There are two different cuts of short ribs. Larger ones are cut into individual pieces between the bones. Cross-cut ribs, or flanken, are strips cut across the bones against the grain. For this recipe use cross-cut ribs and cut them into rectangular pieces, each with a piece of bone.

I make this dish ahead and chill it so you can easily remove any fat from the top of the sauce. The flavor improves with reheating, but add the chopped herbs just before serving, so they don’t lose their freshness.


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Braised Short Ribs

  • Author: Jill Baker
  • Yield: Serves 4 to 6 1x


Units Scale

3 1/2 lbs. Cross-cut Short Ribs, cut into pieces

Kosher Salt and Freshly Ground Black Pepper

2 Tbsp. Olive Oil

2 Large Onion, diced

1 1/2 c. Dry Red Wine

3 Large Carrots, peeled and cut in 1-inch pieces

6 Large Garlic Cloves, peeled

1 Serrano Chile, stem removed

One 14 oz. Can While Tomatoes

3 Flat-Leaf Parsley Sprigs, plus 1/3 c. Parsley, chopped

1 Large Basil Sprig, plus 1/3 c. Silvered Basil Leaves

1 Large Thyme Sprig

1 Bay Leaf


  1. Preheat the oven to 300º F. Pat the ribs dry and season with salt and pepper. In a Dutch oven or flameproof casserole, heat the oil over medium heat. Brown the ribs on all sides, in batches if necessary. Transfer the browned ribs to a plate.
  2. Add the onion to the pot and cook for 5 minutes, or until slightly softened. Pour in the red wine and bring to a boil, deglazing the pot by scraping up the browned bits from the bottom. Add the carrots, garlic, chile, and tomatoes, with their juices. Bring to a boil, then add the ribs, with any juices, the parsley, basil, and thyme sprigs, ant the bay leaf.
  3. Remove the pot form the heat and cover with a damp piece of parchment paper and then the lid. Transfer to the oven and cook covered for 1 1/2 hours.
  4. Remove the lid and parchment paper and cook the ribs for another 1 1/2 hours, or until very tender.
  5. If making ahead, let the ribs cool, then refrigerate overnight. The next day, remove the layer of fat and discard the her sprigs and chile. Reheat, covered, in a 300º F oven for about an hour, or until heated through. Sprinkle with the chopped hers, check the seasoning, and serve.
  6. If serving the ribs immediately, tip the pan and skim off as much fat as possible. Remove the her sprigs and chile pepper, sprinkle with the chopped herbs, and check seasoning.


The information and recipe, contained within, is excerpted from Bones by Jennifer McLagan and can be purchased here.