Braised Beef Short Ribs

Chef: Josh Thomsen


Serves: 6 people



  • 6 Portions Beef Short Ribs (trimmed and bones removed, 10-12 oz ea.)

  • 1 Bottle Cabernet Sauvignon

  • 2 Tbsp Olive Oil

  • 1 Cup of all purpose flour for dredging

  • 1 Tbsp Kosher Salt

  • 1 Tbsp Ground Black Pepper

  • 5 Cloves Garlic, Peeled

  • 2 Medium Carrots (Peeled, trimmed and cut into 1-inch lengths)

  • 2 Stalks Celery (Peeled, trimmed and cut into 1-inch lengths)

  • 1 Medium Leek (White and green parts only, coarsely chopped)

  • 6 Sprigs Flat-leaf Parsley

  • 2 Springs Thyme

  • 2 Bay Leaves

  • 2 Tablespoons Tomato Paste

  • 4 Cups of Beef Demi

  • 8 Cups of unsalted Chicken Stock


  1. Pour the wine into a large saucepan set over medium heat. 

  2. When the wine is heated, Carefully set it a flame. Let the flames die out.  

  3. Remove from the heat and cool the wine.

  4. When the wine is cold, place raw short ribs in wine and let marinate over night. 

  5. Next day remove short ribs from wine.  

  6. Set oven at 350 degrees.

  7. Pat dry. Season the ribs all over with salt and pepper.  

  8. Dust the ribs with about 2 tablespoons of seasoned flour. 

  9. Heat Olive oil in a dutch oven or large casserole dish, large enough to hold the 6 portions of ribs over medium heat.  

  10. When the oil is hot, place the ribs into the pot and sear for 4-5 minutes on each side, until well browned. 

  11. Transfer the browned ribs to a plate.  

  12. Remove all but 1 Tablespoon of fat from the pot; lower the heat to medium and toss in the vegetables and herbs.  

  13. Saute’ the vegetables until lightly browned, 5 to 7 minutes.

  14. Stir in the tomato paste and cook for 1 minute to blend. 

  15. Add the wine, browned ribs, Chicken stock and demi.  

  16. Bring to a boil; cover the pot tightly, put into the oven and cook until the ribs are tender enough to be easily pierced with a fork. (about 2 1/2 hours to 3 hours) 

  17. Every 10 minutes or so, lift the lid and skim and discard whatever fat may be floating on the surface.

  18. Carefully remove ONLY the meat to a platter, cover and keep warm.

  19. Boil the liquid until it thickens and reduces to approximately 4 cups.  

  20. Season with salt and pepper and pass through a strainer; discard the solids. 

  21. Place the braised short rib on warm plate and pour the sauce over the meat.  

  22. Serve with potatoes and seasonal roasted vegetables.