Entrees,  Food

Braised Beef Short Ribs

We often have short ribs since it is a quick way to throw together a meal for Sunday dinner. With minimal effort you end up with a very tender dish that is a cross between steak and roast.


  • 2 tbs. Olive Oil
  • Salt
  • Pepper
  • 3-4 lbs. boneless short ribs
  • 3-4 tbs. tomato paste
  • 2 small – medium diced onions
  • 2 – 3 medium russet potatoes
  • 4 cups beef stock
  • 2 cups red wine (or additional beef stock)
  • 1 garlic head cut horizontally


  1. Generously salt and pepper all sides of the short ribs
  2. Add 1-2 Tbs olive oil to large dutch oven set to medium-high heat
  3. Brown short ribs on all sides
  4. Add tomato paste and quickly heat
  5. Add onion, potatoes, garlic
  6. Deglaze the pan with stock and wine
  7. Bake covered for 2-3 hours @ 325 degrees
  8. Let rest for 20-30 minutes
  9. Remove short ribs from pan, pass sauce through sieve (including garlic) to serve as a sauce

Source: Tyler Merrick (Combination of Gordon Ramsay and Sam Cooking Guy)

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