Braised Beef Short Ribs

Whenever someone asks me what my favorite dish is to cook, I simply tell them ‘my braised beef short ribs of course’. Now I know the word ‘braised’ might scare off some people, but I promise you this recipe is quite easy to execute. Funny enough, I was supposed to have a date earlier this week come over to learn how to cook (it’s also a cute date idea!) this dish, but instead he blocked my number and all of my social media accounts (as us millennial’s put it, I was ‘ghosted’). I was upset for a bit, but I told myself that he didn’t deserve to get a taste of my dishes, especially the one that I’m known for haha. Instead, I wanted to share this recipe on my blog so that others can have a chance to challenge themselves to make a braised dish and test their skills.

This recipe is similar to a standard beef bourguignon (french beef stew), except I prefer to use a cut of beef that has more fat content than a brisket or chuck which are commonly used for stews/braises. This is the perfect comfort food for the chilly winter times or a nice home cooked meal to impress your date!


  • 3 lbs beef short ribs (how it’s cut from the butcher/grocery store doesn’t matter)
  • 3 large carrots (cut at a bias angle, 1/2 inch thick)
  • 5 celery stalks (cut into 2-2 1/2 inches in length)
  • 10-12 pearl onions (peeled)
  • 1 1/2 cups of red wine (Napa Cabernet Sauvignon or even a Cabernet Franc will work- tannins will mellow out due to the fat content from the short ribs)
  • 3 cups of beef stock (can be substituted with 2 packets of Maggi’s or Goya beef seasoning w/ 3 cups of water)
  • 2 cups all purpose flour
  • salt
  • pepper
  • olive oil
  • 3 bay leaves
  • 5 sprigs of thyme


  • 1/4 cup parsley (chopped)


  1. Heat up a large Dutch or French oven under a medium-high heat. Also preheat your oven to 375 degrees (f).
  2. While you wait for the pan to heat up, take your short ribs and generously season them with salt and pepper. Next, take your flour and coat each short rib until evenly dusted (coating your protein with flour/cornstarch before pan searing it will give you this beautiful nice brown crust which occurs from ‘maillard browning’)
  3. Next, pan sear each side of the short rib until you start seeing a nice brown crust starting to form. Keep the short ribs off to the side once done being seared.
  4. In the same Dutch/French oven, throw in your carrots, celery, thyme, bay leaves, and pearl onions. Saute the vegetables until the pearl onions become slightly translucent.
  5. Take the tomato paste and add it into the pot, make sure to evenly coat the vegetables!
  6. With the red wine, deglaze the pan (What’s the point of deglazing? Earlier on when you sear your short ribs, the amino acids from the beef reacts with the sugar molecules which causes a browning reaction to the protein. Some of the browning will be stuck onto the pan and that browning is all FLAVOR! The red wine will help loosen it and help create a flavorful braising liquid)
  7. Once you’ve deglazed the pot, add the short ribs back into the pot and add in your beef stock and bring it up to a boil.
  8. Let the braising liquid boil for 5 minutes before covering the pot with the lid (or aluminum foil) and let it braise in the oven for about an hour.
  9. At the one hour mark, check the short ribs to see how tender the beef is (it all depends on the size of your short ribs; ideally 1-2 hours should be enough for the short ribs to become tender). Continue braising the short ribs until you’ve reached the right tenderness. Do a taste test to be sure the seasoning is to your liking as well.
  10. Garnish with some fresh chopped parsley on top and serve it over creamy mashed potatoes or even boiled/baked potatoes!

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