Neelys Short Ribs

  • Level: Easy
  • Total: 3 hr 45 min
  • Prep: 25 min
  • Cook: 3 hr 20 min
  • Yield: 4 to 6 servings
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1/4 cup olive oil, divided

6 pounds beef short ribs

Salt and freshly ground pepper

1 large onion, coarsely chopped

1 carrot, chopped

4 cloves garlic, chopped

2 celery ribs, chopped

1 tablespoon tomato paste

2 cups dry red wine

3 cups low-sodium chicken stock

1 (15-ounce) can diced tomatoes, in thick puree

3 thyme sprigs

1 bay leaf

1 orange, zested

1 tablespoon chopped parsley leaves, for garnish


  1. Preheat the oven to 350 degrees F. Heat about 2-tablespoons of the olive oil in a large Dutch oven over high heat.
  2. Season the short ribs well with salt and pepper. Over medium heat, brown ribs for 6 minutes on each side. You will need to do this in batches. Remove the browned short ribs to a plate and repeat with remaining ribs and oil.
  3. Add onion, carrots, garlic, celery, and salt and pepper to the Dutch oven and saute until softened, about 5 minutes. Add the tomato paste and wine to the vegetables and cook, stirring, about 1 minute. Add the stock, diced tomatoes, thyme, and bay leaf. Return the browned short ribs and any juices that have accumulated back into the Dutch oven. Add orange zest. Cover with a heavy lid and place in the oven and braise for 3 hours or until the meat is very tender.
  4. Once the ribs are tender, remove the ribs to a platter. Taste for seasoning. Add salt and pepper, to taste. Serve the short ribs over the stone ground grits, if desired. Garnish with fresh chopped parsley.
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