Sunday Supper: Braised Shortribs
  • 2-3 lbs Short ribs, or other cut of beef for braising
  • Olive oil
  • 1 cup Mirepoix
  • 2-3 sprigs Italian Parsley
  • 1 Bay leaf
  • 2-3 sprigs Marjoram
  • 2-3 sprigs Thyme
  • 2 cups dry red wine
  • Salt
  • Pepper
  • 4 cups Beef stock
  1. Preheat oven to 300F.
  2. Heat a sauté pan and add a drizzle of olive oil, enough to just coat the bottom of the pan. Salt and pepper the beef on all sides, then add to the hot sauté pan and sear on all sides.
  3. Remove the beef from the pan and put it aside on a plate. Add the mirepoix and cook until golden.
  4. Deglaze the pan with a generous amount of red wine, 1-2 cups, then add the herbs to the pan.
  5. Return the meat to the pan and add enough beef stock to cover about half of the meat.
  6. Cover the sauté pan and transfer to the oven. Braise for 2-3 hours, or until the meat easily comes apart when pulled with a fork.
  7. To serve, remove the meat from the sauté pan and slice. Keep the pan sauce warm and adjust to taste with salt. Drizzle the pan sauce over the meat and serve immediately.
Recipe by The Taste Edit at