Braised Short Ribs

Yield: 3-4 servings

Active Time: 45 mins

Total Time: 4-5 hours


  • 2 pounds Beef Short Ribs
  • 2 tablespoons cooking fat, like beef tallow, coconut oil or butter
  • 1 whole onion, chopped
  • 2 whole carrots, peeled and chopped
  • 3 stalks of celery, chopped
  • 2 cloves garlic, smashed and rough chopped
  • 2 tablespoons tomato paste
  • 2 cups beef stock
  • 1 sprig rosemary
  • salt and pepper to taste


Preheat oven to 300°.

Season short ribs generously with salt and pepper and let them come up to room temperature.

Heat cooking fat or oil in a large Dutch oven over medium-high.

Brown short ribs on all sides. Then transfer to a plate and drain off most of the fat.

Add uniformly chopped onions, carrots, and celery to pot and brown over medium-high heat, stirring often, until the onions are translucent.

Add tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes.

Deglaze with a touch of red wine (good enough to drink) and reduce until almost dry. Add short ribs.

Stir in stock. Bring to a simmer, cover, and transfer to oven.

Cook until short ribs are tender, 3 to 4 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper.

Read more about the specifics of braising here.