New This Month

Braised Short Ribs


This recipe for delicious braised short ribs is from the October 2007 issue of Everyday Food. To make this dish a complete meal, serve it with creamy polenta with thyme.

  • Servings: 8

Source: The Martha Stewart Show, October Fall 2008


  • 1/4 cup all-purpose flour
  • Coarse salt and freshly ground pepper
  • 16 (4-ounce) pieces small, thick, bone-in beef short ribs (about 4 pounds total)
  • 1 tablespoon vegetable oil
  • 4 carrots, cut into large chunks
  • 2 onions, quartered
  • 1 bottle (750 mL) dry red wine, such as Merlot
  • 1 can (14 1/2 ounces) reduced-sodium chicken broth
  • 4 sprigs fresh thyme
  • 1 can (28 ounces) whole peeled tomatoes, in puree


  1. Preheat oven to 400 degrees. Place flour in a medium bowl; season with salt and pepper. Toss ribs in flour mixture until well coated; shake off excess.

  2. In a 5- to 8-quart Dutch oven or heavy ovenproof pot, heat oil over medium-high. Cook ribs in two batches, turning until browned on all sides, about 10 minutes per batch; transfer to a plate.

  3. Add carrots and onions to pot. Cook, stirring and scraping up browned bits, until vegetables are lightly browned, 3 to 5 minutes. Add wine, broth, thyme, and tomatoes (breaking them up). Arrange ribs in pot; bring liquid to a boil. Cover, transfer to oven, and cook 1 hour. Reduce heat to 350 degrees; cook until fork-tender (but not falling apart), about 1 hour more.

  4. Using tongs or a slotted spoon, transfer ribs to a plate. Moisten with cooking liquid; cover with aluminum foil to keep warm. Strain remaining liquid through a fine-mesh sieve (discard solids); return to pot. Bring to a boil; cook until sauce is slightly thickened and reduced to about 2 cups, 10 to 12 minutes. Season with salt and pepper. Serve ribs with sauce. (Or return to pot, let cool slightly, cover, and refrigerator up to 1 day.)

Reviews Add a comment

  • MS12144782
    23 SEP, 2013
    These were incredibly delicious. I couldn't find bone in short ribs so I used boneless ones, and they were still fork tender and juicy. Also added tomato paste for some extra richness and served them with yam and parsnip puree, balsamic mushrooms, and broccolini.