Beef

Corner Kitchen's Beef Short Ribs

Photo by Matthew Westmoreland
Author Notes

This is a wonderful fall and winter dish. Great served on a bed of mashed potatoes with some brown butter green beans on the side. —Corner Kitchen Asheville

  • Prep time 45 minutes
  • Cook time 1 hour 45 minutes
  • Makes 8 servings
Ingredients
  • 8 Beef short ribs, bone-in, trimmed to 3-inch length
  • 1 cup Tomato products (diced tomatoes in juice or fresh tomatoes chopped fine)
  • 2 tablespoons Tomato paste
  • 2 Garlic cloves, minced
  • to taste Kosher salt and ground white pepper
  • 1 Onion, medium sized, diced
  • 1 Carrot, peeled, diced
  • 1 Celery stalk, diced
  • 3 cups Beef broth, low sodium
  • 1 Bay leaf
  • 1 Rosemary sprig
  • 2 Thyme sprig
  • 2 tablespoons Grapeseed oil or olive oil
  • 1 cup Red wine
In This Recipe
Directions
  1. Preheat oven to 325F.
  2. In a dutch oven, season and sear the short ribs in the oil at a high temperature. Remove.
  3. Sweat onions in a pot.
  4. Add celery, carrots, tomato products, garlic and broth. Bring to a boil.
  5. Add the short ribs into the cooking liquid and bring back to a simmer.
  6. Top with the lid and place in the oven with the lid slightly offset.
  7. Cook for at least one hour or until the ribs are fork tender.
  8. Carefully remove the ribs onto a serving platter (a casserole with 2 inch sides is best).
  9. Remove the herb stem and the bay leaf. Puree the cooking liquid using a hand blender (mixing stick/burr mixer).
  10. Check the seasoning and serve!

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