Braised Short Ribs Recipe


July 3, 2016

Recipe by Chef Jacquie


6 beef short ribs (8-10 ounces, bone in, if possible)

1/4 cup extra virgin olive oil

1 large onion, diced

2 cups red wine (Chianti, Burgundy or other full bodied red wine)

2 cups beef broth

2 carrots, peeled and diced

2 bay leaves

3 cloves garlic, coarsely chopped

2 Tablespoons of tomato paste

1 sprig of fresh thyme

Flat leaf parsley, minced (for garnish)


1Preheat oven to 350 degrees.

2In deep and large braising pot, over medium/high heat, add oil and brown ribs on all sides.

3Browning the ribs

4Remove ribs and sauté vegetables.

5Add wine and bring to a boil.

6Add tomato paste, bay leaves, bay leaf, stock and return ribs. Ribs must be completely immersed in liquid.

7Add bay leaves, cover and transfer pot to oven and braise for 2 hours.

8Strain liquid, a food mill works great for this job.

9Bring liquid to a boil, lower heat to low and simmer uncovered until slightly reduced, about 20 minutes.

10Simmering the liquid

11Return ribs for 5 minutes, just enough to heat them through.

12When plating, sprinkle flat leaf parsley on top of ribs and serve with either mashed potatoes or soft polenta.