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Braised Beef Short Ribs

post #1 of 7
Thread Starter 

Anyone has a good short ribs recipe that can share?


Many thanks



post #2 of 7

I do them sometimes with dark beer, dried tart cherries and fennel bulb instead of onion. I'll have to poke around and see if I ever wrote down the recipe.



Food nourishes my body.  Cooking nourishes my soul.
Food nourishes my body.  Cooking nourishes my soul.
post #3 of 7

Chopped veg of choice sauteed until any onion or celery is clear(could caramelize it too), a dark lager or ale, some beef stock, add ribs and braise after lightly browning them.

post #4 of 7

I use boneless short ribs. I sear them, brown some sliced onions and carrots, top with the short ribs and pour in a good dark beer (I use a home-brew winter warmer). I cover and cook low and slow (oven or stovetop) until nice and tender.


I love them in short rib tacos...a bit of pickled red onion, the short rib meat, some salsa verde and a sprinkle of cotija cheese... 

post #5 of 7

As per Jean Georges - 


2 tbsp vegetable oil

3 tbsp unsatled butter

4 Lbs short ribs

salt and pepper

1 large onion, roughly chopped 1 large carrot roughly chopped

1 stalk celery, roughly chopped

4 large cloves garlic, smashed

3 sprigs thyme

4 stems parsley

1/2 cup parsley, chopped

1 or 2 bay leaves

1 bottle Cote Du Rhone or Zinfandel


1.  In a casserole at high heat- brown the ribs well on all sides, season as you cook about 20 minutes. Remove ribs, discard fat, and wipe casserole clean.


2.  Pre-heat oven to 350 degrees. 1 tbsp oil and 1 tbsp butter, med high heat, add onion, carrot, celery, garlic, pepper and large pinch salt, cook, stirring until onions are soft, about 10 minutes.


3. Add wine, thyme, parsley stems, bay leaves, bring to boil and add ribs and cover. Place in oven for 3 hours until meat is tender, turning once or twice per hour.


4.  Transfer ribs to a platter, strain liquid extracting all the juices into a bowl and refrigerate sauce and meat separately. Skim fat when sauce is cooled. Reheat, boil and stir in 1 tbsp butter, whisk until slightly thick, add ribs, 1/2 the parsley and re-heat ribs. Season and serve. Garnish with parsley.


Serve over mashed potatoes or similar root vegetable. Note : it might take longer than 3 hours. Leave yourself 4 just in case. When the meat is stringy and falls apart, it's done.  


I've made this numerous times and have yet to be disappointed. 

post #6 of 7
Thread Starter 

Thanks guys!

post #7 of 7

In the fall every year I like to do braised short ribs with apple cider.



I salt and pepper the short ribs and then brown them off in the pot.  Then pull them out


Throw in onions, celery, carrot


then add 2 cups cider, and 1 cup beef broth and add ribs back in


then I put in 2 cinnamon sticks, bay leaf, thyme, rosemary, allspice



and that is the basic idea. The cider goes great with the beef.

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