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Braised Beef Short Ribs


Although in the video Pete braises 10 pounds of short ribs, we have halved the recipe here to serve 4-6 people. Expect to serve 1 rib per child and 2-3 per adult at 3-4 ounces pre-cooked weight.

Ingredients:

  • 2-4 pounds 3″ cut beef short ribs
  • 1 Tbs powdered garlic
  • 2 tsp smoked paprika
  • 2 tsp tsp dried herb blend– we used basil/thyme/rosemary, but you could just use thyme or rosemary
  • 2 tsp salt
  • 1 tsp pepper
  • 1lb baby carrots or 3-4 carrots peeled and rough chopped
  • 1 fennel bulb rough chopped
  • 2 celery ribs rough chopped
  • 1 medium yellow onion rough chopped
  • 1/2 cup marsala wine or other good quality red wine
  • 1 cup beef stock
  • 1 16oz canned diced tomatoes and their juices
  • 1 pint cherry or grape tomatoes–optional

Preheat oven to 325 degrees.
Mix together spices, herbs, and salt and pepper. Thoroughly coat all sides of the short ribs with this dry rub. Heat a large saute pan over high heat and add 1 Tbs of canola oil, swirling to coat. Add short ribs one at a time, searing on all sides. Set ribs aside as they are finished. Add carrots and fennel to pan, stirring occasionally and cook over medium heat for 2 minutes. Add celery and onion, and cook for another 2 minutes or until all vegetables are beginning to caramelize. Add 1/2 cup of wine and reduce by half over medium heat. Add 1 cup beef stock and use a stiff edged spatula to pull up any remaining flavorful bits from the bottom of the pan. Add one 16 oz can of diced tomatoes and their juices, stir to combine. Pour vegetables and braising liquid over short ribs in an oven proof dish. Cover tightly and place in the middle of a 325 degree oven for 2 and 1/2 hours. Serve short ribs along with a few of the larger braised vegetable, grape tomatoes if desired, and a little bit of the braising liquid.

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About Chef Pete

Chef Pete received his classical training at the Western Culinary Institute in 1999, and then went on to work in the kitchens of various restaurants in WI, NM, and IL.

After working as a corporate chef for Sub-Zero Corp. and then the Viking Cooking School, Pete realized that there are 4 things in life that he truly loves:
1. His Family
2. Teaching others how to cook great food in their own kitchens.
3. Cycling
4. Tacos.
In That Order.

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