Braised Beef Short Ribs2021-07-08T14:09:27-04:00

Braised Beef Short Ribs

Presented by Zest


  • 4 10-oz. short ribs
  • Salt, as desired
  • Pepper, as desired
  • Ground coriander, as desired

Oil for sautéing

  • Mirepoix*
  • 4–6 cloves peeled garlic
  • 1 bay leaf
  • 2 sprigs thyme
  • 2 cups red wine
  • 6 cups beef broth

*Diced mixture of 1 white onion, 2 carrots, 1/2 head celery, and 1/2 cup peeled garlic.


Season the short ribs generously on all sides with salt, pepper, and coriander. Using a minimal amount of oil, sear the meat in a hot ovenproof pan or Dutch oven until golden brown. Remove from heat, transfer short ribs to a plate, and set aside. Return pan to cooktop and sauté mirepoix until caramelized. Add red wine and cook until liquid is reduced by half. Add beef broth, short ribs, and herbs and bring to a boil. Cover and transfer to a 320°F oven. Braise for approximately 3 hours until short ribs fall apart by touch. Remove short ribs to a platter, reduce liquid in pan by half and puree (with all vegetables) for the sauce. Serve as desired – mashed potatoes make a great base – with sauce spooned over the meat. [Zest presents this entree with a crispy potato cake, roasted baby carrots, mushrooms, and pearl onions.]


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As seen in the Summer/Fall 2021 Issue

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