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Short Ribs Recipes

Braised Beef Short Ribs

By: Georgia Neighbors Agriculture + Lifestyle (Spring 2024, Vol. 30, No 1)


  • 1 lb beef short ribs

  • 2 tsp course kosher salt

  • 1 tsp ground black pepper

  • 1 oz olive oil

  • 2 oz tomato paste

  • 1 yellow onion, quartered

  • 2 celery stalks, chopped

  • 1 carrot, chopped

  • 1 cup red wine (pinot noir or merlot)

  • 2 cups beef stock

  • 2 bay leaves

  • 4 thyme sprigs

  • 2 rosemary sprigs

  • 1 tsp crushed red pepper flakes


Preheat oven 325° F. Preheat a medium size pot over moderate heat for 2-3 minutes.


Season short ribs with salt and pepper. Once pan is hot, add olive oil and place seasoned beef into pan and sear on both sides until brown. Once seared, remove from hot pan and place onto cold plate.


Next, add tomato paste to hot oil and stir until evenly incorporated. Add onion, celery, carrot and cook until slightly tender. Add red wine and cook an additional 2-3 minutes. Add the beef stock, bay leaves, thyme, rosemary, and crushed red pepper flakes.


Once mixture is combined, place seared beef into broth, cover pot with a lid or foil and place into the 325° F oven and allow to cook 2-3 hours, or until fork tender. Once cooked, remove meat, then strain the liquid from the vegetables and reduce the liquid until it reaches sauce consistency.


To serve, pull the beef from the bone and top on mashed potatoes or mac-n-cheese with your sauce.

braised beef short ribs - picture.jpg

Braised Short Ribs

Recipe courtesy of Pioneer woman



  • 8 beef short ribs

  • Salt and pepper to taste

  • ¼ cup all-purpose flour

  • 2 Tbsp olive oil

  • 1 medium onion, diced

  • 2 whole shallots, peeled and finely chopped

  • 3 whole carrots, diced

  • 2 cups red or white wine (We used beef broth)

  • 2 cups beef or chicken broth (enough to almost cover ribs)

  • 2 sprigs thyme

  • 2 sprigs rosemary


Salt and pepper ribs and then dredge in flour. Set aside


Add olive oil to pan and brown ribs on all sides. Remove ribs and set aside. Turn heat to medium.


Add onions, shallots, and carrots to pan and cook for 2 minutes. Pour 2 cups of wine (broth) and scrape bottom of pan. Bring to a boil and boil 2 minutes.


Add broth, 1 tsp salt and lots of pepper. Taste and adjust. Add ribs to the liquid, they should be almost submerged. Add thyme and rosemary sprigs (whole) to the liquid.


Put on the lid and place in oven. Cook at 350° F for 2 hours, then reduce heat to 325° F and cook an additional 30-45 minutes. Ribs should be fork tender and falling off the bones. Remove pan from oven and let sit for at least 20 minutes. Skim the fat off the top of the liquid before serving. (Can refrigerate mixture and let fat solidify and remove solid fat from the top.)


Serve over mashed potatoes or rice. 

William's Short Ribs



  • 1 pack short ribs (4 ribs)

  • 1 cup beef broth

  • 1 cup red wine

  • 1 small onion

  • 1 large carrot, chopped

  • 1 stick celery, chopped

  • 2 Tbsp tomato paste

  • Salt and Pepper to taste


Cut ribs between each bone and separate.


Coat with salt and pepper on all sides.


Heat pan to medium high and brown ribs on all sides (about 5 minutes).


Remove ribs and set aside.


Add onion, celery, and carrot to pan and cook for 5 minutes.


Stir in tomato paste until all ingredients are coated.


Pour in wine and bring to boil stirring to get all browned bits released from pan.


Pour all ingredients from pan into crock pot.


Add broth and short ribs into crock pot and cook on low for 8 hours.



Cook in the oven in a Dutch oven pot (pot with lid) on 325° F for 3 hours.


Add more liquid if cooking in oven.



Remove the ribs, strain all solids out of liquids, scoop as much liquid fat off the top as you can.


Add a splash of whipping cream and simmer to desired thickness.


Serve over mashed potatoes or rice, and vegetable of your choice.

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