Braised Short Ribs of Beef

Braised Short Ribs of Beef

Rich gravy coats these fall apart tender short ribs. Best served with some crusty bread and potatoes to soak up all that gravy. It's a recipe from my days at culinary school, so the instructions are a bit lacking.


3 lbs beef short ribs, cut in 2-inch portions
2 oz flour
1 1/2 tsp salt
1/2 tsp pepper
1/4 tsp ground rosemary
oil for pan frying
3 oz onion, small dice
2 oz celery, small dice
1 clove garlic, minced
4 oz stewed tomatoes (liquid reserved)
4 cups beef stock
4 oz flour slurry or roux


Season short ribs with salt and pepper

Combine flour, salt, pepper and rosemary and dredge short ribs.

Heat oil and brown ribs well in large heavy oven-proof pot or roasting pan. Remove ribs and keep warm.

Drain off excess oil, then add vegetables to pot and sweat until caramelized. Add tomato product.

Add tomato liquid and some stock and cook until liquid is mostly evaporated. Then return ribs and rib juice. Add stock until about 3/4 way up ribs.

Bring to boil, then cover tightly with foil and lid and cook in 300-degree oven 1 1/2 to 2 hours until tender.

Remove ribs and skim excess fat from liquid. Bring liquid to boil on stove top. Thicken with flour slurry or roux to desired consistency. Adjust seasonings. Return ribs to sauce and simmer 5 minutes.

Elgin Community College
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