Beef short ribs are proof that some of the finest dishes begin with simple ingredients and patience. Given enough time, the meat becomes fall-apart tender and the marrow from the bones enriches the braising liquid into a deeply flavorful sauce. This is comfort food at its finest—honest, rustic, and meant to be shared around the table.

What’s the key to this dish?

The secret to great short ribs lies in the bone. As the ribs slowly braise, the marrow and connective tissue melt into the sauce, creating a richness and depth of flavor that would be impossible to achieve any other way.

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Ingredients:

8 whole Beef Short Ribs

Salt and Pepper, to taste

2 tbsp. Olive oil

1 whole medium Onion, diced

3 whole Carrots, diced

1/2 cup Celery 

2 whole Shallots, peeled and finely minced

3 Tbsp Tomato Paste 

2 c. Red or Port wine

2 c. Beef, Chicken or Vegetable Broth (enough to almost cover ribs)

2 sprigs Thyme

Preparation:

Sear shorts ribs in batches until well browned.

Remove from pan and pour off excess fat. Sauté the mirepoix and add other ingredients and slightly reduce.

Add back the short ribs.

Cover and into your preheated 350F oven for 3 – 4 hours.