Braised Short Ribs


3 lb. Boneless or Bone-in Beef Short Ribs
1 cup Flour
2 Ribs of Celery
2 qt. Beef Broth
2 Tbsp. Olive Oil
3 Garlic Cloves
Salt & Pepper
1 Yellow Onion
2 Tsp. of Tomato Paste
1 Bay Leaf
1 Larger Carrot
1/2 cup Red Wine (Of your choosing)


Season the Beef with Salt and Pepper then dredge in Flour.

Sear Olive Oil until Brown, Remove from Pan

Add Vegetables and cook until caramelized. Add Tomato Paste and cook for 2 mins. then deglaze with the Red Wine of your choosing.

Return the Beef to the pot and add the Beef Broth to cover then bring to simmer and cover with foil or lid.

Cook on 325* for 3 hours or until the Beef is tender. You can also use a crock pot or slow cooker.

Recipe by:

Chef Paul Smith