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    You are in: Home / Recipes / The Best Braised Short Ribs Recipe
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    The Best Braised Short Ribs

    Total Time:

    Prep Time:

    Cook Time:

    3 hrs 30 mins

    30 mins

    3 hrs

    Trinkets's Note:

    My DH is an excellent home chef and prefers cooking meat. He has tried many recipes for short ribs and did not love the results until now. This recipe came from Anne Burell, she's a Food Network star with a show on Saturday mornings. Her show is our favorite! And, wow, these short ribs...OMG! We served them with pasta and roasted brussel sprouts but next time I will do mashed potatoes.

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    Units: US | Metric


    1. 1
      Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat.
    2. 2
      Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
    3. 3
      Preheat the oven to 375 degrees F.
    4. 4
      While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste.
    5. 5
      When the short ribs are very brown on all sides, remove them from the pan.
    6. 6
      Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes.
    7. 7
      Scrape the crud and let it reform.
    8. 8
      Scrape the crud again and add the tomato paste.
    9. 9
      Brown the tomato paste for 4 to 5 minutes.
    10. 10
      Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn.
    11. 11
      Reduce the mixture by half.
    12. 12
      Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat.
    13. 13
      Add the thyme bundle and bay leaves.
    14. 14
      Cover the pan and place in the preheated oven for 3 hours.
    15. 15
      Check periodically during the cooking process and add more water, if needed.
    16. 16
      Turn the ribs over halfway through the cooking time.
    17. 17
      Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce.
    18. 18
      When done the meat should be very tender but not falling apart.
    19. 19
      Serve with the braising liquid.

    Browse Our Top Meat Recipes

    Ratings & Reviews:

    • on November 26, 2008


      From FoodTV Network .. I just found this last wk and had to try it. Really rich sauce and the meat nearly falls off the bone! DH loved it, I liked it a lot, but it gave me reflux later on .... TRY THIS ONE! amber

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for The Best Braised Short Ribs

    Serving Size: 1 (211 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 106.9
    Calories from Fat 2
    Total Fat 0.3 g
    Saturated Fat 0.0 g
    Cholesterol 0.0 mg
    Sodium 410.8 mg
    Total Carbohydrate 14.7 g
    Dietary Fiber 3.0 g
    Sugars 8.0 g
    Protein 2.6 g

    The following items or measurements are not included:

    beef short ribs

    fresh thyme

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