Braised Short Ribs

Total Time:
3 hr 55 min
25 min
3 hr 30 min

8 servings

  • 6 bone-in short ribs (about 5 3/4 pounds)
  • Kosher salt
  • Extra-virgin olive oil
  • 1 large Spanish onion, cut into 1/2-inch pieces
  • 2 ribs celery, cut into 1/2-inch pieces
  • 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
  • 2 cloves garlic, smashed
  • 1 1/2 cups tomato paste
  • 2 to 3 cups hearty red wine
  • 2 cups water
  • 1 bunch fresh thyme, tied with kitchen string
  • 2 bay leaves

Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Preheat the oven to 375 degrees F.

While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.

Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.

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Pairs Well With
Cabernet Sauvignon

Rich, intense red wine

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4.6 478
This was excellent.  Went together easily and quickly.  Served over polenta.  Served with a big, bold Cabernet.  Looking forward to left-overs.  Plan to mop up the sauce with good crusty bread. item not reviewed by moderator and published
Stop reading reviews and go make this right now.  It's amazing!  I didn't use as much tomato, used beef broth instead of water and served over cheddar cheese grits.  Thank you, Chef Anne!  This is true comfort food! item not reviewed by moderator and published
This is my 5th time making this. Press the veggie puree/mix through a strainer to get rid of a lot of liquid. This will cut off a good 10 minutes from the "browning" session. The accountable time is off for the dish. I literally just left the kitchen and it's now in the oven. Prep time was about an hour. You really don't want to rush the beginning of this dish with browning the meat, browning the veggies, or reducing the wine once introduced to the veggie/tomato paste mix. This is where the depth of flavor is developed. Take your time - this isn't a rush job. The end result will be totally worth your extra efforts. Read more at: item not reviewed by moderator and published
This recipe sounds delicious. Someone in my family is a recovering alcoholic. Can anyone recommend a good substitute for the wine that is in this recipe? I was thinking beef stock, tomato paste and some Worcestershire sauce; but I'm not sure. Appreciate any guidance. item not reviewed by moderator and published
I made these yesterday and they were amazing. I made 2 changes: I substituted beef broth for the water and I lowered the oven temp to 350 after the first 30 mins of cooking since I was only making a small batch and they seemed to be cooking too fast. My husband isn't fond of vegetable chunks in his food, so the puree of onions, carrots, celery and garlic was genius. I also served it over a creamy cheddar polenta....It was really a big hit! item not reviewed by moderator and published
This is the ultimate comfort food. I use an entire bottle of wine (cab sauv) and beef broth. I love how thick the sauce gets. It takes a while to cook the veggie mixture until it "cruds" - when I remember, I do the veggies in the food processor the night before and keep them in a strainer over a bowl to really dry them out. This is like a hug from the inside. Awesome. item not reviewed by moderator and published
Amazing short ribs! Had a chef here and he said they were the best he had ever eaten. I did not have fresh thyme so skipped it. My husband does not like a lot of wine in his food so I substituted beef broth for some of the wine and added enough water and broth to cover the ribs, more than was called out. Prep time was longer than 25 minutes but I appreciated the cooking times in the recipe as I set a timer and did other things while there was down time (such as clean as I go). Instructions were easy to follow. Long time standing at the stove, but so completely worth it! item not reviewed by moderator and published
I substituted locally-raised buffalo short ribs and left the veggies in small dice. I added eight ounces baby bella mushrooms and substituted low-sodium chicken broth for the water. They were fabulous! My husband wanted more the next day, but, alas, they were all gone! Will definitely make this again. Thank you, Chef Anne. item not reviewed by moderator and published
Recipe came out great on the first try. Nochanges needed. item not reviewed by moderator and published
Thx for sharing Anne! This is fantastic! item not reviewed by moderator and published
Did you find a suitable alternative? I'm in recovery as well...but these sound amazing! item not reviewed by moderator and published
The alcohol in the wine cooks off and your left with the notes of the wine. You will not be consuming any alcohol. item not reviewed by moderator and published
The wine cooks off, as Vanessa stated. There should be no concern with "recovering alcoholics" with this dish. Use the wine... item not reviewed by moderator and published
The alcohol cooks off yes, but for a recovering addict I think the respectful thing to do is to keep it out. Beef broth works just as well. You could also substitute with some grape or cranberry juice. item not reviewed by moderator and published

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