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Roasted Beef Short Ribs

Roasted Beef Short Ribs

  • Yield: 6 servings
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  • Fresh thyme sprigs
  • 1 tbsp Brown sugar
  • 6 cups Beef stock
  • 6 Beef short ribs, fat trimmed
  • Kosher salt, to taste
  • Ground black pepper, to taste
  • 1/4 cup Olive oil
  • 1 Fennel bulb, large-diced
  • 1 Leek, white part only, large-diced
  • 2 Onions, chopped
  • 6 stalks Celery, large-diced
  • 2 Carrots, large-diced
  • 3 cloves Garlic, minced
  • 2 tbsp Tomato paste
  • 750 ml Cotes du Rhone, or other dry red wine
  • Fresh rosemary sprigs


  1. Preheat oven to 400 F.
  2. Place the ribs on a sheet pan and season with salt and pepper to taste. Roast for 15 minutes. Remove from the oven then reduce temperature to 300 F.
  3. Meanwhile, heat the oil in a Dutch oven over medium-low heat. Add the fennel, leek, onion, celery and carrots and cook for 20 minutes.
  4. Add the garlic and cook for another 2 minutes. Add the tomato paste and wine. Increase to high heat and bring to a boil and continue cooking until liquid is reduced by half, about 10 minutes.
  5. Add 1 tbsp salt and 1 tsp pepper. Tie the rosemary and thyme sprigs together with kitchen twine and add to the pot as well.
  6. Place the roasted ribs on top of the vegetables in the Dutch oven. Add the brown sugar and beef stock and bring to a simmer over high heat.
  7. Cover the Dutch oven and bake for 2 hours, until the meat is very tender.
  8. Remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat.
  9. Place on the stove over medium heat for 20 minutes, until reduced. Put the ribs back into the pot and heat through.
  10. Serve ribs immediately with the vegetables and sauce.


Recipe adapted from