Bon Appetit Short Ribs

I wish I could take the credit for this recipe, but it’s a Bon Appetit magazine recipe with some small tweaks for portion size and pantry availability. Perfect for chilly December evenings, it’s simple enough for a weekend meal, with restaurant-quality flavors that make it an ideal dish for a big (holiday) event. I think using veal stock instead of beef and a touch of Worcestershire in future versions would only enhance the umami.

Bon Apetit Short Ribs

(For 2 hungry people)


1 1/2 pounds boneless short ribs

1 1/2 tbs canola oil

Kosher salt and freshly ground pepper

1 onion chopped

1 carrot chopped

1 celery stalk chopped

1 1/2 tbs all purpose flour

1/2 tbs tomato paste

1/2 bottle Cabernet Sauvignon (Josh Cellars wine works well here)

Palmful dry parsley

3/4 tsp dried rosemary

2 tsp dried oregano

4 tsp dried thyme

2 dried bay leaves

2 cups beef stock

6 cloves peeled garlic


Preheat oven to 350 degrees. Liberally coat room temperature short ribs with salt and pepper. Brown on all sides in a sturdy Dutch oven. Don’t move the meat too soon. You want a good crust to form.

When the ribs are browned on sides, remove them and drain off all but 1 1/2 tbs of fat from the pan.

Add diced veggies and cook on medium high heat until the onions brown. Stir often. Add the flour and the tomato paste. Cook for 3 minutes to remove the flour taste from the veg. Add wine. Add short ribs and their accumulated juices. Bring to boil and then reduce to a simmer. Cook until wine is half reduced–about 25 minutes. Add herbs, stock, and garlic. Bring to boil, cover, and then dispatch into the oven. Cook for 2-2 1/2 hours until fork tender. Serve with a heaping spoonful of mashed potatoes or polenta.

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