With marrow-rich bones and fatty marbling, short ribs deliver flavor and richness that cubed stew meat never will. Karen Bell, chef and owner of Bavette La Boucherie in Milwaukee, recommends using grass-fed beef which tastes less sweet than corn-fed.

Source: Midwest Living


Credit: Brie Passano

Recipe Summary

20 mins
4 hrs


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°. Season short ribs on all sides with cracked black pepper and the kosher salt.

  • Heat a 6-quart Dutch oven over high. Pour in olive oil and wait a minute or two, until oil is almost smoking. Sear short ribs in the pan on each side until nicely browned, 3 to 4 minutes. (You may need to work in batches. It's important not to crowd the pan.) Remove browned short ribs to a plate.

  • Reduce heat to medium. Add onion, celery, carrot, thyme sprigs and bay leaves. Stir to scrape up any browned bits from bottom of pan. Cook until vegetables just begin to caramelize, 6 to 8 minutes. Add wine and balsamic vinegar. Increase heat to high; boil to reduce the liquid by half, about 10 minutes.

  • Add stock; bring to a boil. Arrange ribs in a single layer in Dutch oven. (The stock mixture should almost cover them.) Cover tightly with aluminum foil or a tight-fitting lid. Transfer to oven. Bake 2 hours. Remove lid and turn ribs. Bake, uncovered, 1 hour more, turning ribs a couple of times. To check for doneness, pierce a short rib with a paring knife. The meat should yield easily to the knife. Taste a piece if you are not sure. Let ribs rest 10 minutes in their juices, then transfer them to a baking sheet and cover with foil to keep warm.

  • Strain the cooking liquid, pressing down on the vegetables to extract all the juices. Skim fat from the sauce. If the sauce seems thin, return it to the Dutch oven and boil gently over medium-high 5 to 10 minutes to thicken slightly. Adjust seasoning to taste with additional salt and pepper.


Prepare recipe as directed through Step 3. Transfer mixture to a 4- to 6-quart slow cooker. Add stock and ribs. Cover and cook on low 7 to 8 hours or on high 3¿1/2 to 4 hours. Strain and reduce sauce as directed in Step 5.

Nutrition Facts

420 calories; fat 23g; cholesterol 92mg; saturated fat 8g; carbohydrates 4g; mono fat 11g; poly fat 1g; sugars 2g; protein 34g; vitamin a 5.7IU; thiamin 0.1mg; riboflavin 0.2mg; niacin equivalents 3.2mg; vitamin b6 0.3mg; folate 7.1mcg; vitamin b12 3.4mcg; sodium 820mg; potassium 336mg; calcium 18mg; iron 3.5mg.