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The Recipe: How to Make the Best Braised Beef Short Ribs

How to Make the Best Beef Short Ribs: The Recipe

Many people have asked how we at The Timbers Restaurant make our signature Braised Beef Short Ribs. So, I have asked our chef if he would be willing to share his coveted beef recipe and he gladly obliged.

You will not find this recipe under a quick or easy recipe search. It takes a little extra time, but you will be rewarded with the best, most sumptuous, melt-in-your mouth beef short ribs you have ever had. This is a recipe you will need to start about 10 hours in advance. Alternatively, you could braise them overnight, then heat and serve at dinner time. Always start with the best quality ingredients possible. Add a few not so run-of-the-mill components and a generous helping of patience and the result will be an exceptional dish.

"Hey, the French have been doing this (braising) for hundreds of years, I'm not inventing the wheel here, I'm just bringing it a little closer to home," says Chef. Now we invite you to bring it to your home.

Braised Beef Short Ribs Recipe

The Recipe for the Best Beef Short Ribs

The Recipe for the Best Beef Short Ribs

Start with Quality Ingredients

  • Six 1 pound bone-in beef short ribs (single bone, not crosscut.) Great ingredients are paramount so get the best products that you can. Fortunately, short ribs are not a particularly expensive cut of meat.
  • 1/4 cup vegetable oil
  • Salt & pepper
  • 4 large carrots, peeled and coarsly chopped
  • 4 parsnips, peeled and coarsly chopped
  • 2 onions, peeled and coarsly chopped
  • 1 bunch of celery, washed, cored and roughly chopped
  • 3 bulbs of fresh fennel, washed, cored and roughly chopped (no fronds)
  • 1 whole garlic bulb, cloves peeled and smashed
  • 6oz tomato paste
  • 750ml bottle of port wine
  • 1/2 gallon veal stock (If you absolutely cannot make or find veal stock, you can use beef stock instead)
  • 1 black truffle, shaved thinly (added at the end)

How Do I Make Veal Stock?

What Are Truffles and Where Do I Get Them?

The Recipe

1. Preheat oven to low or 175° F, season short ribs liberally with salt & pepper.

2. Heat vegetable oil a large roasting pan over high heat. Add seasoned short ribs in a single layer and sear on all sides until browned.

3. Remove short ribs and set aside.  Add carrots, parsnips, onions, celery, fennel and garlic. Cook until caramelized, about 5 minutes, stirring frequently.

4. Add tomato paste and cook for one minute.

5. Add wine and cook until reduced by half.

6. Add veal stock and return short ribs to roasting pan. Cover loosely with parchment paper making sure none of the meat or liquid is exposed.

7. Cook in oven at 175° for 8-10 hours or overnight.

8. Remove short ribs from braising liquid and set aside. Strain the liquid into a saucepan using a fine strainer.

9. Reduce braising sauce until it is thick enough to coat the back of a spoon, meanwhile skim the fat off the top until no fat remains.

10. Add shaved truffles and season with salt & pepper to taste.

11. Heat short ribs in the oven, uncovered, at 350° until hot (10-15 minutes) and serve over mashed potatoes and vegetables. Coat with braising sauce. Enjoy!

Makes 6 servings.

Remember: Cooking Should Be Fun!

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Suggested Accompaniment: Simple Mashed Potato Recipe

6 medium potatoes We like Yukon Golds but really any potato will work.

1/2 C. or milk, heated

1/4 C. of butter

Salt

White pepper

In a large saucepan, boil peeled and thickly sliced potatoes in salted water until they are very tender (about 25-30 minutes.) Drain the water, add warmed milk and butter. Mash with an electric mixer until fluffy. Add salt and pepper to taste. Makes 6 servings.

More How Toers...

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Comments

Mrs. Menagerie (author) from The Zoo on December 26, 2011:

Thank you Nina...I hope you enjoy it!

Nina L James from chicago, Illinois on December 24, 2011:

This dish looks so comforting & heartwarming and very tasty!!!!!!! I will add this to my Sunday dinner menu. Got any more yummy recipes?

Mrs. Menagerie (author) from The Zoo on December 02, 2011:

Awesome Kristine, I have no doubt that you will love them!

Kristine Manley from Atlanta, GA on December 02, 2011:

These short ribs will be on my Christmas dinner table. Thanks for sharing this recipe.

Stephanie Bradberry from New Jersey on May 14, 2011:

Mrs. Menagerie, I can't wait to try this recipe. This will be a great way to use the parsnips I bought the other day. Now I have to go get some short ribs. I have never boiled potatoes in salted water. So I definitely have to try it. Thanks for the recipe.

Mrs. Menagerie (author) from The Zoo on April 20, 2011:

Thank you bbqsmokersite and asimovebooks!

asimovebooks on April 17, 2011:

YUMM!!!

bbqsmokersite from Winter Haven, Florida on April 16, 2011:

Short ribs are amazing. What I love most about this recipe is that you let the ingredients be what they are. It's simple, but classic. Nice work!

Mrs. Menagerie (author) from The Zoo on April 15, 2011:

Hooray, I'm glad! Let me know how it comes out. OK?

TajSingh from United Kingdom on April 14, 2011:

Hi Mrs. Menagerie. Thanks for sharing the recipe. This looks delicious. Gonna give it a try.

alderinos from Earth on April 13, 2011:

You know, even though I think these slow braised and slow roasted dishes are best in winter, some work just fine in spring or autumn. I love braised oxtail, for example, and whilst rich, this isn't really a heavy meal. And navarin of lamb is a classic spring dish. Bring them on!

Mrs. Menagerie (author) from The Zoo on April 13, 2011:

You're so right. I was thinking that this is not really spring cuisine as I was writing it but people really have been hounding me for this recipe. Perhaps I will add my very summery BBQ Ribs recipe to this hub.:)

Mrs. Menagerie (author) from The Zoo on April 13, 2011:

Great! I'm glad your going to try it, I know you'll love it.

SUSIE405 from Delray Beach, Florida on April 13, 2011:

I love to cook and this sounds like great recipe. I will definitely try it.

alderinos from Earth on April 13, 2011:

Bring on winter! (Or the pathetic cold season that passes for winter around here.) I can't wait to cook up these ribs and open a nice bottle of shiraz. Thanks.

Mrs. Menagerie (author) from The Zoo on April 12, 2011:

Hi Kashmir and thanks for reading. I hope you will try these...I LOVE them! (As you could probably guess from reading my hub:)

Thomas Silvia from Massachusetts on April 12, 2011:

Hi Mrs. Menagerie, I love ribs and this recipe sound so delicious, i will have to try it !

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