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Braised Short Ribs

Braised Short Ribs

Thick English-cut short ribs, cooked slow in rich, delicious red wine and beef broth and served over creamy potatoes!

Cook Time 3 hours
Servings 4
Author Isis


  • 2 lbs beef short ribs
  • Salt and pepper
  • 1/4 cup flour
  • 3 slices bacon chopped
  • 2 tablespoons olive oil
  • 1 onion diced
  • 2-3 carrots diced
  • 4 cloves garlic minced
  • 1 1/2 cup red wine
  • 2 1/2 cups beef broth
  • Fresh thyme
  • Fresh rosemary


  1. Preheat oven to 350° F
  2. Season short ribs with salt and pepper, dredge in flour and set aside
  3. Heat Dutch oven over medium heat
  4. Add bacon and cook until crispy
  5. Remove bacon and add olive oil
  6. Turn heat up to high, add short ribs and brown on all sides
  7. Remove and set aside
  8. Set heat to medium, add onions, carrots, garlic and cook for a couple minutes
  9. Stir in wine and bring to a boil, cook a couple minutes
  10. Stir in broth and add salt and pepper to taste
  11. Add ribs and make sure they are mostly covered in liquid
  12. Place a couple sprigs of thyme and rosemary on top, cover and cook for 2 hours
  13. Reduce heat to 325° F and cook 30 minutes, until fork-tender
  14. Rest, covered for 15 minutes, skim fat and serve over mashed potatoes
  15. Enjoy!