Braised Beef Short-Ribs
PREP TIME: 2 ½ Hours


Braising is a method used on tougher cuts of meat that guarantees tenderness. In addition, this slow-cooked method imparts a wonderful flavor due to the longer cooking time with vegetables, herbs and stock.


  • 6 pounds beef short-ribs
  • 8 slices bacon, chopped
  • 2 large onions, quartered
  • 3 stalks celery, quartered
  • 3 carrots, sliced
  • 8 cloves garlic, smashed
  • 6 cups beef stock, bouillon or water
  • 1 cup dry red wine
  • 3 sprigs fresh thyme
  • 6 leaves fresh basil
  • salt and pepper to taste

Pre-heat oven to 375 degrees F. Season short-ribs well using salt and pepper. In a 10-quart Dutch oven, brown bacon to render fat over medium-high heat. Do not burn. Remove crisp bacon and set aside. In the bacon fat brown short-ribs, 4 at a time, taking care not to burn bacon fat. Once all the ribs are brown add onions, celery, carrots and garlic. Sauté 2-3 minutes to tenderize vegetables. Add beef stock and red wine. Bring to a rolling boil and reduce to simmer. Add cooked bacon, browned short-ribs, thyme and basil. Season stock with additional salt and pepper if necessary. Return the mixture to a rolling boil, cover and place in pre-heated oven. Cook 1 1/2 hours, checking for tenderness. When ribs are fork-tender, remove from stock and set aside. Reduce stock by half. When ready to serve, strain stock, return ribs to the pot along with the sauce and re-heat in pre-heated oven. Ribs may be prepared up to 3 days in advance and remain in the stock until ready to serve.

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