Braised Shortribs

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Shortribs cooked in beef broth with aromatic herbs and vegetables makes a fork-tender, flavorful entrée.


  • 2 1/2 pounds English cut beef shortribs
  • Salt and freshly ground black pepper
  • 1/4 cup bacon fat
  • 6 cups beef broth
  • 1 1/2 cups red wine
  • 1 cup tomato paste
  • 2 tsp dried rosemary
  • 1 tbsp dried thyme
  • Finely chopped rosemary
  • 1 large onion, diced
  • 3 tbsp minced garlic
  • 4 carrots, peeled and cut into 1-inch slices
  • 3 redskin potatoes, cut into 2-inch cubes
  • 1 tbsp olive oil
  • Flour


  1. Heat bacon fat in a 6 quart cast iron Dutch oven over medium high heat. Season shortribs with salt, freshly ground black pepper, then dredge in flour. Place 1 or 2 in the pot at one time, and cook until browned on all sides. Repeat until all shortribs have been browned. Keep warm.
  2. If there is not enough fat in the pan to coat the bottom, add olive oil. Add 1/4 of the vegetables at a time and sauté until browned around the edges. Repeat until all vegetables have been sautéed.
  3. Add remaining ingredients and browned shortribs. Place into a cold oven and then set for 250 degrees F. Cook 5 1/2 hours.
  4. Move to serving bowls and sprinkle each serving with finely chopped rosemary. Serve warm.