Lip Smacking Savory Beef Short Ribs

Recipe by Baby Kato
READY IN: 3hrs 30mins




  • Heat oil in a heavy pan. I use a cast iron one.
  • I sear the ribs, two at a time to give them space to cook, for about 5 minutes per side or until well browned.
  • After all the ribs have been seared, remove from pan and put aside until needed.
  • Add leeks, carrots, parsnips, celery, onion, shallots and garlic to the pan and cook on low heat, stirring occasionally for 15 - 20 minutes.
  • Now add the tomato paste, salt, red & black peppers to the vegetable mixture and cook for 8 - 10 minutes more.
  • Next add the vinegar, sugar, rosemary, thyme, mustard, mix well and then add the beef stock.
  • Preheat oven to 325 degrees.
  • Return the short ribs to the pot and bring to a low simmer and cover.
  • Place in a 325 oven for 2 - 2 1/2 hours or until the ribs are tender.
  • Remove the ribs from pot, cover with foil to keep warm.
  • Remove all vegetables from liquit and bring the liquid to a boil, cooking until reduce to 1 cup.
  • Drizzle the glaze over the ribs and enjoy.