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4 from 1 vote

Braised Short Ribs

Braised Short Ribs
Servings: 6


  • 10 springs parsley
  • 2 sprigs rosemary
  • 4 cups beef stock
  • 1 head garlic peeled and seperated
  • 4 cups Cabernet Sauvignon
  • 1/2 cup port wine
  • 3 tablespoons allpurpose flour
  • 1 tablespoon tomato paste
  • 2 medium onions diced
  • 2 stalks celery diced
  • 2 carrots diced
  • Kosher salt and freshly ground pepper
  • 6 pounds short ribs
  • 3 tablespoons olive oil
  • 2 bay


  • 1. Pre-heat oven to 375 degrees. Tie short ribs together with kitchen string, then salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat, and brown short ribs on each side. Remove short ribs, and add carrots, celery, and onions to pan and cook to a golden brown, 5 to 10 minutes. Add tomato paste and flour, and cook 2 to 3 minutes.

    2. Return short ribs to the pot, and deglaze with port and red wine. Cook until liquid is reduced by two-thirds. Bunch rosemary, parsley thyme, and bay leaves together and tie the bundle with kitchen string. Add garlic, the tied herbs, and stock. Bring to a boil, cover, and transfer to oven for 3 hours, until meat is fork-tender.

    3. Transfer short ribs to a platter. Strain sauce through a fine sieve or cheesecloth into a medium-size saucepan. Reduce sauce over medium heat until it thickens. Adjust seasoning, spoon sauce over short ribs, and serve.