Braised Short Ribs

I made this while in Florida.  I wonderful filling meal for a cold day.  What’s really great is that it doesn’t require you to stand over the stove.  I used a dutch oven for this but it would have worked just as well in a slow cooker (although you still need to brown everything on top of the stove first).  Serve it with mashed potatoes or rice and your favorite green veggie.  Oh, and don’t forget the red wine.


  • 6-8 bone-in beef short ribs
  • 1 small can tomato paste
  • 1 bottle red wine (I used Shiraz)
  • 1 large carrot, diced
  • 1 spanish onion, diced
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 5 sprigs thyme, tied with kitchen twine
  • 2 bay leaves
  • salt & pepper to taste


  1. Wash ribs and pat dry.  Season on all sides with salt and pepper.
  2. In a large deep skillet (cast iron, wok, or dutch oven works well here) add enough vegetable oil to lightly coat the bottom of the pan.  Heat over medium high heat.
  3. Add short ribs and cook until seared (but not cooked through).  Rotate ribs until all sides are seared.
  4. Remove ribs from pan and lower heat to medium.  Add onions, garlic, carrots, and mushrooms.  Stir often.  Cook until veggies begin to soften.
  5. Add tomato paste and continue to cook, scraping the bottom of the pan for caramelized bits.  Slowly add bottle of red wine.  Raise heat to medium high and cook until mixture is reduced by half.
  6. Tie thyme and bay leaves together with kitchen twine.  Into large oven safe covered pan (or slow cooker), add meat, tied herbs, and red wine/veggie mixture.
  7. Bake covered in oven at 300 degrees for ~4 hours.  Alternately, cook in slow cooker under low heat for ~4 hours.

One Comment

  1. Honest
    Posted December 26, 2009 at 1:33 pm | Permalink | Reply

    That looks great and I got a slow cooker for Christmas! Yipee 🙂

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