Braised Short Ribs


by: Faerie Chef

Short ribs are a perfect cut for braising, because they contain a lot of fat that keeps them moist. Approach them like any braise: brown the meat with vegetables in the oven, simmer gently with wine and broth, strain and degrease the braising liquid, and use the liquid to baste the meatfor the final glazing. Keep in mind that short ribs come in two forms. Sometimes they are cut crosswise into strips containing 4 ribs or so and about 2 inches long. The alternative, and the one called for here, are 4-rib pieces with ribs about 6 inches long and covered with meat. This recipe will satisfy eight normal appetites or four hungry people with little else to eat. You can get by serving six people, too, some hungrier than others. Makes 4 to 8 main-course servings.


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serves: 4

2 pieces (4-rib) (with ribs about 6 inches long) (about 7 pounds total)



2 large carrots (peeled and cut into 2-inch sections)

1 large onion (sliced)

1 head garlic (halved crosswise)

1 bottle (750 ml) full-bodied red wine

2 cups chicken broth (or as needed)

Bouquet garni

Nutrition Facts
Braised Short Ribs

Servings Per Recipe: 4

Amount per Serving

Calories: 83

  • Total Fat: 0.8 g
  •     Saturated Fat: 0.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 0 mg
  • Sodium: 76.7 mg
  • Total Carbs: 8.9 g
  •     Dietary Fiber: 1.6 g
  •     Sugars: 3.5 g
  • Protein: 3.2 g

how is this calculated?

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1.  Season short ribs with salt and pepper and put them in a roasting pan or pot surrounded with carrots, onion, and garlic. Roast until browned and the juices have caramelized.

2.  Transfer the ribs to a pot that holds them as compactly as possible, and add the wine, broth, and the bouquet garni. Cover the pot with aluminum foil, and then the lid. Simmer very gently for 1 hour. Rearrange the ribs, re-cover and simmer in the same way for about 1 hour more.

3.  Put the short ribs in a clean pot. Strain the braising liquid and skim off the fat. Pour the braising liquid over the ribs. Return the ribs to the oven and cook, basting until the ribs are covered with a shiny glaze.

4.  Carve the ribs and serve with the braising liquid.

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