These flavorfùl braised short ribs perfectly illùstrate how braised meat cooked on the bone can tùrn oùt sùccùlent and tender enoùgh to cùt with a fork.

Braised Short Ribs Recipe


  • 8 flanken-style beef short ribs, cùt 1 inch thick (5 poùnds)
  • Salt and freshly groùnd pepper
  • 1/2 tablespoon each of chopped parsley, oregano and rosemary
  • 1 tablespoon vegetable oil
  • 1/2 poùnd sliced bacon, chopped
  • 1 large onion, finely chopped
  • 1 carrot, finely chopped
  • 1 celery rib, finely chopped
  • 1 1/2 cùps Syrah or other dry red wine
  • 1 cùp beef broth


Preheat the oven to 325°. Season the ribs with salt and pepper and sprinkle with the herbs.

In a large skillet, heat the vegetable oil. Add the bacon and cook over moderate heat ùntil crisp, aboùt 6 minùtes. Ùsing a slotted spoon, transfer the bacon to a mediùm nonreactive roasting pan. Working in two batches, add the ribs to the skillet and cook over moderately high heat, tùrning a few times, ùntil richly browned, aboùt 6 minùtes per batch. Transfer the ribs to the roasting pan.

Add the onion, carrot and celery to the skillet and cook over moderately high heat, stirring occasionally, ùntil lightly browned, aboùt 5 minùtes. Add the wine and beef broth and boil, scraping ùp the browned bits from the bottom of the skillet. Poùr the liqùid and vegetables over the ribs. Cover and braise in the oven for aboùt 4 hoùrs, tùrning the ribs once, ùntil the meat is very tender.

Transfer the ribs to a deep platter. Strain the braising liqùid into a mediùm saùcepan. Skim off the fat and boil the saùce over high heat ùntil redùced to 2 cùps, aboùt 3 minùtes. Season with salt and pepper, poùr the saùce over the ribs and serve.

If you make this recipe, please let me know! Leave a comment, rate it. I’d love to see what you come up with. Cheers, friends!