Recipes: Main Entrees

1 Star2 Stars3 Stars4 Stars5 Stars
(No Ratings Yet)
Loading ... Loading ...
Bookmark and Share

Beef Short Ribs

beefshortribRecipe courtesy of Chef Keith Snow of


  • 3 lbs. Boneless Beef Short Ribs
  • 2 each Carrots, rough chop
  • 2 stalks Celery, rough chop
  • 2 each Medium Onion, rough chop
  • 1/4 cup Tomato Paste
  • 1 quart Beef Stock
  • 2 each Bay Leaves
  • 3 sprigs Fresh Thyme
  • 1 cup Red Wine
  • 1 Tbsp. Salt
  • 1 Tbsp. Black Pepper
  • 1 tsp. Paprika
  • 1 whole head Garlic, sliced horizontally
  • 3 Tbsp. Olive Oil


  1. Season beef short ribs with salt, pepper and paprika. Add 1/2 amount of olive oil and sear in a large heavy bottomed roasting pan over medium high heat about 2 minutes on each side. Remove short ribs from the pan after searing both sides.
  2. Continuing on medium high heat, add remaining olive oil and all vegetables and garlic to the roasting pan. Add fresh thyme, bay leaves and saute for 2 minutes stirring continuously.
  3. Add tomato paste and continue to cook on medium high heat while stirring. Add red wine and beef broth and bring to a simmer.
  4. Add reserved short ribs to simmering liquid. Cover and place in a 275º F pre-heated oven for 3 hours.
  5. Remove from oven. Strain beef and vegetables from liquid, reduce the liquid by simmering until a desired thickness is achieved and serve.

Servings: 4

Leave your comments