Short Ribs, Big Flavor

By Nadya
December 12, 2014
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Author Notes:

This is a perfect weekend recipe. It cooks low and slow, fills your home with an amazing aroma and offers an incredibly satisfying meal.
Step-by-step pictures at


Serves: 4-6

  • 3.5 pounds short ribs
  • 2 large onions, sliced roughly
  • 5 whole anchovies
  • 5 cloves of garlic
  • 1 tablespoon paprica (dolce or picante)
  • 1 cup wine
  • 1 cup broth
  • 43 ounces crushed tomatoes
  • 1 sprig rosemary
  • 2 sprigs thyme
  1. Preheat the oven to 300*F. Meanwhile salt short ribs on all sides (fairly liberally). Heat oil in a large cast iron pot (8+ gallon capacity).
  2. Once the oil is almost smoking, place 1/3 of short ribs in the pot and sear for a 3-4 minutes until very golden.
  3. Turn over and repeat. Do this for all the sides. Repeat with the remaining 2/3 short ribs. Rest seared short ribs on a plate.
  4. Once all of the ribs have been seared, place all of the onions into the emptied pot. Turn the heat down and cook the onions until they soften 5-10 minutes.
  5. Add the anchovies and continue cooking until they dissolve. Add the garlic, cook for 30 seconds, add the paprica and cook for another 30-45 seconds.
  6. Add tomatoes, turn up the heat and use a wooden spoon to get all of the delicious brown bits off the bottom of the pot. Add the stock and wine, mix well and bring to a simmer. Add the herbs and nestle the beef gently back into the pot.
  7. Bring to a simmer, cover and place in the preheated oven for ~3 hrs. Serve with potatoes and peas sautéed in butter.

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