Carolina Kitchen: Braised Beef Short Ribs

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by The Greystone Inn, Chef Sean Ruddy


  • 5 Lbs. bone-in beef short ribs, cut crosswise into 2-inch pieces
  • 3 Tbs. vegetable oil
  • 3 ea.medium onions, chopped
  • 3 ea.medium carrots, peeled, chopped
  • 2 ea.celery stalks, chopped
  • 3 Tbs. all-purpose flour
  • 1 ea. .750 bottle dry red wine (preferably Cabernet Sauvignon)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 1Tbs.Herbs de Provence
  • 2 sprigs rosemary
  • 2 ea.fresh or dried bay leaves
  • 1 head garlic, halved crosswise
  • 4 cups beef broth
  • Kosher salt and freshly ground black pepper to taste


  1. Preheat oven to 325.
  2. Season short ribs with flour, salt and pepper.
  3. Heat oil in a large Dutch oven over medium-high.
  4. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate.
  5. Pour off all but 3 Tbsp. drippings from pot.
  6. Add onions, carrots, garlic and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes.
  7. Add wine, then add short ribs with any accumulated juices.
  8. Bring to a boil; lower heat. Add all herbs to pot along with bay leaf Stir in stock.
  9. Bring to a boil, cover, and transfer to oven.
  10. Cook until short ribs are tender, 2–2 1/2 hours.
  11. Transfer short ribs to a platter.
  12. Strain sauce from pot into a measuring cup.
  13. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.
  14. Serve in shallow bowls over mashed potatoes with sauce spooned over