Braised Short Ribs of Beef 6.000

Deb Lindsey for The Washington Post

Oct 10, 2017

This is a quintessential slow-cooked, cold-weather comfort dish; it tastes like Sunday Roast. Once you’ve assembled all the ingredients and quickly seared off your meat, there’s little left to do. It practically cooks itself.

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When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 6 servings

  • 4 pounds boneless beef short ribs, cut into 2-inch lengths (can use bone-in)
  • 1 teaspoon freshly ground black pepper, plus more as needed
  • 5 tablespoons extra-virgin olive oil
  • 8 cloves garlic
  • 1 1/2 cups canned Italian plum tomatoes, with their juices, preferably no-salt-added or low-sodium
  • 2 medium-to-large carrots, cut crosswise into very thin coins (2 cups)
  • 2 large yellow onions, thinly sliced (3 cups)
  • 8 whole cloves
  • 1/2 packed cup chopped flat-leaf parsley
  • 3/4 cup red wine vinegar
  • 3 tablespoons tomato paste
  • 2 tablespoons light brown sugar
  • 2 teaspoons kosher salt, or more as needed
  • 1/4 teaspoon ground cayenne pepper
  • 3 to 6 cups low-sodium beef broth


Season the short ribs generously with black pepper. Preheat the oven to 350 degrees.

Heat the oil in a Dutch oven or heavy pot with a lid over medium heat. Once the oil shimmers, add the short ribs and brown them, 3 or 4 at a time, on all sides. Transfer them to a paper-towel-lined platter to drain as you work.

Return half of the ribs to the pot (off the heat). Scatter with half the garlic cloves, then layer half of each vegetable (the tomatoes and their juices, carrots and onions), in order, over the meat. Add 4 whole cloves and sprinkle with half the parsley. Repeat with remaining meat and other ingredients, ending with a layer of chopped parsley.

Stir together the vinegar, tomato paste, brown sugar, salt, the 1 teaspoon of black pepper and the cayenne pepper in a liquid measuring cup. Pour over the meat and vegetables and then add enough of the broth to cover.

Place over medium heat. Once the liquid starts to bubble, cover with the lid and transfer to the oven. Bake/cook (middle rack) for 1 to 1 1/2 hours, or until meat is very tender.

Taste; add salt and/or pepper, as needed. Serve warm.

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Recipe Source

Adapted from “The Silver Palate Cookbook,” by Julee Rosso and Sheila Lukins (Workman, 1982).

Tested by Charlotte Druckman and Carol Cannizzaro.

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