Braised Beef Short Ribs

Prep Time: 4½ Hours

Yields: 8 Servings


Braising is a process of cooking food in a little water over a long period of time. This method is used on tougher cuts of meat to guarantee tenderness and to impart a vegetable-infused flavor.


6 pounds beef short ribs

salt and black pepper to taste

granulated garlic to taste

8 slices bacon, chopped

2 large onions, quartered

3 stalks celery, quartered

3 carrots, sliced

8 cloves garlic, smashed

6 cups beef stock, bouillon or water

1 cup dry red wine

3 sprigs fresh thyme

6 leaves fresh basil


Preheat oven to 350°F. Season short ribs with salt, pepper and granulated garlic then set aside. In a 10-quart Dutch oven, brown bacon over medium-high heat to render fat. Do not burn. Remove crisp bacon and set aside. Brown short ribs in bacon fat, 4 at a time, taking care not to burn bacon fat. Once all ribs are brown, remove from pan and set aside. Add onions, celery, carrots and smashed garlic to pan. Sauté 2–3 minutes to tenderize vegetables. Pour in stock and red wine. Bring to a rolling boil then reduce to simmer. Add cooked bacon, browned short ribs, thyme and basil. Season stock with additional salt and pepper if necessary. Return mixture to a rolling boil, cover tightly with aluminum foil then place in preheated oven. Cook approximately 4 hours. You may check tenderness at 3 hours. When ribs are fork-tender, remove from stock and set aside. Reduce stock by half over stove top. When ready to serve, strain stock, return ribs to pot along with sauce and reheat in oven. Ribs may be prepared up to 3 days in advance and remain in stock until ready to serve.