Slow-Braised Beef Short Ribs Recipe

Slow-Braised Beef Short Ribs Recipe
Staff Writer
Short Ribs

Courtesy of Machine is Organic

Short Ribs

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, Pork Free, Alcohol Free, No Oil Added, No Sugar Added, Kosher

Daily value:



  • Fat 100g 154%
  • Carbs 11g 4%
  • Saturated 43g 216%
  • Fiber 2g 7%
  • Sugars 4g
  • Monounsaturated 45g
  • Polyunsaturated 4g
  • Protein 43g 85%
  • Cholesterol 210mg 70%
  • Sodium 637mg 27%
  • Calcium 60mg 6%
  • Magnesium 58mg 14%
  • Potassium 936mg 27%
  • Iron 6mg 31%
  • Zinc 9mg 60%
  • Phosphorus 427mg 61%
  • Vitamin A 138µg 15%
  • Vitamin C 58mg 96%
  • Thiamin (B1) 0mg 18%
  • Riboflavin (B2) 0mg 26%
  • Niacin (B3) 9mg 45%
  • Vitamin B6 1mg 51%
  • Folic Acid (B9) 37µg 9%
  • Vitamin B12 7µg 116%
  • Vitamin E 0mg 2%
  • Vitamin K 4µg 6%
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