Braised Short Ribs Recipe

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2 votes | 5541 views

Fork-tender, buttery, rich and flavorful, short ribs are sure to please. There may have been a time when tougher cuts of meat, like short ribs and oxtails, were for the poor and tenderloin was for the rich, but those days are gone with the wind. The rich took one taste and realized what they were missing!

Servings: 4


Cost per serving $2.96 view details


  1. To make the short ribs, you will need a thick-bottomed, two-quart saucepot. You will also need some tongs and a strainer or chinoise. Begin by heating the saucepot over high heat and seasoning the short ribs all over with salt and pepper. I personally prefer Meldon Salt and fresh ground pepper. Add the ribs to the pot and then turn the heat down a bit. Sear to golden brown on all sides, then remove to a holding plate. Sauté onion, carrot, and celery until golden brown.
  2. When the vegetables are golden brown, pour in the wine and begin to reduce the wine. Cook until the wine is almost gone. Pour in the stock and then add the short ribs back to the pan when the stock is hot. Cover and allow to simmer for about 3-4 hours until the ribs are fork-tender. Remove ribs, strain liquid, and put the braising liquid back on the heat in a clean pan. Reduce until full-flavored and slightly thickened. Pour over the ribs. Serve immediately
  3. You can also cool down the ribs in the liquid in the refrigerator for use in another dish. Once cool, use a knife to remove a lot of the fat. Simply reheat in the liquid and serve. You can also sauté some fresh vegetables, add the reduced stock and short ribs, and make a nice short rib ragout. Add freshly chopped rosemary and thyme for an even more tantalizing flavor.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 416g
Recipe makes 4 servings
Calories 522  
Calories from Fat 401 77%
Total Fat 44.79g 56%
Saturated Fat 14.7g 59%
Trans Fat 0.0g  
Cholesterol 63mg 21%
Sodium 832mg 35%
Potassium 450mg 13%
Total Carbs 3.57g 1%
Dietary Fiber 0.6g 2%
Sugars 1.11g 1%
Protein 14.98g 24%
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