Braised Short Ribs


  • 8 pounds short ribs, bone in
  • 1/2 cup olive oil
  • 1/2 cup peeled garlic cloves
  • 2 quarts chicken broth
  • 1 pound carrots, medium dice
  • 1 bunch celery, medium dice
  • 1 pound onions, medium dice
  • 2 cups flour for dredging
  • 2 quarts tawny Port
  • salt and black pepper to taste


Short Ribs

In a large saute pan, carmelize the vegetables with the olive oil and hold aside. Dredge the short ribs in flour seasoned with salt and pepper. Brown the ribs on all sides in the vegetable pan. Place the vegetables in the bottom of a roasting pan. Place the browned short ribs with the bone down on top of the vegetables. Add salt and pepper, Port wine, chicken broth and garlic cloves. Use enough liquid to almost cover the meat, but do not cover completely. Place plastic wrap and then tin foil on top to create a good seal. Braise in a preheated oven at 250 degrees for 8 hours. Remove and let stand for 30 minutes.


Strain cooking liquid into a sauce pot and bring to a boil. Reduce heat to a simmer until the right consistency is achieved. Strain through a fine mesh strainer twice. Adjust seasonings and serve with short ribs.


Serve over home-style mashed potatoes and grilled asparagus. Sauce should be ladled generously over the ribs.