Braised Short Ribs

Braised Short Ribs

Course: Beef, Main Dish


  • 1 Tbsp extra-virgin olive oil
  • 4 bone-in short ribs
  • 1 large onion diced
  • 1 tbsp rosemary fresh
  • 2 tbsp thyme fresh
  • 2 bay leaves
  • 2 celery stalks diced
  • 2 cloves garlic
  • 1 1/2 cups tomato paste
  • 2-3 cups red wine
  • 1 tsp salt
  • 1 tsp black pepper freshly ground


  • Preheat oven to 350
  • Heat olive oil in a pan and after patting the ribs dry, brown them in the oil.
  • Remove from pan and add onion, rosemary, thyme and bay leaves and sauté until tender.
  • Then add celery, carrots and garlic and sauté for a couple more minutes.
  • Add the tomato paste and cook until browned.
  • Add 1/2 cup water and wine and then add the ribs to the veggie mixture.
  • Braise for 2-3 hours, checking every 30 minutes. Flip the ribs half-way through the cooking time and sprinkle with salt and pepper.
  • After the ribs are cooked, remove the 2 cups of the sauce, puree and spoon over the ribs to serve.
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