Braised Short Ribs

It’s a rare occasion that I buy short ribs around here. They’re usually so expensive, I don’t even bother. But, last week they happened to be on sale – so I went ahead and treated us to a giant bulk package deal. As you can imagine, the men-folk in my life were ecstatic.

So I did what any other gal would do, and braised them in red win for a few hours. This recipe calls for making a vegetable paste by combining carrots, celery, and onion in the food processor. It seems weird, and you’ll question this odd step- but just trust in Anne Burrell. That veggie paste is the key to the awesomeness of the sauce. It breaks down, and  all the earthy flavors from the browned veggies just becomes a part of the rich, meaty sauce.

I went super simple for sides and served mashed potatoes and green beans to go with. But, I think something like a polenta to make a bed for the tender short ribs and sauce would be just phenomenal – and make it a little more special. This was a wonderful dish that I know I’ll be coming to again and again. A classic.


  1. Posted April 15, 2013 at 9:13 AM | Permalink

    It is only 9 AM but I want to eat these now! They look so good and that veggie paste sounds interesting. I agree – polenta would be awesome with these.

  2. Posted April 15, 2013 at 11:29 AM | Permalink

    I just bought some short ribs because we had them on sale as well. This looks really good.

  3. Posted April 16, 2013 at 10:41 AM | Permalink

    I love cooking short ribs and your dish looks terrific. I’ll have to try this recipe next.

  4. Posted April 20, 2013 at 10:31 AM | Permalink

    These look so fantastic! I’ve been throwing around ideas for pot pies filled with something very similar to this. I’ll definitely be bookmarking this one.

    It’s almost magical how the vegetable paste just disappears into the sauce.

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