Recipe courtesy of Nicolas Boutin

Prime Angus Beef Short Ribs

  • Level: Intermediate
  • Total: 3 hr
  • Active: 15 min
  • Yield: 4 servings
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3 pounds boneless prime Angus beef short ribs

2 teaspoons salt

1 teaspoon black peppercorns, crushed

1 teaspoon sugar

6 peeled shallots, chopped

1 fresh bay leaf

Dash of fresh thyme leaves

3 cups red wine

1 cup beef or veal stock


1/2 pineapple, peeled and cut into 1-inch cubes

1 tablespoon pistachio oil

Chopped scallions


In a large pan over medium-high heat, sear the short ribs on all sides, in batches if necessary. Add the salt, peppercorns, sugar, shallots, bay leaf and thyme. Stir for 1 minute, and then deglaze with the red wine. Cook for 4 minutes, and then add the beef stock. Cover, reduce the heat to medium-low and simmer, stirring occasionally and skimming fat from the surface, until the meat is tender, about 2 1/2 hours. 

Remove the meat and pass the cooking juices through a sieve into a saucepan. Reduce the juices over medium heat until a smooth texture. Add a dash of butter. Mix the pineapple cubes with the pistachio oil and some scallions. Serve with the beef and sauce. 

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