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Braised Short Rib

BT Calgary | posted Thursday, Oct 16th, 2014


· 4 English cut beef short ribs, trimmed (roughly 8 ounces each)

· Kosher salt and freshly cracked black pepper

· 3 tablespoons unsalted butter, divided

· 1 bottle full bodied red wine, such as Cabernet

· 4 cups low-sodium vegetable stock

· 4 cloves garlic, peeled and smashed


  1. Preheat oven to 325 degrees F.
  2. Pat ribs dry with paper towels and season with salt and pepper on all sides.
  3. Heat 2 tablespoons of butter in a large Dutch oven over medium-high heat. Add the ribs and brown on all sides. Transfer the ribs to a plate, then add the garlic and stir until softened but not brown, about 1 minute. Carefully pour in the wine, bring to a boil and cook until reduced to about 1 cup. Add the ribs and any juices they have released back to the pot along with the stock.
  4. Reduce the heat and bring to a simmer, then cover the pot and transfer it to the oven, to braise, until the meat easily falls off the bone, about 3 hours.
  5. Transfer the ribs to a plate and tent with foil to keep warm. Strain the braising liquid through a fine mesh sieve into a saucepan set over medium-high heat.
  6. Simmer the liquid, skimming fat as necessary, until thickened, about 10 minutes.
  7. Remove from the heat and whisk in the remaining 1 tablespoon of butter.
  8. Taste for seasoning and adjust, if necessary. Transfer the ribs and sauce to a serving dish and serve