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Biltmore Grown Braised Beef Short Ribs

Classic, slow cooked preparation, cooked until fork tender. Best served over creamy polenta or garlic mashed potatoes.

Serves 1 person
Preparation Time: 0:00
Cooking Time: 0:00


  • 3 lbs. Biltmore Grown Beef Short Ribs
  • Grapeseed or Canola Oil, as needed
  • 2 each yellow onions, diced
  • 2 stalks celery, diced
  • 2 each carrots, peeled and diced
  • ¼ cup tomato paste
  • 2 cups Biltmore Red Wine
  • 1 quart beef stock or broth*
  • 2 each bay leaves
  • 1 bunch fresh thyme
  • Kosher Salt, as needed
  • Ground Black Pepper, as needed

Preparation Instructions

  • *Biltmore Grown Beef Bones make an excellent stock or broth
  • Using a cast iron pan (or another heavy bottomed pan) place on high heat and add enough oil to coat by ¼ inch.
  • Generously season short ribs with kosher salt and black pepper, add to pan and brown on all sides, approximately three minutes per side.
  • Remove short ribs and set aside, add onions, celery and carrots to hot oil, caramelize lightly.
  • Add tomato paste and cook for approximately 2 minutes, stir often with wooden spoon to prevent burning.
  • Add red wine to pan, scraping bottom of pan with wooden spoon to remove any brown bits of food, reduce wine by half.
  • Add beef stock or broth, bay leaves and thyme, bring to a simmer.
  • Return ribs to pan, cover with lid or aluminum foil and place in a preheated 300 degree oven.
  • Braised ribs for approximately 2 hours or until fork tender. Depending on thickness of short ribs the cook time may be more or less, check after first hour to check doneness
  • When finished, removed short ribs from pan and set in a warm place. Strain braising liquid, discarding vegetables and herbs. Remove grease from sauce.
  • Place sauce in sauté pan and simmer over medium high heat to reduce slightly. When reduced season with kosher salt and black pepper.
  • Serve immediately over mashed potatoes, creamy polenta or the sides of your choice.
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