Recipes // Main Dish Beef and Pork // Braised Boneless Short Rib

Braised Boneless Short Rib


By Chef Anthony Fusco


  • 1 large yellow Spanish onion
  • 2 carrots
  • 2 ribs of celery
  • 1 head of garlic
  • 1oz fresh thyme
  • 1# boneless beef short rib
  • 2oz Grape seed or canola oil
  • Kosher salt and fresh black pepper
  • 1 cup red wine
  • 2 gallons water


  1. Using a sharp knife, cut onion in half and peel off outer skin. Cut onion into 8 large sections
  2. Peel carrots and cut into round coins about as think as you thumb.
  3. Trim tops and bottoms off celery ribs and cut into large pieces about as big as your fingers.
  4. Peel garlic cloves and trim off ends.
  5. In a large Dutch oven heat grape seed/canola oil until it is hot but not quite smoking. Aggressively season the beef short rib with salt and pepper, and begin to sear all sides of the short rib in the oil on medium high heat.
  6. Once your short rib is seared completely on all sides, remove from the pot and turn heat down to medium, add all your vegetables.
  7. Caramelize vegetables in pot adding more oil if the pot appears dry.
  8. After the vegetables have all caramelized, add red wine and turn heat back up to high and cook out alcohol, 2-3 minutes.
  9. Add the beef short rib back to the pot and add water until just covered. Place lid on pot and simmer on stove top, or place in a 350* oven, for 2-3 hours, until fork tender.
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