Print Recipe

Braised Beef Short Ribs

Author: Jennifer Locklin

Ingredients

  • 4 pounds beef short ribs cut into 1-rib pieces
  • ½ cup flour
  • ¼ cup canola oil
  • 2 cups chopped onion
  • 1 cup chopped celery
  • 4 large garlic cloves minced
  • 1 1/2 cups dry red wine
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon fresh thyme leaves chopped
  • 2 teaspoons salt divided
  • 1 teaspoon fresh cracked black pepper divided
  • 2 cups pearl onions blanched in boiling water 2 minutes and peeled, optional
  • 2 cups baby carrots optional

Instructions

  • Pat short ribs dry and season on all sides with 1 teaspoon salt and ½ teaspoon fresh cracked black pepper.
  • Combine flour with 1 teaspoon salt and ½ teaspoon fresh cracked black pepper and stir together. Dredge each piece to lightly coat with flour on all sides.
  • In a heavy-bottomed skillet, heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a bowl of crockpot. Sprinkle with thyme and additional fresh chopped garlic, if desired.
  • Add chopped onions and celery to pan and cook over medium heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, broth, Worcestershire sauce, deglazing the pan and bring to a boil. Pour over ribs in crockpot.
  • Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid.
  • Set crockpot on low for 6 to 8 hours.
  • *If you want to thicken the juices before serving, remove meat and vegetables to a plate and pour off juice (you may strain, if you’d like) into a large skillet and bring to a boil, reducing to the desired consistency. Reduce heat and return meat and vegetables to the pan and continue cooking for a couple of minutes until meat is heated through.

  • OVEN METHOD:
  • Preheat oven to 350 degrees F.
  • Pat short ribs dry and season on all sides with 1 teaspoon salt and ½ teaspoon fresh cracked black pepper.
  • Combine flour with 1 teaspoon salt and ½ teaspoon fresh cracked black pepper and stir together. Dredge each piece to lightly coat with flour on all sides.
  • In a Dutch oven, heat oil over moderately high heat until hot but not smoking and brown ribs in batches, transferring with tongs to a bowl.
  • Add chopped onions and celery to pan and cook over medium heat, stirring, until golden. Add garlic and cook, stirring, 1 minute. Add wine, broth, Worcestershire sauce, and bring to a boil. Add ribs including any juices that have accumulated in bowl. Add pearl onions and carrots, stirring and pushing down to make sure they are covered by liquid.
  • Cover Dutch oven with a tight fitting lid or foil and place in preheated oven for 1 1/2 hours, or until meat is tender. Transfer meat, pearl onions, and carrots with a slotted spoon to a large bowl or platter.
  • Boil braising liquid, stirring occasionally, until slightly thickened and reduced. Return meat and vegetables to pot and cook over low heat, stirring occasionally, until heated through.