Ingredients Jump to Instructions ↓

  1. 4 pounds bone-in beef short ribs

  2. 1 teaspoon pepper, divided

  3. 1/2 teaspoon salt

  4. 3 tablespoons canola oil

  5. 3 celery ribs, chopped

  6. 2 large carrots, chopped

  7. 1 large yellow onion, chopped

  8. 1 medium sweet red pepper, chopped

  9. 1 garlic clove, minced

  10. 1 cup dry red wine or reduced-sodium beef broth

  11. 4 cups reduced-sodium beef broth

  12. 1 fresh rosemary sprig

  13. 1 fresh oregano sprig

  14. 1 bay leaf

Instructions Jump to Ingredients ↑

  1. Sprinkle ribs with 1/2 teaspoon pepper and salt. In an ovenproof Dutch oven, brown ribs in oil in batches. Remove and set aside. In the drippings, saute the celery, carrots, onion, red pepper and garlic until tender. Add wine, stirring to loosen browned bits from pan. Bring to a boil; cook until liquid is reduced by half. Return ribs to the pan. Add broth and remaining pepper; bring to a boil. Place rosemary, oregano and bay leaf on a double thickness of cheesecloth; bring up corners of cloth and tie with kitchen string to form a bag. Add to Dutch oven. Cover and bake at 325° for 1-1/2 to 2 hours or until meat is tender. Remove ribs and keep warm. Discard spice bag. Skim fat from pan juices; thicken if desired. Yield: 8 servings.


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