Simple Braised Short Ribs
Enjoy these succulent short ribs over egg noodles or mashed potatoes for dinner one night and save the rest for holiday hors d’oeuvres.
Serves: Serves 6 or 2 to 4 with leftovers to make Short Rib Toasts
  • 3 pounds boneless short ribs
  • 2 tablespoons olive oil
  • Salt and ground black pepper
  • 3 large carrots cut into large chunks
  • 3 celery heart stalks, cut into large chunks
  • 1 large sweet onion cut into fourths
  • 4 smashed garlic cloves
  • 2 to 3 sprigs each: rosemary and thyme
  • 3 bay leaves
  • 3 tablespoons all-purpose flour
  • 2 cups full-bodied red wine
  • 1 cup beef broth
  1. Adjust oven rack to lower middle position and preheat oven to 450 degrees. Heat a large heavy pot over low heat.
  2. Place short ribs in a medium bowl. Pour 2 tablespoons of oil over the meat, season with salt and pepper and toss to coat.
  3. A few minutes before cooking, increase heat to a strong medium-high until wisps of smoke start to rise from the pan. Add meat; sear until 2 sides form an impressive, dark brown crust, 8 to 10 minutes. Transfer to a plate
  4. Add carrots, celery, onion, and garlic to empty pot; sauté until softened, 4 to 5 minutes. Add herbs; cook until fragrant, about 30 seconds. Whisk in flour, then wine and broth and seasoning with salt and pepper.
  5. Place a sheet of heavy-duty foil over the pot. Press the foil down so that it touches the stew. Seal foil completely around the edges. Place lid snugly on pot. Turn burner on medium-high until you hear juices bubble. Set pot in oven and cook for 1½ hours.
  6. Remove pot from oven, and carefully remove foil; let meat rest about 15 minutes. When ready to serve, stir in water if necessary to rehydrate stew juices to thin gravy. Return stew to burner and heat throughout.
Recipe by Three Many Cooks at