Braised Short Ribs Of Beef Recipe

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Braised Short Ribs of Beef

Jamallah Bergman


These short ribs are simmered long and slow and will fall apart as soon as you try and pick them up with your fork.

pinch tips: How to Use a Meat Thermometer






1 tsp
freshly ground black pepper, plus additional to sprinkle over ribs before cooking
4 lb
beef short ribs, cut into 2 inch lengths
5 Tbsp
best quality olive oil
8 clove
garlic, peeled and finely chopped
1 1/2 c
canned italian plus tomatoes with juice
2 c
peeled and sliced carrots (1/8 inch thick slices)
3 c
sliced onions
whole cloves
1/2 c
chopped fresh italian parsley
3/4 c
red wine vinegar
3 Tbsp
tomato paste
2 Tbsp
brown sugar
2 tsp
1/4 tsp
cayenne pepper
3 c
beef stock (approximately)

Directions Step-By-Step

Sprinkle the pepper over short ribs. Heat the olive oil in a Dutch oven or casserole over medium heat. Sear the ribs 3 or 4 at a time, browning well on all sides. As they are browned, drain them on paper towels.
Preheat oven to 350.
Return half of the ribs to the casserole. Sprinkle with half of the garlic. Layer half of each vegetable over the meat. Add 4 cloves and sprinkle with half of the parsley. Repeat with remaining ingredients, ending with a layer of chopped parsley.
In a bowl mix together the vinegar,tomato paste,brown sugar,salt, the 1 tsp black pepper and cayenne. Pour it over the meat and vegetables and then add the beef stock just to cover.
Cover the casserole, set over medium heat, bring to a boil. Bake on the center rack of the over for 1 1/2 hours. Uncover and continue baking until meat is tender , 1 1/2 hours longer. Taste, correct the seasoning, and serve immediately.

About this Recipe

Course/Dish: Beef, Ribs
Other Tag: Quick & Easy