simmer for 3 mins. -Stir in broth, thyme, rosemary, salt, and pepper.

-Using tongs, put short ribs and any juice on the plate back into the pot. Make sure to nestle short ribs bone side up into broth so they are submerged.

-Bring to a simmer, then cover, and put into the oven.

-Cook undisturbed for 3 hours. Short ribs should be almost falling off the bone.

-Remove pan from oven, and let rest for 10 mins.

-Skim any fat off that’s risen to the top of the liquid.

-Serve and enjoy!


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