Free Shipping on 3 TasteBooks or more

Braised Beef Short Ribs

KevinKevin Smith
servings:Makes 6 servings
prep time:
1 hour
cook time:
3.5 hours
total time:
4.5 hours


  • 3 pounds Beef short ribs
  • Flour, Paprika, Salt and Black pepper (for dredge)
  • 1 tbs Olive oil
  • 1 Onions, diced
  • 1 head of Garlic, diced
  • 3 Shallots, diced
  • 3 Carrots, diced
  • 3 stalks of Celery, diced
  • 1 bundle of Rosemary/Thyme/Sage, tied
  • 2 cups Red wine (dry)
  • 2 cudle of Rosemary/Thyme/Sage, tied



  • 1

    Preheat oven to 325 degrees F.

  • 2

    Dredge short ribs in flour mix and sear on all sides in the fat of choice. Remove meat and set aside.

  • 3

    Sauté diced onion/garlic/shallot/carrot/celery in dutch oven and cook over moderate heat, stirring, until golden. Add sautéed veggies to the dutch oven with the bundle of fresh herbs. Add ribs to dutch oven. Deglaze the pan with red wine, and add to the pot. Continue deglazing pan with stock and add to the pot. Close lid and simmer in the oven for 3 hours. After that, take off the lid, and cook for another 30 minutes. Take out and cover.


Strain braising liquid, and add back to a sauté pan over medium heat. Add a table spoon of flour and a pat of butter. Whisk until smooth and reserve.



You must be logged in as a member
to rate recipes. Log In or Join.


add your review

You must be logged in as a member to review recipes. Log In or Join.

more food from around the web

Welcome to TasteBook
All your favorite recipes
& cookbooks in one place.
Join Now!

Connect with TasteBook

Newsletter Sign-Up

Receive our weekly featured recipe and the best of the TasteBook blog right to your inbox.