Braised Short Ribs

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The most ethereal meal you may ever prepare!

The intensity of the chopping and sauteeing of the ingredients of this recipe is surely made up for by its rich heavenly flavor. The long cooking time is a blessing as the only thing you have to do is smell the aroma as it wafts through your house. Anticipating the wonderful meal ahead is very much part of the experience.


8 beef chuck short ribs

1 tablespoon salt

1 teaspoon pepper

3 tablespoons olive oil (light for searing)

1-2 pounds mushrooms, sliced

3 strips of bacon, chopped

2 large yellow onions, chopped

1 bulb garlic, peeled and roughly chopped

2 carrots, sliced

1/2 cup tomato paste

2 cups port wine

2 cups beef broth

2 tablespoons fresh rosemary

1 tablespoon fresh thyme

Before cooking:

Unwrap and dry the short ribs. Dust with salt and pepper allow about two hours for them to sit and soak up some of the seasonings.

In a large dutch oven (I use a seven quart dutch oven), heat the oil over a medium high heat and sear the short ribs on all sides, 3-4 at a time or however many your pot will allow. Set the seared short ribs aside.

Sautee the mushrooms for about ten minutes, stirring intermittently. The mushrooms will cook down considerably. Remove the mushrooms from the pan and set aside. Saute the bacon for about three minutes, or until it’s beginning to get crispy and releasing oils. Remove bacon and set aside. Sautee the onion and garlic for about ten minutes, adding another tablespoon of oil if your pan seems to be dry.

Add the sliced carrot and tomato paste and stir well. Add the port wine and beef broth. Stir well. Add the shortribs, one-by-one back to the pot, nestling them nicely in the stewy concoction. Cover the pot and bake in a 400° oven for 1 hour and 30-40 minutes.

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