Braised Beef Short Ribs

Braised Beef Short Ribs Recipe
Photo: Douglas Merriam
Serve this hearty winter dish over mashed potatoes. You can prepare the braised short ribs and reheat just before serving. Reheat the beef on the grill to give a hint of smoky flavor, if you like. Veal demi-glace—veal stock reduced to a concentrated gelatin—adds depth and richness to the sauce. Our favorite brand is Bonewerks Culinarte, which is available at under the pantry section. Williams-Sonoma also carries a store brand.


4 servings (serving size: 2 ribs and 2 tablespoons cooking liquid)

Recipe from

Cooking Light

Nutritional Information

Calories 224
Fat 13.7 g
Satfat 3.9 g
Monofat 7.9 g
Polyfat 1 g
Protein 13.4 g
Carbohydrate 11.5 g
Fiber 1.3 g
Cholesterol 34 mg
Iron 2.1 mg
Sodium 718 mg
Calcium 31 mg


1.1 ounces all-purpose flour (about 1/4 cup)
8 (2 1/2-ounce) beef short ribs, trimmed
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
3/4 cup diced onion
1/3 cup diced celery
1/3 cup diced carrot
1/4 cup chopped leek
1 garlic clove, minced
10 whole black peppercorns
5 juniper berries
3 fresh thyme sprigs
2 bay leaves
1/4 cup veal demi-glace
3/4 cup hot water
1/2 cup dry red wine
Thyme sprigs (optional)


1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cup; level with a knife. Place flour in a shallow dish. Sprinkle beef evenly on all sides with salt and pepper; dredge in flour. Heat a large Dutch oven over medium-high heat. Add oil to pan, and swirl to coat. Add beef to pan; sauté for 8 minutes, turning to brown on all sides. Remove beef from pan.

3. Add diced onion, diced celery, diced carrot, and chopped leek to pan; sauté 5 minutes, stirring occasionally. Add garlic; sauté 1 minute, stirring frequently. Place peppercorns, juniper berries, 3 thyme sprigs, and bay leaves on a double layer of cheesecloth. Gather edges of cheesecloth together; tie securely. Place herb and spice bundle in pan; return beef to pan. Dissolve demi-glace in 3/4 cup hot water, stirring well. Add demi-glace mixture and wine to pan; bring to a boil. Cover and bake at 350° for 2 1/2 hours or until beef is fork tender. Remove beef from pan; strain cooking liquid through a fine-mesh sieve over a bowl. Discard solids. Serve cooking liquid with beef. Garnish with thyme sprigs, if desired.

Wine note: With the richness of short ribs, you need to pull out a cabernet as an accompaniment. (Well-marbled beef loves to tame this grape's tannins.) Slingshot 2006 Cabernet Sauvignon is a Napa bottle that, at $23, won't break the bank. But it offers beautiful nuances of cedar, spice (juniper's a big player), and aromatic dried cherries, with bright acidity. —Sara Schneider

François Blais,

Cooking Light

January 2010
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