Braised Short Ribs


Braised Short Ribs


  • 6 bone-in short ribs
  • 2 teaspoons kosher salt, divided
  • ¼ teaspoon cracked black pepper
  • 4 tablespoons olive oil, divided
  • 1 large yellow onion, chopped
  • 3 garlic cloves, smashed
  • 2 carrots, peeled and chopped
  • 2 celery ribs, chopped
  • cups tomato paste
  • 2 cups red wine
  • 2 cups water
  • 4 sprigs fresh thyme
  • 2 bay leaves


  • Preheat the oven to 375° F.
  • Sprinkle 1½ teaspoons of salt and black pepper on both sides of short ribs.
  • Heat2 tablespoons oil in a Dutch oven or large pot over high heat. Add half of the short ribs and brown 3 minutes per side. Remove from pan and place on a sheet pan. Continue with the remaining short ribs and repeat the same process. Remove from pan and add to the sheet pan with the first batch of short ribs.
  • Using the same pan, drain the fat and coat the bottom with remaining 2 tablespoons of oil over medium heat. Add onion and garlic and cook for 2 minutes. Add carrot and celery, cook for 5-7 minutes. Season the vegetables with remaining ½ teaspoon of salt. Add the tomato paste and brown for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat to low setting. Reduce the mixture by half.
  • Return the short ribs to the pan; add 2 cups water or until the water has just about covered the meat. Add the thyme and bay leaves. Cover the pan and roast in the oven for 3 hours, adding more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let the sauce reduce. When done the meat should be very tender but not falling apart. Season to taste with salt, if needed and serve with the braising liquid over mashed potatoes, polenta or risotto. Enjoy!