Back to Luscious Oven-Braised Short Ribs
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Gallery
Read the full recipe after the video.
mh_1040_short_ribs_potatoes.jpg
Ingredients
Ingredient Checklist
1 onion, finely sliced
4 garlic cloves, smashed
1 leek, cleaned and finely chopped
1 carrot, finely chopped
4 sprigs of fresh thyme, or 1 teaspoon dried thyme
1 cup red wine
1/2 cup soy sauce or tamari
1 tablespoon sugar
1/4 teaspoon freshly ground black pepper
3 1/2 pounds short ribs
2 to 3 Idaho potatoes, peeled and cut in quarters (optional)
1 stalk celery, finely chopped
Gallery
Read the full recipe after the video.
mh_1040_short_ribs_potatoes.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
mh_1040_short_ribs_potatoes.jpg
mh_1040_short_ribs_potatoes.jpg
Ingredients
Ingredients
- 1 onion, finely sliced
- 4 garlic cloves, smashed
- 1 leek, cleaned and finely chopped
- 1 carrot, finely chopped
- 4 sprigs of fresh thyme, or 1 teaspoon dried thyme
- 1 cup red wine
- 1/2 cup soy sauce or tamari
- 1 tablespoon sugar
- 1/4 teaspoon freshly ground black pepper
- 3 1/2 pounds short ribs
- 2 to 3 Idaho potatoes, peeled and cut in quarters (optional)
- 1 stalk celery, finely chopped
Directions
Mix all the ingredients except the meat and potatoes in a 9- x 15-inch roasting pan. Add the ribs and rub all over with the marinade. The meat should fit comfortably in a single layer in the pan. Cover and let marinate in the refrigerator for 6 hours or up to overnight. Occasionally turn the meat over in the marinade. Remove from the refrigerator 30 minutes prior to cooking.
Preheat the oven to 400 degrees Fahrenheit. Braise the short ribs for 2 1/2 to 3 hours, reducing the heat to 350 degrees Fahrenheit after an hour. Turn the ribs over. Add the potatoes in the last 40 minutes of cooking. Add water to the pan if too much liquid evaporates. You want to end up with glistening ribs in a reduced glaze.
Reviews (11)
Add Rating & Review
138 Ratings
5 star values:
25
4 star values:
20
3 star values:
50
2 star values:
37
1 star values:
5
Load More Reviews
Reviews (11)
Add Rating & Review
138 Ratings
5 star values:
25
4 star values:
20
3 star values:
50
2 star values:
37
1 star values:
5
Add Rating & Review
138 Ratings
5 star values:
25
4 star values:
20
3 star values:
50
2 star values:
37
1 star values:
5
138 Ratings
5 star values:
25
4 star values:
20
3 star values:
50
2 star values:
37
1 star values:
5
138 Ratings
5 star values:
25
4 star values:
20
3 star values:
50
2 star values:
37
1 star values:
5
- 5 star values:
- 25
- 4 star values:
- 20
- 3 star values:
- 50
- 2 star values:
- 37
- 1 star values:
- 5
Martha Stewart Member
Rating: Unrated
01/22/2013
First of all, beef short ribs are notoriously fatty. The fat must be rendered before putting all the vegetables in or you will end up with a very unhealthy and greasy dish. Secondly the cooking time is WAY too long. If you use this recipe first cook your meat at 375-400 for 30 minutes on a RACK and then pour off the fat, THEN add the rest of the marinade and the vegetables. This recipe is disgusting without these alternations. The picture does not show the 1/2 inch of rendered beef fat.
Martha Stewart Member
Rating: Unrated
06/07/2012
This comfort food short-rib recipe was delish. I hadn't eaten or made shortribs in years. Loved the fact that the recipe called for baking everything.
Martha Stewart Member
Rating: 5 stars
05/20/2011
This was delish!
Martha Stewart Member
Rating: Unrated
02/09/2011
This recipe is quite good and easy to do. I did feel like the sauce could have used a little extra oomph. I might try adding a bit of tomato paste next time--have to play around just a touch. But following the recipe as written you won't go wrong either.
Martha Stewart Member
Rating: Unrated
01/09/2011
I made this for company and what a hit! I'm the cook in my family and circle of friends and they have come to expect the best. This was one of my best received dishes. But, the recipe is not well written. First of all, this needs to be made in a dutch oven (a la crueset type the best) with a tight fitting lid. Add a bit of beef stock=halfway up the meat. cook for 3 hours. uncover and let sauce reduce for the last half hour. turn the meat. I omitted the potatoes and served with garlic mashed.
