Short ribs are a type of beef cut that comes from the rib section of the cow. They are a popular and flavorful choice for braising and slow-cooking due to their rich marbling and connective tissues. The name “short ribs” refers to the fact that the meat is cut into short, rectangular pieces, typically 2 to 6 inches in length.

Short Ribs

Recipe by caion


Prep time


Cooking time



Short ribs are known for their tenderness and succulence when cooked properly. They have a good amount of fat marbling, which adds to their flavor and prevents the meat from drying out during the cooking process. This fat also helps create a luscious and rich sauce or gravy as the ribs cook down.


  • 4 pounds (1.8 kg) beef short ribs (English cut)

  • 2 tablespoons vegetable oil

  • 1 large onion, chopped

  • 2 carrots, chopped

  • 2 celery stalks, chopped

  • 4 garlic cloves, minced

  • 2 cups beef broth

  • 1 cup red wine (such as cabernet sauvignon)

  • 2 tablespoons tomato paste

  • 2 tablespoons all-purpose flour

  • 1 tablespoon brown sugar

  • 1 teaspoon dried thyme

  • 1 teaspoon dried rosemary

  • 2 bay leaves

  • Salt and pepper to taste


  • Preheat your oven to 325°F (160°C).
  • Season the short ribs generously with salt and pepper.
  • In a large Dutch oven or oven-safe pot, heat the vegetable oil over medium-high heat. Brown the short ribs on all sides until they develop a nice crust. Work in batches if needed to avoid overcrowding the pot.
  • Remove the short ribs from the pot and set them aside on a plate.
  • In the same pot, add the chopped onion, carrots, and celery. Sauté them until they soften and start to caramelize, usually around 5 minutes.
  • Add the minced garlic and cook for an additional minute, stirring constantly to avoid burning.
  • Stir in the tomato paste and flour, and cook for a couple of minutes to eliminate the raw flour taste.
  • Pour in the red wine and beef broth, stirring to combine. Add the brown sugar, thyme, rosemary, and bay leaves. Bring the liquid to a simmer.
  • Return the browned short ribs to the pot, along with any juices that collected on the plate. The liquid should come up about two-thirds of the way up the sides of the ribs.
  • Cover the pot with a lid and transfer it to the preheated oven.
  • Braise the short ribs in the oven for about 2.5 to 3 hours or until the meat is tender and easily pulls apart with a fork.
  • Once the short ribs are done, remove the pot from the oven, and skim off any excess fat from the surface of the sauce.
  • Serve the short ribs with the rich sauce on top. They pair wonderfully with mashed potatoes, polenta, or a side of roasted vegetables.

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