| Level: | Easy |
| Total: | 3 hr 55 min |
| Prep: | 25 min |
| Cook: | 3 hr 30 min |
| Yield: | 8 servings |
Ingredients
- 6 bone-in short ribs (about 5 3/4 pounds)
- Kosher salt
- Extra-virgin olive oil
- 1 large Spanish onion, cut into 1/2-inch pieces
- 2 ribs celery, cut into 1/2-inch pieces
- 2 carrots, peeled, cut in 1/2 lengthwise, then cut into 1/2-inch pieces
- 2 cloves garlic, smashed
- 1 1/2 cups tomato paste
- 2 to 3 cups hearty red wine
- 2 cups water
- 1 bunch fresh thyme, tied with kitchen string
- 2 bay leaves
Instructions
- Season each short rib generously with salt. Coat a pot large enough to accommodate all the meat and vegetables with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.
- Preheat the oven to 375 degrees F.
- While the short ribs are browning, puree all the vegetables and garlic in the food processor until it forms a coarse paste. When the short ribs are very brown on all sides, remove them from the pan. Drain the fat, coat the bottom of same pan with fresh oil and add the pureed vegetables. Season the vegetables generously with salt and brown until they are very dark and a crud has formed on the bottom of the pan, approximately 5 to 7 minutes. Scrape the crud and let it reform. Scrape the crud again and add the tomato paste. Brown the tomato paste for 4 to 5 minutes. Add the wine and scrape the bottom of the pan. Lower the heat if things start to burn. Reduce the mixture by half.
- Return the short ribs to the pan and add 2 cups water or until the water has just about covered the meat. Add the thyme bundle and bay leaves. Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add more water, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. When done the meat should be very tender but not falling apart. Serve with the braising liquid.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 1112 |
| Total Fat | 94 g |
| Saturated Fat | 39 g |
| Carbohydrates | 16 g |
| Dietary Fiber | 3 g |
| Sugar | 8 g |
| Protein | 37 g |
| Cholesterol | 181 mg |
| Sodium | 1308 mg |
Reviews
I made this dish last night and it was fantastic! I did change the amount of tomato paste to 8oz because I didn’t want a strong tomato taste. I would definitely make this dish again especially for company since you make it ahead. The hardest part was waiting three hours to eat it since it made the house smell so good!
Anne Burrell, you rock! A perfect winter night for a perfect braised beef short rib dinner! Followed the recipe exactly and, while it does take a long time to cook, this easy dish was fab over polenta. The sauce, the gravy, whatever you term it, was pungent, flavorful, beyond tasty and abundant. The succulent beef, oh my. We had 6 ribs and the recipe would have fed 6. Luckily, there’s just 2 of us so…leftovers!! YAY
Simple Easy and Delicious! And the house smelled great all day!!
Awesome. Rich flavor. Everyone loved it!
I’ve made this dish so many times over the years that I decided I owe it to Anne B to add to her 5-star review count – this recipe is amazing and is a HUGE family favorite in my household during cold weather months! The beef comes out tender and delicious every time, and the sauce has an amazing depth of flavor. It’s great served over garlic mashed potatoes or pasta (topped with a little shaved parmesan, our favorite). I made it exactly according to her directions the first time, but have made the following slight alterations ever since: 1 – 8oz can of tomato paste (as others have commented, 12oz is too much) plus 4-5 cloves of garlic, and low salt chicken stock instead of water (I add water later if the liquids evaporate too much). Comes out great every time! Such a crowd pleaser, and so easy to make if you’re entertaining because it needs little attention until you’re ready to serve. Delicious!!
I didn’t have as many short ribs as the recipe, but I made the sauce as written. I added a fresh sprig of rosemary and dried thyme. I used a little more garlic and only had marsala wine so I used it up. I also only used one small can of tomato paste. This makes a delicious sauce for pasta or polenta! Yummy!
I made this dish exactly as directed. You don’t mess with perfection. My husband shared with a coworker and it got raves
This turned out great. I’ve made it twice. I did reduce the tomato paste by half. And instead of adding water to the soffrito and browned tomato paste, I added beef stock. The first time I made it I kept the mire poix in chopped pieces because I wanted chunks of carrot and veggies. But the second time I made it I did grind the mire poix into a rough paste in the food processor as I was serving roasted colored carrots to serve with it. And we didn’t need carrots on carrots. Anne Burrell has the best recipes! And this one didn’t disappoint! Takes a long time but it’s worth it.
These short ribs turned out beautifully. The sauce was packed with flavor but very balanced and definitely not overwhelmed by the tomato paste. I piled mine on top of garlic mashed potatoes and made some garlic bread to sop up the sauce. All in all, one of the best short rib recipes I’ve tried.
Super easy and delicious