Braised Short Ribs a Hearty Recipe for Autumn (2024)

Pre-heat the oven to 325 degrees.

Pat the ribs very dry and season with salt and pepper on both sides.

In a large skillet, heat the 3 tablespoons of oil until shimmering.

Working in batches, add the ribs to the skillet being careful not to crowd them.

Brown the beef on all sides over medium high heat, you want to get a good sear.

As they are seared, remove the ribs with a slotted spoon and place them in a single layer in a large oven-proof casserole or Dutch Oven.

Saute the onion slices in the skillet until they start to brown.

Add the sauteed onions, carrots and bay leaves to the beef ribs.

Add the garlic cloves, crushed tomatoes and wine to the pan.

Bring to a boil, scraping the bits from the bottom of the skillet.

Pour the heated liquid into the casserole, you should have enough liquid to cover the ribs halfway up.

Sprinkle with herbs and parsley.

Cover the casserole tightly with aluminum foil and place in pre-heated oven for 3 hours.

Allow the ribs to cool in the casserole and refrigerate overnight.

1 hour before serving, pre-heat the oven to 325 degrees. Remove the casserole from the refrigerator and skim the hardened fat from the ribs.

Re-heat the ribs for 1 hour.

Serve over pureed potatoes, sprinkle with fresh chopped parsley.