Red Wine Braised Beef Short Ribs

"Adapted from PBS Secrets of a Chef, Hubert Keller. This recipe can be made in a pressure cooker in less than 1/2 the time."
photo by threeovens photo by threeovens
photo by threeovens
Ready In:
3hrs 15mins




  • Preheat oven to 350 degrees F.
  • Season short ribs on all sides with salt and pepper.
  • Heat olive oil in an oven safe 5 quart casserole or Dutch oven over high heat.
  • Sear ribs on all sides until browned, about 5 minutes each side.
  • Place ribs in a shallow baking dish.
  • Reduce heat to medium low and add onions, carrots, celery, ginger and garlic.
  • With the back of your knife, smash lemongrass then slice.
  • Add to pot.
  • Sauté vegetables until soft.
  • Add wine and scrape bottom of pot to loosen any brown bits.
  • Add tomato paste, diced tomatoes, brown sugar, parsley, stock, and fresh sage sprig.
  • Return ribs to pot, cover, and place in oven.
  • Cook 1 1/2 hours.
  • Remove cover and cook an additional hour in the oven.
  • Once the ribs are tender, remove to the baking dish and tent with aluminum foil to keep warm.
  • Strain sauce and discard vegetables.
  • Cook sauce another 5 minutes to darken and thicken slightly.
  • Return ribs, heat and serve with polenta or side dish or your choice.

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