| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 20 min |
| Cook: | 3 hr |
| Yield: | 4 to 6 servings |
| Level: | Easy |
| Total: | 3 hr 20 min |
| Prep: | 20 min |
| Cook: | 3 hr |
| Yield: | 4 to 6 servings |
Ingredients
- 3 tablespoons extra-virgin olive oil
- 4 pounds short ribs, in 1 long piece or at least in pairs
- Kosher salt and freshly ground black pepper
- 1 medium onion, chopped
- 2 carrots, chopped
- 1 large tomato, quartered
- 3 ribs celery
- 1/2 head garlic, peeled
- 1/4 bunch fresh thyme
- 1 1/2 cups dry red wine
- 2 cups low-sodium, organic beef stock
- 4 tablespoons chopped flat-leaf parsley
Instructions
- Preheat a cast iron grill or outdoor grill.
- Season the short ribs with salt and pepper, drizzle with a little extra-virgin olive oil, and brown on all sides.
- Place the onion, garlic, celery, carrot, and tomato into a food processor and blend until you reach a consistent, smooth pulp.
- Take a large Dutch oven and place over medium-high heat. Add a 3-count of extra-virgin olive oil and add the thyme to infuse the oil. Next add the vegetable pulp, season with salt and pepper, to taste, and cook for about 10 minutes. Pour in the red wine and stock and bring it to a boil. Using tongs take the ribs and nestle them into the braising mix; the liquid should just about cover the meat. Place the lid loosely on top, reduce heat to a simmer and cook until the meat is very tender, approximately 2 1/2 to 3 hours.
- When the ribs are about finished, remove about 1 to 2 cups of liquid and strain into a small saucepan over medium-high heat. Heat the sauce until slightly reduced and thickened, about 5 minutes.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1329 |
| Total Fat | 117 g |
| Saturated Fat | 49 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 46 g |
| Cholesterol | 230 mg |
| Sodium | 1259 mg |
| Serving Size | 1 of 6 servings |
| Calories | 1329 |
| Total Fat | 117 g |
| Saturated Fat | 49 g |
| Carbohydrates | 10 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 46 g |
| Cholesterol | 230 mg |
| Sodium | 1259 mg |
Reviews
Outstanding!
I never cooked ribs before Now it’s a regular. The roux of veggies is genius Wonderful, wonderful!
It’s-40 degrees plus the wind chill and I am making this today I have made this dish every year for the last 5yrs and it never dissapoints such a warm satisfying dish.- Thank you chef Tyler!
If I search for a particular recipe and see one by Tyler Florence, that’s the one I am going to make. I followed the recipe, but cut it in half and shredded the short ribs over mashed potatoes and served it with the gravy on top and a side of lingonberry jam. Cranberry sauce would be a good substitute for that. It was absolutely delicious comfort food. Thank you, Tyler.
So delicious and tender. I browned the ribs on the grill after removing excess fat. After cooking about 2 1/2 hours I refrigerated over night. When I went to remove the excess fat, there was very little to remove. I cooked for about another hour. Meat was falling off some of the bones. Yummy. I followed all the recipe steps. I served it with the Neely’s garlic mashed potatoes and Ina’s peas and pancetta.
This is the best meal I have ever cooked! I didn’t use celery but stayed true to the rest of the recipe. Highly recommend this dish!
Absolutely delicious! Have made this many times.
This recipe is simple and delicious. My family absolutely loves when I make this. I will be using this recipe until the end of time. Thank you Tyler!!
i just got through eating this nice meal with my family and followed recipe to the tee! i gotta say not bad although i wanted mash potatoes i had on 2 potatoes on hand and didnt want another store run so pan seared the ones i had and toss with some herbs and family loved it
I’ve made this at least twice a year for at least the past 5 years! Always a hit! My dad (God Test his soul) requested it every year for his bday. Worth the effort!