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  • 4 to 6 pounds beef short ribs, bone-in
  • olive oil
  • 2 teaspoons plus, kosher salt
  • 1 teaspoon black pepper
  • 4 celery stalks with leaves
  • 6 to 8 garlic cloves
  • 2 tablespoons flour
  • 4 Tablespoons tomato paste, divided
  • 1/2 bottle red wine
  • 4 to 5 cups beef stock
  • 6 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 3 bay leaves
  • fresh chopped parsley, for garnish

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Another first for me! Definitely a home-run. On a recent trip back to Pennsylvania, I needed to feed my family. These Braised Short Ribs were perfect. Naturally, I paired these beauties with my Parmesan Risotto and roasted asparagus. In order to achieve the most tender short ribs and to develop this amazing demi glace, it’s going to require a good three hour commitment. Believe me, well worth it for the Best Braised Short Ribs, EVER!

Not only for this recipe, but for many, it is essential to always use the proper cookware. Honestly, I was staying at my Sister’s when I decided on this meal. So, I had to run out and find an enameled cast iron pot. In my opinion, you definitely need a pot similar to this one. Click here to purchase. One further note, my Sister has an allergy to onions. Of course, I omitted them. As a substitute, I just added a few more garlic cloves. Feel free to add onions, if you wish. In the end, the onions were not missed.

Check out this short cooking video I created on TikTok by clicking here. If you are not yet signed up for this social media platform, use my code 5SSIS800K0H06 to create an account!

a pot of the best braised short ribs


Heat a cast iron pot to medium-high. Lay the short ribs on a plate or pan. Coat lightly with olive oil. Season well with kosher salt and black pepper. Depending on how many ribs you are preparing, you may have to sear in batches. Do not crowd the pot. Searing requires space. Brown each nicely on all sides. Repeat until all of the ribs are seared. Remove seared ribs from pot and reserve on a plate, or in a bowl.

Remove all but about two tablespoons of the fat from the pot. Try to keep the browned bits. Reduce heat to medium. Add in the celery and garlic cloves. Cook to soften a few minutes. Coat the vegetables with the flour. Cook for a few more minutes to get rid of the raw flour taste. Heat oven to 325 degrees.

Stir in two tablespoons of the tomato paste. Add in the wine and allow to cook for a few minutes. You will notice the mixture start to thicken. Keep stirring to ensure that the bottom is not burning. Stirring will also loosen up any browned bits from the bottom of the pot.

Add in the beef broth, fresh thyme, fresh rosemary, and bay leaves. Add the short ribs, along with any juices, back to the pot. Bring to just under a boil.

Cover with lid and place in oven. In about an hour, the ribs should look like this. Taste for additional salt.

Turn heat up to 350 degrees and allow to braise for an additional hour. Skim off any excess grease that may have formed on the top. Be careful to just take out the grease, and not the sauce. This can be done easily with a ladle. Taste for salt.


Stir in the remaining two tablespoons of tomato paste. Turn heat up to 375 degrees. Remove lid and allow the ribs to cook for an additional fifteen minutes, or so. Check for tenderness. Allow to braise until the short ribs are super tender. Once the meat is super tender, remove from oven. Discard the bay leaves. Give yourself about 30 to 40 minutes to prepare the risotto. This can be done during the final stages of braising.

Plate the Parmesan Risotto. Top with a few fabulous short ribs. Garnish with fresh chopped parsley. Serve and ENJOY the Best Braised Short Ribs! As an alternative to risotto, serve with creamy mashed potatoes. Also, see below how I paired them with gnocchi!


Braised Short Ribs and Homemade Ricotta Gnocchi. In my opinion, a food marriage made in heaven. For this combination, I changed up the short rib recipe just a touch. Instead of serving the ribs right off the bone, I created more of a ragu. In order to do this, just add a small can of crushed tomatoes to the short ribs prior to braising! Doesn’t that dish look super YUMMY?


I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

Be sure to follow me on social media! I’m always talking food, fashion, and family! I also love sharing some of my favorite Amazon Finds too. Click here to check out my Amazon page! FacebookInstagramTikTokTwitter and Pinterest!

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  1. […] I had already used their double cream ricotta in my Baked Meatballs recipes. Yesterday, I had my Braised Short Ribs recipe on my mind and wanted to pair it with homemade ricotta gnocchi. I tried making homemade […]

  2. […] Risotto can be a first course, main course, or can also serve as an accompaniment to Osso Buco, Braised Short Ribs, Braciole, or along side a gorgeous Filet and Broiled Lobster Tail. The possibilities are […]

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