Tender Braised Short Ribs | The Organic Kitchen Blog and Tutorials

In recent years, if I see short ribs on the menu, I order them! In my humble opinion, when it comes to comfort food nothing Beats Tender Braised Short Ribs drenched in a red wine sauce!
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Tender Braised Short Ribs with a red wine sauce in a pot set on a table, surrounded by silverware and a wooden spoon

Let’s Talk Beef Short Ribs:

Short ribs are a cut of beef taken from the brisket, chuck, plate, or rib areas of beef cattle. They consist of a short portion of the rib bone, which is overlain by meat which varies in thickness. You will want to look for well-marbled, meaty ribs,  without a huge amount of surface fat. There are two cuts of short ribs, English cut which are 2-4″ long and flanken style which contain multiple bone segments. Most grocery stores offer the English style, cut into 3″ pieces, which is what we are using for this recipe. When cooked slowly, they become ‘fall off the bone tender’. Why are we using ‘bone in’? Flavor, that’s why!

Raw Organic Beef Short Ribs Ready to Cook


Braising is a cooking method that uses both wet and dry heats: typically, the food is first sautéed or seared at a high temperature, then finished in a covered pot or pan at a lower temperature while simmering in liquid. Braising gives you the best of both worlds, beautifully browned meat and veggies that are also tender and flavorful from being simmered in broth and wine. That broth and wine also forms a beautiful sauce, really, it’s almost like gravy! 

Tender Braised Short Ribs and mashed potatoes in a white bowl

The Herbs:

By adding fresh herbs, in this case rosemary, thyme, oregano, parsley and garlic, this sauce becomes almost like a flavorful, fragrant gravy. Simply tie your herbs into a bundle and place right in the pot to simmer right alongside the short ribs.

A bundle of herbs tied with string used for making Tender Braised Short Ribs

The Result: Great for Family Dinners or the Holidays!

This is hearty comfort food that feeds a crowd! Honestly this can be Sunday dinner for the family, a beautiful dinner party entree, or a fancy meal for the holidays. It cover all the bases. Notice how rich and thick this gorgeous sauce is…and check out that tender beef…and that garlic! Swoon.

Tender Braised Short Ribs garnished with thyme in a pot on a wooden table


What to Serve it With:

We usually serve these tender braised short ribs over my classic mashed potatoes or if we are being a little more carb conscience, my cauliflower purée.

Mashed potatoes in a white bowl to be served with Tender Braised Short Ribs


Tips and what you need: a Dutch oven or heavy pot, a good knife, and string.

Tender, flavorful beef short ribs cooked in red wine and broth


Main Course


beef short ribs, braised short ribs, holiday dinner

Preheat Oven to 350 degrees. NOTE: shortribs come in varying sizes. You can usually feed 6-8 people from 5 pounds of short ribs.

  • 5
    bone in beef short ribs (these should be offered at your grocery store cut into approximately 3″ pieces)
  • sea salt and freshly ground pepper
  • 1/2
    your choice of flour (separated)
  • 1
    ground cinnamon
  • 1
    ground nutmeg
  • 3
    extra virgin olive oil
  • 1
    yellow onion, peeled and chopped
  • 6
    peeled and sliced
  • 3
    stalks, celery, diced small
  • 1
    tomato paste
  • 3
    good red wine (preferably Cabernet Sauvignon)
  • 8
    sprigs fresh rosemary
  • 4
    sprigs fresh rosemary
  • 8
    sprigs fresh thyme
  • 8
    sprigs fresh flat leaf parsley
  • 4
    sprigs fresh oregano
  • 1
    head of garlic, loose peels removed and cut in half crosswise
  • 4
    good quality beef broth

  1. Sprinkle all short ribs with sea salt and pepper to taste. Set aside

  2. In a shallow bowl whisk together 1/4 cup flour, cinnamon and nutmeg, dredge short ribs in flour mixture, coating all sides

  3. Dice carrots, celery and onion. Tie rosemary, thyme, parsley and oregano into a little bundle. Cut garlic head in half

  4. Place dutch oven (or heavy pot) on high heat, add olive oil. When hot add half the short short ribs, brown each side for about two minutes, remove and set on a plate, repeat with second batch, placing all ribs on a plate

  5. Add carrots, celery and onions to pot and cook stirring frequently for five minutes. Add 3 Tablespoons flour and tomato paste to pot, stir well, cook for 3 more minutes. Add wine to pot, stir. Add short ribs, bring to a boil, then turn down to a good simmer and cook uncovered for 25 minutes. Add broth and stir. Add herb bundle and garlic to pot, cover pot with lid and place in the oven. Cook for 2 1/2 hours.

  6. Remove from oven, scoop out bundle of herbs and garlic. Serve ribs over mashed potatoes or cauliflower puree, spoon sauce over the top!



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