Martha Stewart Member
Rating: Unrated
12/02/2010
I LOVE this recipe. I have made it twice in two weeks. I marinated the meat in the fridge overnight, let it sit out for about 2 hours to come to room temp before cooking, and cooked at 400 degrees for an hour then I lowered the temperature to 350 for the remaining 2 hours. I also kept it covered while cooking except for the last 30 minutes. My picky eaters loved it!
Martha Stewart Member
Rating: Unrated
11/30/2010
What could I have done wrong? I followed the recipe except I had to leave out the soy sauce and use beef broth instead (soy allergy in the family) but the whole thing turned out tough and watery! Ugh! I covered it for the first hour and then uncovered at 350 for last 1 1/5 hours. Help!
Martha Stewart Member
Rating: Unrated
11/14/2010
I"m glad I'm not the only one, the cooking times and uncovered, covered was not clear to me. I cooked covered at 400 for 2.5 hours, then uncovered, added potatoes and cooked at 350 for an hour... I hope I didn't ruin it.. it's still cooking and I have people coming at 12
Martha Stewart Member
Rating: Unrated
11/13/2010
This was tasty but the recipe is poorly written. I saw this made on Mad Hungry which clarified for me. For some reason celery's listed at the end of the ingredients but goes in with other veggies. Keep the dish covered with foil or a lid when you put in oven. On tv she kept it covered almost the whole time, just taking it off at end to reduce sauce and brown meat.The sauce could be more complex tasting but it's so easy it's hard to argue!
Martha Stewart Member
Rating: Unrated
11/05/2010
How would I convert to a slow cooker recipe?
Martha Stewart Member
Rating: Unrated
01/22/2013
First of all, beef short ribs are notoriously fatty. The fat must be rendered before putting all the vegetables in or you will end up with a very unhealthy and greasy dish. Secondly the cooking time is WAY too long. If you use this recipe first cook your meat at 375-400 for 30 minutes on a RACK and then pour off the fat, THEN add the rest of the marinade and the vegetables. This recipe is disgusting without these alternations. The picture does not show the 1/2 inch of rendered beef fat.
Rating: Unrated
Rating: Unrated
06/07/2012
This comfort food short-rib recipe was delish. I hadn't eaten or made shortribs in years. Loved the fact that the recipe called for baking everything.
Rating: 5 stars
05/20/2011
This was delish!
Rating: 5 stars
Rating: Unrated
02/09/2011
This recipe is quite good and easy to do. I did feel like the sauce could have used a little extra oomph. I might try adding a bit of tomato paste next time--have to play around just a touch. But following the recipe as written you won't go wrong either.
Rating: Unrated
01/09/2011
I made this for company and what a hit! I'm the cook in my family and circle of friends and they have come to expect the best. This was one of my best received dishes. But, the recipe is not well written. First of all, this needs to be made in a dutch oven (a la crueset type the best) with a tight fitting lid. Add a bit of beef stock=halfway up the meat. cook for 3 hours. uncover and let sauce reduce for the last half hour. turn the meat. I omitted the potatoes and served with garlic mashed.
Rating: Unrated
12/02/2010
I LOVE this recipe. I have made it twice in two weeks. I marinated the meat in the fridge overnight, let it sit out for about 2 hours to come to room temp before cooking, and cooked at 400 degrees for an hour then I lowered the temperature to 350 for the remaining 2 hours. I also kept it covered while cooking except for the last 30 minutes. My picky eaters loved it!
Rating: Unrated
11/30/2010
What could I have done wrong? I followed the recipe except I had to leave out the soy sauce and use beef broth instead (soy allergy in the family) but the whole thing turned out tough and watery! Ugh! I covered it for the first hour and then uncovered at 350 for last 1 1/5 hours. Help!
Rating: Unrated
11/14/2010
I"m glad I'm not the only one, the cooking times and uncovered, covered was not clear to me. I cooked covered at 400 for 2.5 hours, then uncovered, added potatoes and cooked at 350 for an hour... I hope I didn't ruin it.. it's still cooking and I have people coming at 12
Rating: Unrated
11/13/2010
This was tasty but the recipe is poorly written. I saw this made on Mad Hungry which clarified for me. For some reason celery's listed at the end of the ingredients but goes in with other veggies. Keep the dish covered with foil or a lid when you put in oven. On tv she kept it covered almost the whole time, just taking it off at end to reduce sauce and brown meat.The sauce could be more complex tasting but it's so easy it's hard to argue!
Rating: Unrated
11/05/2010
How would I convert to a slow cooker recipe?
All Reviews for Luscious Oven-Braised Short Ribs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Luscious Oven-Braised Short Ribs
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
