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Braised Short Ribs Recipe: Tender and Delicious

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.

Braised short ribs with caramelized carrots and onions plus rustic skin-on mashed potatoes

Braised short ribs with caramelized carrots and onions plus rustic skin-on mashed potatoes

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.

Cook Time

Prep timeCook timeReady inYields

30 min

3 hours

3 hours 30 min

8 servings

Ingredients

  • 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

Instructions

  1. Generously season the short ribs with salt.
  2. Puree all of the cut-up vegetables and garlic in a food processor. It will become a thick paste-like substance.
  3. 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.
  4. Preheat the oven to 375 degrees Fahrenheit.
  5. 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.
  6. Add the wine, scraping the bottom of the pan. Reduce the liquid mixture by half.
  7. 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.
  8. 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.
  9. Remove the lid for the last 20 minutes of oven time to let the sauce reduce and have the ribs nice and browned.
  10. Serve the meat with the braising juices.

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.

We are enjoying a delicious dinner of braised beef short ribs and accompaniments.

We are enjoying a delicious dinner of braised beef short ribs and accompaniments.

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

Further Reading

  • 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

Comments

Peggy Woods (author) from Houston, Texas on January 05, 2021:

Hi Mary,

Yes, this meal paired well with the Brunello. We are also lightening things a bit after the holidays. January each year is a good time to do that. Thanks for your comment. Enjoy your Brunello when you get around to opening it and pairing it with food.

Mary Norton from Ontario, Canada on January 05, 2021:

I bet you it's so good with that Brunello. I try not to be tempted these days after eating so much during the holidays but it looks delicious and I still have a bottle of Brunello left.

Peggy Woods (author) from Houston, Texas on January 03, 2021:

Hi Brenda,

The tomato flavors blend beautifully with the other veggies in my husband's version of this recipe, rather than being the predominant flavor. Thanks for your comment.

BRENDA ARLEDGE from Washington Court House on January 02, 2021:

Peggy,

I'm with John. I have never cared for alot of tomato paste in my recipes...especially in vegetable stew.

I love Beef ribs so it sounds like a great recipe to try out.

Thanks for the share.

Compliments to the chef.

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi John,

I am glad you like the sound of this recipe. It is truly delicious and mouth-watering. Thanks for your comment.

John Hansen from Queensland Australia on January 02, 2021:

This looks absolutely mouth watering, Peg. Compliments to the chef, your husband. I would much prefer his version to the original recipe because I don’t really like a strong predominant tomato flavour in dishes.

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi Farah,

I am pleased that you will be making this recipe. Enjoy, and Happy New Year!

Farah N Huq from Dhaka, Bangladesh on January 02, 2021:

Will try this for sure. Thanks for describing it so nicely.Stay blessed dear.

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi Denise,

That shows how much you love your husband if you would cook this for him while you do not eat meat. I hope at least you would enjoy the aromas in your home.

Blessings to you both, and happy new year!

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi Liza,

Happy New Year to you too! We wrapped up last year with this dish. It is a good hearty meal for wintertime temperatures. Glad you like it!

Denise McGill from Fresno CA on January 02, 2021:

I approve of the less tomato paste and more garlic. I bet it is very flavorful. My husband loves ribs and though I won't touch them I may have to try this recipe for him. He'll love me forever.

Blessings,

Denise

Liza from USA on January 02, 2021:

What a great recipe to start the New Year! The dish is perfect for pleasing a meat lover. It looks perfectly cook and delicious. Thanks for sharing, Peggy. Happy New Year!

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi Ann,

It sounds like you had a delicious meal on Christmas Day. We also enjoy a steak on occasion paired with a bottle of good wine. Happy New Year to both of you also! Thanks for your comment.

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi Manatita,

Thanks for sharing your preferred food choices. They are good ones! We also eat loads of homemade soups, eggs, rice, and beans. Those are good choices on your part.

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi Bill,

Sorry if this recipe made you drool. Haha! Happy new year to you also. Let's pray it brings relief from this pandemic...the sooner, the better!

