Braised Short Ribs #2

Beef and tagged

Short ribs cost a fortune around here, but hey, who’s better than you? YOLO!! This preparation is an L Stockton special, and is quite good.


  • 2 1/2 lb beef short ribs
  • 2-3 Tbsp vegetable oil
  • 1 yellow onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 2 bay leaves
  • 6 sprigs fresh thyme
  • 1 sprig rosemary
  • 1 cup red wine
  • 3 cups beef stock


  1. Heat oven to 275°. Season ribs with salt and pepper. Heat oil in dutch oven. Sear ribs on all sides 1-2 minutes per side. Do in batches if necessary to avoid crowding. Set aside.
  2. Drain all but 1 1/2 Tbsp oil. Add onion, celery, carrots, garlic, bay leaf, thyme, and rosemary; sauté 3-4 minutes.
  3. Add stock and wine. Return ribs back to pot. Liquid should come at least halfway up side of ribs. Bring to a boil.
  4. Cover, place in oven and bake for 3 hours, flipping ribs halfway through to ensure an even braise.

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