Braised Beef Short Ribs

Braised Beef Short Ribs by

Scott Culpepper


Serves 2-4


  • 2 tbsp. extra virgin olive oil
  • 4 bone-in or boneless beef short ribs
  • 4 ribs celery, chopped
  • 2 sweet potatoes, peeled, halved and cut into 1/4" slices
  • 2 large shallots, peeled and chopped
  • 6 cloves garlic, chopped
  • 1 (32 oz.) box beef broth
  • 2 cups bold red wine, such as cabernet or zinfandel
  • 2 bay leaves
  • 2 tsp. dried rosemary
  • 2 tsp. dried thyme
  • 2 tsp. dried oregano


  1. Heat oven to 275°F.
  2. Heat extra virgin olive oil in an oven-proof Dutch oven over medium-high heat.
  3. Lightly season short ribs with salt and pepper.
  4. Sear short ribs for 3 minutes on each side, browning them evenly.
  5. Once ribs are seared evenly, remove them from the Dutch oven and set aside.
  6. Add celery, sweet potatoes, and shallots to the pot and sauté for about 5 minutes, then add garlic, bay leaves, and herbs, stirring to combine all ingredients.
  7. Add red wine to deglaze the bottom and sides of the pot and return to a simmer.
  8. Stir in the beef broth and return to a slow simmer.
  9. Return beef ribs to the Dutch oven, cover, and place in the oven for two hours.
  10. Remove the pot from the oven, gently stir all ingredients, re-cover, and return to the oven for two more hours.
  11. Remove the pot from the oven, uncover, and let rest for five minutes. Remove the bay leaves.
  12. Serve ribs and cooked vegetables over your favorite side dish, such as mashed potatoes, rice, etc.
  13. As an option, use a blender or immersion blender to liquefy the vegetables and sauce to turn it into a sauce you can garnish the ribs and side dish with.

A big bite of "Smokin Hot" flavor to warm you up on a winter's day!