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Short Ribs Recipes

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 for 2 hours, then reduce heat to 325 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 tablespoons 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° 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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