Braised Beef Short Ribs:

If anyone were to ask me what is my favorite dish to make, I would say braised beef short ribs are right up there at the top of the list. Short ribs braised to perfection placed over a bed of mashed potatoes is amazing to me.


  • Short ribs 4-5 pounds
  • Celery
  • Carrots
  • Onions
  • -8-9 cloves of garlic, smashed.
  • Salt / Pepper to taste.
  • 4 cups beef stock.
  • 2 tablespoons Olive Oil


  • *The night before cooking* Put the short ribs on a rack over a cookie sheet and sprinkle salt over them. Place in the refrigerator overnight.
  • *An hour before cooking, pull out of the refrigerator and sit out to take the chill of the meat*
  • In a large roasting pan add olive oil.
  • Rough chop the celery, carrots, and onions. Then add to the pan and cook for 5-7 min. Just get some color on them and get them sweated down.
  • Add garlic to the pan and brown them up with the other veggies.
  • Add the short ribs to the pan and sear all sides.
  • Poor over the beef stock, you want to cover the meat as much as possible.
  • Cover with tin foil and put in the oven heated to 350f degrees for 3 hours or until fork tender.
  • *Optional* at the 3-hour mark, uncover and cook for another 30 min just to get a little roasted flavor to the ribs.
  • *Optional part 2* Pull the ribs out of braising liquid, strain out the solids. Put in a small sauce pan and reduce to half and use as a gravy to the ribs.