Recipe courtesy of Grampa's Bakery & Restaurant

Braised Short Ribs

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  • Level: Easy
  • Total: 2 hr 35 min
  • Active: 35 min
  • Yield: 8 servings
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1/4 cup high-gluten flour

1 ounce salt

1 ounce black pepper 

Eight 3-bone 8-ounce beef short ribs 

6 ounces olive oil 

2 carrots, sliced 

2 onions, chopped 

4 ounces chopped garlic 

4 cups beef stock 

4 sprigs fresh rosemary 

Chopped fresh parsley, for garnish

Mashed potatoes, for servings


  1. Preheat oven to 350 degrees F.
  2. Stir together flour, salt and pepper in a dish, then dredge ribs in mixture and set aside.
  3. Heat olive oil in a large braising pan over medium to high heat. Add ribs and brown for about a minute on each side. Remove the ribs and set aside. Lower the heat, then add carrots, onions and garlic and cook for 2 or 3 minutes.
  4. Pour beef stock into braising pan and stir together with the onions, carrots and garlic.
  5. Put ribs in a 4-inch hotel pan and pour mixture from braising pot over the ribs. Add rosemary. Roast, covered, until fork-tender, about 2 hours.
  6. Garnish with fresh chopped parsley and serve with Homemade mashed potatoes.
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