Braised Short Ribs

Patience is a virtue, especially when it comes to braising. Allowing the meat to brown for the proper amount of time will release the hidden flavor within the compact ribs, and meld with the aromatic vegetables for a deeply seasoned dish.
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  • Level: Easy
  • Total: 3 hr 30 min
  • Active: 20 min
  • Yield: 6 servings
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4 pounds short ribs, cut 2-inches thick

1/4 cup extra-virgin olive oil

kosher salt

Freshly ground black pepper

2 Onions, cut into large chunks

1 large leek, cut into thirds

1 bunch bouquet garni, 5 sprigs parsley, 2 bay leaves, and 4 sprigs of thyme, tied with twine

4 medium carrots, peeled and trimmed

1 head garlic, cut in half, horizontally

2 shallots, cut in half, horizontally

2 red bell peppers, quartered, stems and seeds removed

1 Jalapeno pepper, quartered, stems and seeds removed

2 tomatoes, cut in half, horizontally

1 teaspoons black peppercorns

1 1/2 cups dry red wine, about 1/2 bottle


  1. Preheat the oven to 375°F (190°C). Heat 1 tablespoon (15 ml) olive oil in a large, heavy-bottomed pot over medium-high heat. Season the short ribs with salt and pepper, add to the pot and cook until all sides are golden brown, 6 to 7 minutes a side.
  2. Meanwhile, heat the remaining olive oil in a large skillet over high heat. Add the onions, leeks and shallots and cook until fragrant, 5 to 7 minutes. Season with salt and pepper. Add the red bell pepper to the pot with the short ribs. Slice the Jalapenos and add to the sauteing vegetables.
  3. Once the short ribs are completely browned, add the sauteed vegetables, tomatoes, carrots, garlic, bouquet garni, peppercorns and wine to the short ribs. Fill with water within 1 inch (2½cm) from the top and bring to a boil. Cover and transfer to the oven and braise until the meat is fork-tender, 2½ to 3 hours.
  4. Check the short ribs and if they are fork-tender, remove from the oven. Discard the bouquet garni. Serve the short ribs with the vegetables.