My husband is a wonderful cook. We share the kitchen and we each have our specialties. He often does the cooking for our dinner parties.
Adapting Anne Burrell's Recipe
This recipe of braised beef short ribs is an adaptation. The original recipe is from one authored by Anne Burrell, a Food Network star. She is a highly credentialed chef as well as a fun-loving television personality. She has been on many different shows, including Iron Chef America, Worst Cooks in America, Chef Wanted with Anne Burrell, Secrets of a Restaurant Chef, etc. You can read more about her in the source link at the bottom of this page.
My husband altered this particular recipe from the start. Her recipe called for using one and a half cups of tomato paste and only two to three cups of wine. It would have been much more of a tomato-forward flavor in the finished dish. He also added more garlic.
His recipe is so flavorful with the blending of the different ingredients, and the beef short ribs are fork-tender. A bonus is the enticing aromas in our home when this is cooking.
|Prep time||Cook time||Ready in||Yields|
3 hours 30 min
- 5 or 6 bone-in beef short ribs (approximately 5 3/4 pounds)
- 1 large yellow onion, cut into 1/2-inch pieces
- 2 large ribs celery, cut into 1/2-inch pieces
- 2 large carrots, peeled, cut into half lengthwise, then cut into 1/2-inch pieces
- 3 cloves garlic, smashed
- 3 tablespoons canned tomato paste
- 1 (750 milliliters) bottle hearty red wine
- 2 cups water
- 2 bay leaves
- 1 bunch fresh thyme, tied with kitchen string
- kosher salt
- Extra-virgin olive oil
- Generously season the short ribs with salt.
- Puree all of the cut-up vegetables and garlic in a food processor. It will become a thick paste-like substance.
- Coat a large pan with olive oil and heat on high. Add the short ribs and brown well on all sides. Remove from pan when browned. Drain the pan of oil.
- Preheat the oven to 375 degrees Fahrenheit.
- Coat the same pan with fresh olive oil and add the pureed vegetables. Season with salt and brown until they become dark and form a thick sticky substance on the pan bottom. This browning period takes 5 or more minutes. Scrape it and let it reform again. After the second scraping, add the tomato paste and brown it for another 5 minutes or so.
- Add the wine, scraping the bottom of the pan. Reduce the liquid mixture by half.
- When reduced by half, add the short ribs back into the pan and add the 2 cups of water or just until the meat is barely covered with liquid.
- Add the bay leaves and the thyme bundle. Cover the pan and place in the preheated oven for 3 hours. Check occasionally to add more water, if necessary. Turn the short ribs over after 1 1/2 hours of cooking.
- Remove the lid for the last 20 minutes of oven time to let the sauce reduce and have the ribs nice and browned.
- Serve the meat with the braising juices.
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Pro Tip: Make One Day Ahead
My husband always makes this recipe at least one day in advance of planning to eat the braised short ribs. We generally debone the cooked meat and refrigerate it and the sauce separately. That allows enough time to skim off the solidified fat from the sauce.
If the sauce is too thick, you can thin it with a bit more water. Heat the sauce and meat together when ready to serve.
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.
— Luciano Pavarotti
- Anne Burrell | Food Network
Anne Burrell has worked at top restaurants and hosts Chef Wanted, Worst Cooks in America and Secrets of a Restaurant Chef. Get her recipes on Food Network.
© 2021 Peggy Woods