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Braised Short Ribs

Sharon of Delishar
Prep Time 15 mins
Cook Time 2 hrs 45 mins
Total Time 3 hrs
Servings 4


  • 12 pieces of beef short ribs
  • 6 pieces pancetta diced
  • 1 medium onion diced
  • 2 carrots diced
  • 2 stalks celery diced
  • 1 head garlic sliced half across
  • 1 cup red wine
  • 3 cups beef stock
  • 2 sprigs of Thyme
  • 2 sprigs of Rosemary
  • Salt and pepper to taste
  • 3 tbsp olive oil
  • Radish sprouts to garnish


  • Preheat oven to 175C.
  • Pat dry short ribs, and season generously with salt and pepper.
  • In your dutch oven, pan fry pancetta over medium heat until crisp and fat rendered.
  • Remove pancetta pieces, add olive oil, and turn heat to high.
  • When oil is shimmering, add short ribs, meat side down.
  • Allow to sear on all sides, about 45 seconds/side.
  • Remove ribs and set aside.
  • Turn heat down to medium.
  • Use a paper towel to remove grease, leaving a little.
  • Add onion, carrots, celery, and garlic.
  • Cook for 2 minutes, then add wine to deglaze the pot.
  • Allow to cook for 2 minutes.
  • Add 1 tsp sea salt or more to taste, and black pepper.
  • Then return short ribs and it's jus.
  • Pour in the beef stock. It should be enough to almost submerge the ribs.
  • Add Thyme and rosemary.
  • Bring to boil, cover, then transfer to preheated oven.
  • Cook for 2 hours and 15 minutes or until fork tender and falling off the bone.
  • Skim off fat off the top of the sauce and serve over ribs.


I used a Le Creuset 26cm French Oven
Adapted from The Pioneer Woman