Recipe: Braised Short Ribs

Cleveland Cooks: Juicy, braised Table 45 short ribs

Braised Short Ribs


6 Beef short ribs, 8 oz each

½ c Blended oil

Salt and pepper

2 cups Spanish onions, course chopped

4 large garlic cloves

2 cups carrots, course chopped

1 cup Celery, course chopped

3 cups, red wine (Cabernet Sauvignon works well)

8 spring fresh thyme

2 spring fresh rosemary

4 qt chicken stock or veal stock

2 cups tomato paste


1. Season short ribs with salt and pepper

2. Heat pot with blended oil

3. Sear ribs on all sides; remove from heat

4. Add onions, garlic, carrots and celery and cook until softened; about 3 minutes

5. Add wine, stock, tomato paste and fresh herbs

6. Return short ribs to the pot, cover and place in a preheated 350 degree oven

7. Cook until tender, about 3 hours or until fork tender

8. Remove short ribs from stock and strain the liquid

9. Return to the pan and reduce until thick