Braised Short Ribs

Braised Short Ribs Recipe
Photo: William Dickey; Styling: Buffy Hargett

Recipe from

Southern Living


1/4 cup all-purpose flour
1 tablespoon salt, divided
1/2 teaspoon ground black pepper
1/4 teaspoon ground red pepper
4 1/2 pounds beef short ribs
1 tablespoon olive oil
1 onion, diced
1 carrot, diced
2 celery ribs, diced
2 garlic cloves, minced
1 (28-ounce) can crushed tomatoes
1 cup water
2 tablespoons tomato paste
2 tablespoons lemon juice
1 teaspoon dried oregano
1 bay leaf
1/2 teaspoon dried crushed red pepper
Garnishes: lemon slices, celery leaves


Combine flour, 2 teaspoons salt, and ground peppers; dredge ribs in flour mixture, and set aside.

Brown half of ribs in hot oil over medium-high heat in a large skillet. Remove ribs, reserving drippings in skillet. Repeat procedure with remaining ribs.

Add remaining 1 teaspoon salt, diced onion, and next 3 ingredients to skillet; sauté 10 minutes or until tender. Stir in crushed tomatoes and next 6 ingredients. Add ribs, cover, and simmer 1 hour and 30 minutes or until ribs are tender. Skim fat from mixture, and garnish, if desired.

February 1998
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