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Braised Short Ribs With Carrots And Fennel

My goodness, if you've never made braised short ribs, you are truly missing out on the most flavorful and "fall-off-the-bone" tender ribs ever.
Prep Time15 mins
Cook Time2 hrs
Total Time2 hrs 15 mins
Course: Main Dish
Servings: 4 servings
Author: Joanie Zisk


  • 5-5 1/2 lb bone-in beef short ribs
  • salt and pepper (to taste)
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 1 yellow onion , finely chopped
  • 1 cup baby carrots
  • 1 inch medium fennel bulb , sliced into 1/2- pieces
  • 2 cloves garlic , minced
  • 1/2 cup red wine
  • 2 tablespoons tomato paste
  • 3 cups beef or chicken stock
  • 2 large fresh thyme sprigs
  • 1 bay leaf


  • Preheat the oven to 375 degrees F.
  • Generously season the short ribs with salt and pepper.
  • Put the flour in a wide, shallow bowl and dredge the ribs, coating each side evenly; shake off the excess flour.
  • Put the oil into a large, heavy oven-proof pot or Dutch oven and heat on medium high heat.
  • Place the ribs into the pot and brown all sides of the meat.
  • Transfer the meat to a plate.
  • Add the onions, carrots and fennel to the pot and season with salt and pepper and cook for 3-4 minutes. Add in the garlic and cook for another minute.
  • Pour in the wine and the tomato paste, bring to a boil and cook over medium high heat for 2-3 minutes.
  • Add the beef short ribs back to the pot.
  • Pour in the stock.
  • Add the thyme and bay leaf.
  • Bring to a boil; cover the pot with the lid, remove the pot from the stove and transfer the pot to the oven.
  • Bake for 2 hours or until the meat is very tender.
  • Carefully remove the short ribs from the pot and set aside. Discard the herbs and skim the excess fat. Simmer the sauce until thickened, 8-10 minutes.
  • Spoon some of the sauce over the ribs and serve with the vegetables.


Serving: 4g