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Featured Recipe

Beef Short Rib

1 pound boneless short rib
1 each, carrot 1/2, onion
1 stalk, celery
1 small bunch thyme
1 clove, garlic
2 cups, red wine (reduced by half)
1/2 gallon beef stock
To taste salt and black pepper

  • Preheat oven to 300 degrees Fahrenheit.
  • Heat a small, shallow pot or rondeaux. Add a thin layer of canola or vegetable oil.
  • Pat the short rib dry and season with salt and pepper.
  • Sear the short rib in the pot to brown on all sides. Remove from pot.
  • Add the vegetables and brown, season with salt and pepper.
  • Add the short rib to the pot with beef stock, wine and the remaining ingredients.
  • Cover with aluminum foil and braise for 1 hour and 45 minutes or until tender but not falling apart.
  • Allow short rib to cool in liquid and refrigerate for at least 2 hours.
  • Next, heat the liquid with the short rib and remove the beef, strain the liquid and discard all the vegetables.
  • Reduce the liquid by half to concentrate the flavor and thicken into a sauce.

Portion the short rib into two ounce block size pieces, and gently heat through in the sauce