Braised Short Ribs

Sean Reiser

Braised Short Ribs


 Over the last year or so, Anne's been taking care of family problems so I've been cooking less and hence, posting fewer recipes.

At a socially distanced Memorial Day bbq today someone brought short ribs.  We got to talking other ways of prepare short ribs and I mentioned this recipe.  I was going to send it out to the group and realized I never blogged it.  So, although it's almost summer and not oven at 325 for 3 hours season, I thought I'd post it.  Share and enjoy!


  • 6-8 beef short ribs, preferably bone-in
  • 2 onions, large chop
  • 5-6 carrots, large chop (about 2 cups)
  • 8 oz. mini golden potatoes, cut in half (or more if desired)
  • 3 cloves garlic, smashed
  • 2 tablespoons tomato paste
  • 3 cups organic beef stock (preferably low-sodium) 24oz
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • kosher salt and black pepper as needed
  • light olive oil as needed


  1. Pre-heat oven to 325 degrees.
  2. Season the short ribs heavily on all sides with salt and pepper.
  3. Combine the chopped onions, garlic, carrots, and potatoes in a large bowl and season with salt and pepper. Set aside until needed.
  4. Heat 3-counts of the oil in a 12" (or larger) cast iron skillet over medium-high heat. Sear the short ribs on all sides until a nice brown color forms, about 8-10 minutes. Add the vegetables and toss to combine in the pan-juices. Add the tomato paste and cook while distributing the paste. Allow to cook for 1-2 minutes.
  5. Add 2 1/2 to 3 cups of the stock until the vegetables and short ribs are just about (but not fully) submerged. Add the thyme and bay leaves. Bring to a boil and boil for 2 minutes.
  6. Cover the skillet with the skillet's lid or foil and transfer to the oven. Cook for 2 1/2 hours. Peel back the foil and if desired, add in the mushrooms. Cover and cook for another 30 minutes or until the beef is tender.