Recipe: Braised Beef Short Ribs

Beef short ribs used to be a really inexpensive cut of meat; but as people began to realize it's deliciousness, up went it's prices! It's still very affordable, and if you haven't discovered beef short ribs yet - what are you waiting for?!  You can eat the ribs as is, but my current obsession is to shred the meat and make grilled cheese sandwiches.  YUM!  Braised beef short ribs also make a great alternative to steaks if you're having a dinner party.  Just let the ribs cook, while you enjoy yourself.


The recipe is for whole ribs.  This recipe can be made up to 2 days in advance and warmed through prior to serving.

Serves 4

-3 tbsp vegetable oil

-4 to 6 flanken-style short ribs with bones, cut 2 inches thick (about 3 pounds)*

-1 large onion, finely chopped

-2 carrots, sliced
-2 celery ribs, sliced
-4 garlic cloves, thickly sliced
-2 cup red wine
-1 cup beef broth
-1 cup pureed tomato
-2 tbsp tomato paste
-1 tbsp dried oregano
-4 sprigs of thyme, stems removed
-1 tbs of celery leaves, chopped
-3 bay leaves
-1/2 tbsp salt
-1 tsp black pepper
-1 1/2 tbsp brown sugar
-1 1/2 tbsp unsweetened cocoa powder
-all purpose flour

• Preheat oven to 350F
• Cut each rib in half lengthwise, about 2 bones per piece.
• In a large ovenproof pot, add 2 tbsp of vegetable oil.  Turn stove top to medium high heat.
• Dredge the ribs all over in flour.  Shake off excess flour. Working in batches, sear ribs until browned on all sides.  Set browned ribs aside and continue with remaining ribs.
• When all the ribs are browned, add the remaining vegetable oil to the pot with onions, celery, carrots, garlic, and salt.  Cook until vegetables stirring occasionally, for about 5 min.  Do not burn the garlic.
• Add tomato paste and stir to coat vegetables.  Cook for another minute.
• Add pureed tomatoes, beef stock and red wine.  Scrape any bits stuck to the bottom of the pot.  Turn heat up to high.
• Add black pepper, oregano, thyme, bay and celery leaves, brown sugar and cocoa.
• When the liquid is boiling, return the ribs to the pot and submerge them in the liquid.  Cover with a tight fitting lid and place in the oven for about 2 1/2 hrs.  
• The ribs should be very tender, but not completely falling apart.  Transfer the meat to a shallow dish.
• Strain the braising liquid using a sieve.  Skim off as much of fat as possible and discard.
• Serve ribs with a generous coating of the braising liquid alongside polenta, buttered pasta, or mashed potatoes.  Or shred the meat and make the most indulgent grilled cheese sandwiches EVER!

*Flanken-style short ribs are short ribs cut across the bones instead of parallel to them.  Make sure they are nice and meaty.