Slow Braised Beef Short Ribs

Total Time:
18 hr 55 min
25 min
12 hr
6 hr 30 min

4 servings

  • Marinade:
  • 5 pounds (3-inch thick cut) bone-in beef short ribs
  • 1 bunch each fresh thyme, rosemary, and sage leaves, chopped
  • 2 tablespoons each kosher salt and freshly ground black pepper
  • 2 (750-ml) bottles Cabernet Sauvignon
  • Olive oil, for searing ribs
  • 1 yellow onion, medium dice
  • 2 carrots, peeled and medium dice
  • 2 ribs celery, medium dice
  • 3 cloves garlic
  • 4 quarts veal stock
  • 3 bay leaves
  • 1 -ounce dry porcini mushrooms
  • Season the ribs liberally with herbs and salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in the refrigerator.

  • Preheat oven to 375 degrees F.

  • Remove ribs from marinade, pour all the wine into a saucepot, and reduce by half. Meanwhile, heat a layer of olive oil in a large cast iron pan over medium-high heat. Sear ribs on all sides until well browned. Place browned ribs into a braising or deep roasting pan. Brown onion, carrots, celery, and garlic in the same cast iron pan, adding more oil as needed. Scatter browned vegetables over the ribs. Add the reduced wine, the stock, bay leaves, and mushrooms. Cover the pan with parchment paper and foil and place in the oven for 5 hours. Transfer from the oven and allow the ribs to rest for 1 hour before removing the bones. Skim any fat from the sauce. Remove vegetables from the pan and set aside. While ribs are resting, strain sauce into a saucepot and reduce for 1 hour. Pour hot sauce over ribs and vegetables and serve.

Professional Recipe: This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.

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4.9 8
Made this today for easter dinner, everybody loved it!! I added a bit of apple cider vinegar and cooked in clock pod cos we have to get out for egg hunt :) item not reviewed by moderator and published
Very tasty! My kids ate everything on the plate!...Lots of time spent to prep and cook. It taste exactly like an excellent roast which was awesome!, but I guess I expected something more exotic tasting. It was the first time I've ever made short ribs, and I think the first time I've even eaten them period. So I didn't really know what to expect. item not reviewed by moderator and published
YUM! I used buffalo short ribs and decreased the amounts on everything (because its only two of us) so therefore i decreased the marinating time to about 4hrs and cooking time to 3 hrs. Didn't have any porcini so cooked up some baby bellas by themselves and added at the end and I cannot believe how delicious!! Definately need to have the day off to do but what a great sunday dinner! Served with mixed veggies and boiled potatoes with dill! item not reviewed by moderator and published
I am not a fan of short ribs but my husband loves them. I thought I would try this recipe as braising them for a long period of time would render the fat down, which it did. They were excellent. I will always cook them this way now. item not reviewed by moderator and published
I had this at a friend's house and loved it so much, I had to get the recipe and review it. The flavor is absolutely delicious-real comfort food. Great for a snowy weekend when you're stuck in the house. Certainly not inexpensive with the wine and fresh herbs-but not all comfort food has to be cheap. We had to substitute chicken stock for the veal and it worked out fine. Makes enough for a large family. Gotta try it. item not reviewed by moderator and published
I made this meal last night for my fiance and he was thrilled. He said it was the best meal I have ever made. The meat just fell off the bone and was so tender. item not reviewed by moderator and published
This was an amazing main dish!!! My husband loved it. item not reviewed by moderator and published
I wanted to try this recipe as I thought I would be presented with a meal that was out of the ordinary. However, though the short ribs were very good, and were exceedingly tender, there was nothing special about this recipe, especially considering two bottles of wine and the fresh herbs, and at a cost of almost $15 per person. Actually, this tasted almost exactly like the simple pot roasts I have made for years, using only a cup of wine, some soy sauce, and a bit of vinegar. In summary, this recipe is good, flavorful, but not special in any way. 4 stars are for the taste. item not reviewed by moderator and published

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