Better Braised Short Ribs [2011-04-03 14:35:18.172]

Less greasy and delicious!

Yield: 4 servings ( Serving Size: servings )
Community Recipe from

Recipe Time

Prep Time:
Cook Time:


  • 5 pounds beef short ribs (6-8 ribs), trimmed of excess fat
  • 1 onion, chopped
  • 1 carrot, peeled and chopped
  • 1 celery rib, chopped
  • 4 garlic cloves, minced
  • 1 T. tomato paste
  • 3 c. low sodium beef broth
  • 1 1/2 c ruby port or other red wine
  • 1/4 c balsamic vinegar
  • 1/4 c minute tapioca
  • 1 sprig fresh rosemary


  1. 1. Adjust oven rack to middle position and heat oven to 375F. Season ribs with salt and pepper and arrange boneside up in roasting pan. Cover tightly with aluminum foil and roast until fat has rendered and ribs ar browned, 1 1/2 2 hours. Transfer ribs to paper towel lined plate. Reserve 2 T. rendered beef fat and discard remaining drippings.

  2. 2. Reduce oven temperature to 300F. Heat reserved fat in large dutch oven over medium high heat until shimmering. Cook onion, carrot, and celery until lightly browned about 5 minutes. Add garlic and tomato paste and cook until fragrant, about 1 minute. Add broth, wine, vinegar, tapioca, rosemary, and ribs to pot and bring to simmer.

  3. 3. Cover pot and transfer to oven. Cook until sauce is slightly thickened and ribs are completely tender, about 2 hours. Transfer ribs to serving platter. Strain and skim sauce. Serve, passing sauce at table.
July 2011

This recipe is a personal recipe added by smscentral and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Better Braised Short Ribs [2011-04-03 14:35:18.172] Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy