Slow-Braised Beef Short Ribs Recipe

Short Ribs
Courtesy of Machine is Organic


  • 6 pounds beef short ribs, on the bone
  • 1 small onion, medium dice
  • 2 carrots, medium dice
  • 1 red pepper, medium dice
  • 1 yellow pepper, medium dice
  • 6 cloves garlic, peeled
  • 3 plum tomatoes, halved
  • 1 teaspoon ginger, peeled and sliced
  • 8 fresh thyme sprigs
  • 1 fresh bay leaf
  • 1 pinch chile flakes
  • 1 tablespoon cumin
  • 4 cups chicken stock
  • ¼ cup balsamic vinegar
  • Salt and pepper

These fork-tender short ribs from Chef Brian McBride of Washington D.C.'s Blue Duck Tavern are a beautiful centerpiece for a non-traditional Thanksgiving dinner. Any leftovers will make fantastic sandwiches the next day. 


Preheat the oven to 425 degrees.

Place the short ribs in a clean roasting pan that has room enough for all of the ingredients. Cover the ribs with all of the vegetables, spices and herbs. Pour the chicken stock and balsamic vinegar over them. Cover the pan tightly with foil and cook in a 425 degree oven for 30 minutes, then reduce the heat to 325 degrees and braise slowly for three hours. 

Remove the pan from the oven and allow to cool slightly. Then remove the ribs and vegetables from the braising liquids and set aside in a large serving bowl and keep warm. Pour the remaining liquid into a pot [Editor’s Note: Skim off the fat before boiling] and boil until reduced by half. Taste and season as needed. 

Serve the ribs and vegetables with the reduced braising liquid.


Calories per serving:

1,125 calories

Dietary restrictions:

Low Carb Paleo, Dairy Free, Gluten Free, Wheat Free, Egg Free, Milk Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:



  • Fat 1,001g 1,540%
  • Carbs 107g 36%
  • Saturated 433g 2,163%
  • Fiber 17g 66%
  • Sugars 44g
  • Monounsaturated 453g
  • Polyunsaturated 39g
  • Protein 427g 854%
  • Cholesterol 2,097mg 699%
  • Sodium 6,372mg 265%
  • Calcium 603mg 60%
  • Magnesium 580mg 145%
  • Potassium 9,366mg 268%
  • Iron 56mg 314%
  • Zinc 90mg 599%
  • Phosphorus 4,275mg 611%
  • Vitamin A 1,376µg 153%
  • Vitamin C 578mg 964%
  • Thiamin (B1) 3mg 177%
  • Riboflavin (B2) 4mg 263%
  • Niacin (B3) 91mg 455%
  • Vitamin B6 10mg 509%
  • Folic Acid (B9) 365µg 91%
  • Vitamin B12 70µg 1,161%
  • Vitamin E 4mg 21%
  • Vitamin K 44µg 56%
Have a question about nutritional data? Let us know.
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