| Level: | Easy |
| Total: | 11 hr 40 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 3 to 4 pounds bone-in beef short ribs
- Kosher salt
- Canola oil, as needed
- 1 sweet onion, cut into large dice
- 1 medium carrot, cut into large dice
- 1 stalk celery, cut into large dice
- 1 head garlic, halved horizontally
- 4 Roma tomatoes, cut into large dice
- One 750-milliliter bottle red wine (Bordeaux or Burgundy)
- 2 cups chicken stock
- 2 tablespoons black peppercorns
- A few sprigs fresh thyme
- A few sprigs fresh rosemary
- A few bay leaves
- Grits, for serving
- Fried shallots, for serving, optional
- 3 tablespoons chopped chives
Instructions
- One day before cooking, season the short ribs liberally with salt. Allow the meat to marinate in the refrigerator, uncovered, overnight.
- The next day, pat the ribs dry with a paper towel. Heat a cast-iron Dutch oven over medium-high to high heat. Add a thin film of canola oil and sear the ribs until brown and crusty, 5 to 8 minutes. Transfer the ribs to a plate to rest.
- Preheat the oven to 250 degrees F.
- Drain the scorched oil from the Dutch oven. Add a thin film of fresh canola oil, then add the onion, carrot, celery and garlic. Reduce the heat to medium and sweat the vegetables until translucent, about 5 minutes. Scrape the bottom of the pot with a wooden spoon to loosen the brown bits. Add the tomatoes and continue to cook until the tomatoes begin to soften and break down, 5 to 8 minutes. Add the red wine, chicken stock and peppercorns, then put the ribs back in the pot. Tie the thyme, rosemary and bay leaves in a piece of cheesecloth and add the herb sachet to the pot.
- Bring the liquid to a simmer. Partially cover the pot to let some of the liquid evaporate and transfer to the oven. Braise the short ribs until they’re nearly falling apart, about 3 hours. Serve with grits and fried shallots if desired. Garnish with chives
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1288 |
| Total Fat | 105 g |
| Saturated Fat | 43 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 3 g |
| Sugar | 7 g |
| Protein | 42 g |
| Cholesterol | 203 mg |
| Sodium | 1418 mg |
Reviews
I made this tonight and put it over Smoked Gruyere Grits. It turned out fantastic. I used the chicken broth but also added a tblsp of Better than Bouillon Roast Beef. Oh and I didn’t have Roma tomatoes so I added 1 can petite diced tomatoes and 1 tblsp tomato paste
The meat was tasty and tender however there was too much liquid.
I have never made GZ’s Short Ribs, but I have made President Obama’s Short Ribs by Marcus Samuelsson several times…always with great results. The recipes are very similar.
I have made this recipe many times & I’m never disappointed. Great recipe!!
I suggest any time you brown Short ribs, or generally any type of beef being used in stews, I would always drain the fat before going on to the next step. Short ribs are particularly fatty. The next time you try making this recipe, drain the fat before adding the veggies. You can also remove the ribs and skim the fat before serving. I use the slimed liquid to cook orzo to serve along with this dish. Delicious!
This was delicious! We are going to make it a second time. I do think the oven is supposed to be at 250 degrees and not 350 as one reviewer said, we did it at 350 and I’m glad I checked it because I would have been out of fluid. This time, trying it at 250. Did not find it fatty at all, went to Whole Foods for good quality short ribs.
Just took it out of the oven and all I can say is the amount of oil from the fat of the ribs is off putting. Definitely affects the taste. Disappointed! What’s the deal of eliminating the negative remarks and only showing the positives. I thought your site was more professional than that. Can’t wait to see if you publish this. If so you lost me as a customer
This is the best recipe I’ve ever made! But I think it’s supposed to be 350 not 250 on temperature
This can seem scary to a newer cook due to the “11 hour” thing, but don’t be fooled… this is a easy paced and easy-to-cook recipe that will impress everyone!
This us one of my favorites! It’s do good!