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Braised Short Ribs

Braised Short Ribs

Yield: 4 Servings
Prep: 3 HRS 15 MIN | Cook: 2 HRS 30 MIN
Total Time: 3 HRS 45 MIN


  • 4 pounds beef short ribs
  • Kosher salt and freshly ground black pepper, to taste
  • ⅓ cup all-purpose flour
  • 3 tablespoons olive oil
  • 1 sweet onion, chopped
  • 2 large carrots, cut into 1-inch pieces
  • 2 celery ribs, chopped
  • 3 tablespoons tomato paste
  • 3 cloves garlic, minced
  • 2 cups dry red wine
  • 1 ½ cups beef stock
  • 2 tablespoons balsamic vinegar
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1 bay leaf
  • Preheat oven to 300 degrees F. Season beef with 2 teaspoons salt and 1 teaspoon pepper. Working one at a time, dredge in flour.
  • Heat olive oil in a Dutch oven over medium high heat. Working in batches, add beef and cook until evenly browned, about 10-15 minutes; set aside. Drain excess fat, reserving 2 tablespoons in the Dutch oven.
  • Reduce heat to medium. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 5-7 minutes.
  • Stir in tomato paste and garlic until fragrant, about 1 minute.
  • Stir in wine, beef stock and balsamic vinegar, scraping any browned bits from the bottom of the Dutch oven. Stir in thyme, rosemary and bay leaf; season with salt and pepper, to taste.
  • Bring to a boil; reduce heat and simmer. Top with beef, bone-side up.
  • Place into oven, covered, and bake until beef is fork-tender, about 2 hours and 30 minutes. Set beef aside; keep warm.
  • Skim any remaining fat from surface and discard. Bring to a boil; reduce heat and simmer until reduced by half, about 10-15 minutes. Season with salt and pepper, to taste.
  • Serve beef with juices immediately with mashed potatoes, if desired.