Slow-Braised Beef Short Ribs Recipe

Staff Writer
Slow-Braised Beef Short Ribs Recipe
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. 

Deliver Ingredients


  • 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


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.

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.