Pierre Schaedelin's Braised Short Ribs


This recipe for braised short ribs is courtesy of Martha's personal chef, Pierre Schaedelin.


  • 5 medium carrots

  • 4 flanken-style short ribs, cut into 3-rib pieces about 7 inches long (about 2 pounds each)

  • 2 bottles (750 mL) red wine, such as Cabernet or Merlot

  • ½ head garlic

  • 1 medium leek, cut into 1-inch pieces

  • 1 red onion, quartered

  • 2 ribs celery, cut into 1-inch pieces

  • Coarse salt and freshly ground black pepper

  • 3 tablespoons extra-virgin olive oil

  • 2 tablespoons all-purpose flour

  • Homemade Beef Stock for Pierre Schaedelin's Braised Short Ribs, or canned store-bought low-sodium beef broth (optional)

  • 1 ounce bittersweet chocolate, coarsely chopped

  • 1 small celeriac, peeled and cut into 1 ½-inch pieces

  • 4 turnips, peeled and cut into 1 ½-inch pieces

  • 5 sprigs fresh flat-leaf parsley


  1. Cut 2 carrots crosswise into 1-inch pieces and add to a large bowl, along with short ribs, wine, garlic, leek, onion, and celery; toss to combine. Cover, and let marinate, refrigerated, overnight.

  2. Preheat oven to 350 degrees. Remove meat from marinade and pat dry. Drain vegetables, reserving liquid; set aside.

  3. Season meat with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat. Working in batches, add short ribs; cook until browned on all sides,1 to 2 minutes. Transfer to a plate and set aside; repeat process with remaining ribs. Add vegetables to Dutch oven and cook until lightly browned, about 2 minutes. Add flour and cook, stirring, for 1 minute more. Return meat to Dutch oven, along with liquid from marinade and enough beef stock or water to cover meat by 2 inches. Bring to a boil over high heat; reduce heat to a simmer, cover, and transfer to oven. Cook until meat is tender, 2 to 3 hours.

  4. Remove meat from liquid and let cool slightly. Strain liquid into a large saucepan, pressing down on solids to remove any liquid; discard solids. Place liquid over medium-high heat and gently stir in chocolate until melted.

  5. Cut remaining 3 carrots into 1 1/2-inch pieces and add to saucepan, along with celeriac and turnips. Cook until vegetables are tender and sauce is thickened, about 15 minutes. Remove meat from bones; trim fat and discard. Add meat to liquid and cook until heated through, about 5 minutes more. Serve immediately garnished with parsley.

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