Recipes Ingredients Meat & Poultry Beef Recipes Luscious Oven-Braised Short Ribs 3.2 (137) 9 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on July 27, 2011 Print Share Share Tweet Pin Email Short ribs get a lot of their flavor from their fat; as the meat cooks, the fat melts away and infuses the sauce, making it rich, smooth, and absolutely delicious.From the book "Mad Hungry," by Lucinda Scala Quinn (Artisan Books). Ingredients 1 onion, finely sliced 4 garlic cloves, smashed 1 leek, cleaned and finely chopped 1 carrot, finely chopped 4 sprigs fresh thyme, or 1 teaspoon dried thyme 1 cup red wine ½ cup soy sauce or tamari 1 tablespoon sugar ¼ teaspoon freshly ground black pepper 3 ½ pounds short ribs 2 to 3 Idaho potatoes, peeled and cut in quarters (optional) 1 stalk celery, finely chopped Directions Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking. Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze. Print