Ann Carr from SW England on January 02, 2021:

This looks and sounds absolutely delicious, Peggy! We don't eat a lot of meat but we do like steak occasionally (as on Christmas Day, and leftovers from yesterday too!). I like the 'tweaks' that your husband has done to the original. I see you have a good wine with it too. We had a 'Fitou' with our steaks on Christmas day and it was beautiful - full bodied and a good year, perfect with beef.

Happy New Year to both of you!

Ann

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi Patty,

Short ribs are delicious when cooked long and slow. Enjoy this recipe with my blessings, and happy new year!

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi Andrew,

Good Italian wine is a flavorful ingredient as well as an accompaniment to this meal. Like you wrote, it is a hearty dish perfect when the weather is cold. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi Chitrangada,

We often do that with other foods as well. Skimming off excess fat is a good idea. I am glad you like the sound of this recipe. Enjoy this second day of the new year!

manatita44 from london on January 02, 2021:

Haha.

Vegetable soup as a concoction plus soup, soup, eggs and beans, rice and stew ... more soup

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi Manatita,

We do enjoy cooking and trying different recipes. It would be interesting to know your 5 favorites when it comes to food choices. I would find it hard to limit it to just 5. Wishing you a great start to this brand new year!

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi Bill,

This recipe really is a simple one to follow. I hope that you make it and enjoy it as much as we enjoy it. Enjoy your new year!

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hello Umesh,

You are a man of few words, but thanks for the compliment.

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi FlourishAnyway,

The way my husband made this recipe is significantly different than had he used 1 1/2 cups of tomato paste. I am glad you like my photos and the recipe. Enjoy!

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi Rosina,

If you do not use wine, you could probably substitute more of the tomato paste and then more water in place of the wine. Thanks for your comment.

Peggy Woods (author) from Houston, Texas on January 02, 2021:

Hi Pamela,

My husband truly is a great cook. I am glad that you like the look and description of this recipe. Thanks for your comment.

Bill Holland from Olympia, WA on January 02, 2021:

I'm drooling, which is a cruel thing for you to do to me at 7:00 a.m. Thanks a lot! lol

Happy New Year, my friend!

Patty Poet from Suffolk, VA on January 02, 2021:

I don't think I have ever tried beef short ribs! I love to cook and this creation will be on my list of new dishes this weekend to try. Mmm Mmm!

Andrew on January 02, 2021:

Great sounding recipe, especially for the cold winter months. Looking forward to preparing and pairing it with a fine Italian wine.

Chitrangada Sharan from New Delhi, India on January 02, 2021:

This looks like a wonderful recipe, especially with the changes made to the original recipe. I also liked your tip of skimming off the solidified fat. It can be done with many other meat preparations.

Thank you for sharing this excellent and well presented article.

manatita44 from london on January 02, 2021:

I recently heard someone say, that some people exists on only about 5 different kinds of food. I'm close. You seem to be very adventurous, like Linda, and tries many different things. All good. It's a gift, I suppose.

Anyway, we need some fun and pleasure to start or keep our January going. Much Love, Peggy.

Bill De Giulio from Massachusetts on January 02, 2021:

Boy does this sound and look good. Great easy to follow recipe that I think even I could pull off. I like how your husband added his own twist to the recipe and clearly it worked.

Umesh Chandra Bhatt from Kharghar, Navi Mumbai, India on January 02, 2021:

Very well presented. Good work.

FlourishAnyway from USA on January 02, 2021:

Although I'm not a beef-eater, my husband would love this! I like that your husband adapted the recipe right from the start and reduced the tomato heaviness. I think he made a good choice! I look forward to trying this for my family! Your photos are excellent too!

Rosina S Khan on January 02, 2021:

This recipe looks delicious and brings water to the mouth. However, instead of the wine (which we don't take), I will just use cooking oil. Thank you, Peggy, for the splendid share.

Pamela Oglesby from Sunny Florida on January 02, 2021:

This recipe looks delicious, Peggy. What a good way to cook short ribs! Your husband seems to be a wonderful cook, and the pictures make my mouth water.

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