Braised Beef Short Ribs

If you’re a meat lover, this braised beef short ribs recipe served over creamy polenta is the perfect fall-off-the-bone recipe.

There is something about slow-cooked meat that is so tender it just falls off the bone.


– flat-leaf parsley sprigs – thyme sprigs – rosemary sprig – bay leaf – beef short ribs – lard

Tie together the fresh parsley, rosemary, thyme, and bay leaf using butcher’s twine. Set it aside. Season the short ribs on all sides with salt and pepper.

Add the lard to a large Dutch oven pot over medium heat until it begins to smoke lightly. Place in the ribs, do not to put them too close to each other and  sear them on all sides until golden brown.

Set the short ribs to the side on a plate. Add  the prepared vegetables to the pot and continue to cook over  medium-high heat until they are well browned, which takes about 5 to 7 minutes.

Deglaze with red wine and cook until the amount of liquid is reduced by ½. Stir in some tomato paste until it is completely mixed in. This will help thicken it.

Pour in the stock and then add in the fresh herbs, salt, and pepper, and stir to combine. Taste it and ensure it is flavorful. Add in the short ribs and turn the heat to high to bring it to a boil.

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