Braised Short Ribs

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  • 4-5 pounds thick-cut bone-in short ribs
  • 1 medium yellow onion, minced
  • 1 medium carrot, minced
  • 1 stalk celery, minced
  • 1 (6 ounce) can tomato paste
  • 2 cups beef broth
  • 2 large cloves garlic, peeled, smashed
  • 2 bay leaves
  • 2-3 sprigs fresh thyme (or 1 teaspoon dried)
  • 1/2 cup balsamic vinegar
  • 2 cups water (approximate)
  • Olive oil
  • Salt and freshly ground black pepper


Heat oven to 350°F. Heat a large, lightly oiled sauté pan to medium-high. Season short ribs with salt and pepper and brown well on all sides, working in batches if necessary.
Remove ribs from pan and place in a casserole dish (they should fit well and not too snugly). Pour off excess fat from sauté pan and return to heat. Add onion, carrot and celery. Stir occasionally until nicely browned. Add tomato paste; stir for about one minute. Add beef broth, garlic, bay, thyme and balsamic. Season to taste with salt and pepper and pour over ribs. Add about 2 cups water, or enough to cover 3/4 of ribs. Cover with foil and bake 1 1/2 hours. Remove foil and turn ribs every 15-20 minutes, or until nicely glazed and very tender, but not falling off the bones. Remove to a platter and skim fat from sauce. Either pour over ribs for a rustic, chunky sauce or strain (push as many of the solids through strainer as possible) before pouring over ribs. Serve.

Recipe from Central Market Mill Creek - Culinary Resource Center
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