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Braised Beef Short Ribs


Inspired by the cozy and inviting space from Lovely Nova Design, chef Simensen served up a hearty braise for the diners at Dine By Design East. With winter coming, be well fed with slow braises like this one. |

Recipe courtesy of Chef Geir Simensen of Stubborn Goat/Scanway Catering


  • 5 lbs (2.2 kg) bone-in beef short ribs, cut into 3-inch segments
  • 1 bunch fresh thyme, rosemary chopped
  • 2 Tbsp (30 ml) kosher salt
  • 2 Tbsp (30 ml) freshly ground black pepper
  • 2 (750-ml) bottles Cabernet Sauvignon
  • 1 yellow onion, cut medium dice
  • 2 carrots, peeled, cut medium dice
  • 2 ribs celery, cut medium dice
  • 3 cloves garlic
  • 4 quarts (roughly 4 L) veal stock
  • 3 bay leaves olive oil, for searing ribs


1. Season ribs liberally with herbs, salt and pepper. Place in a large non-reactive bowl or deep container and cover with wine. Marinate for 12 hours in fridge. 2. Preheat oven to 375°F (190°C). 3. Remove ribs from marinade, pour wine into sauce pot, and reduce by half. 4. Meanwhile, heat a layer of olive oil in large cast-iron pan over medium-high heat. Sear ribs on all sides until well browned. 5. Place browned ribs in braising or deep roasting pan. Brown onion, carrots, celery and garlic in the same cast-iron pan, adding more oil as needed. 6. Scatter browned vegetables over the ribs. Add the reduced wine, stock and bay leaves. Cover pan with parchment paper and foil and place in the oven for 5 hours. 7. Transfer from oven and let the ribs rest for 1 hour. Skim any fat from sauce. 8. While ribs are resting, strain sauce into a sauce pot and reduce for 1 hour. 9. Remove bones from ribs. Remove vegetables from the pan and set aside. 10. Pour hot sauce over ribs and vegetables and serve.  

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