Braised Beef Short Ribs

Braised Beef Short Ribs

Stews and braises traditionally use poor cuts of meat to create a delicious meal. However, there is nothing wrong to “luxe” it up by using premium ingredients like Beef Short Ribs.

Braised Beef Short Ribs are one of the most delicious things to eat. And the leftovers are very versatile where you can shred it to stuff Ravioli or simply spread potato mash on bread and lay the shredded short ribs on to make a primo sandwich.

Deglazing with Riesling for the Braised Beef Short Ribs

Braised Beef Short Ribs

This recipe is a standard stew/braise template. You can use it to braise any red meat. The secret is the building up of flavors, layer by layer slowly.

There are two things that “luxe” up the recipe and that’s the use of Orange Peel and Demi-Glace.

Using Orange Peel in braises is a very old Chinese and Italian practice. Here I use fresh Orange Peel to impart a slight sharpish-tangy mouthfeel as the Orange Oils get mixed into the braising liquid. Most people will get the tangy, unidentifiable sensation on their lips.

Demi-Glace is what separates home cooking from restaurant cooking. It is very expensive and hard to do from scratch but the end result is always worth the effort. Coupled with the Orange Peel, the mouthfeel, as the sauce coats your mouth, is incredible.

Ingredients: (Serves 4)

  • 60ml of Olive Oil
  • 2 large Beef Short Ribs, bone-in
  • 2 Carrots, diced
  • 2 stalks of Celery, diced
  • 1 Onion (white or yellow), diced
  • 5 Garlic cloves, crushed
  • 2 Bay Leaf
  • 5 sprigs of Thyme
  • 1 sprig of Rosemary
  • 170g Tomato Paste (or 1 small 6oz. can)
  • 2 large strips of Orange Peel
  • 500ml White Wine*
  • 1000ml Demi-Glace
  • Zest of 1 Orange
  • 3 Italian Parsley Stalks

*It’s an Italian dish, so I’d use an Italian dry white wine or a dry Riesling.


  1. Preheat oven to 165°C and keep the Demi-Glace warm in a pot.
  2. Heat Olive Oil in a large Dutch Oven.
  3. Sear the Short Ribs in the hot Olive Oil until brown on all sides, remove to a plate and reserve.
  4. Add Onions, Carrots and Celery into the hot olive oil and sweat the vegetables slightly.
  5. Add Bay Leaf, Thyme, Rosemary and Orange Peel and stir.
  6. Add the White Wine to deglaze and reduce by 3/4.
  7. Add the crushed Garlic and Tomato Paste and cook until you get a thick paste, stirring all the while.
  8. Spread the paste till it completely covers the bottom of the Dutch Oven.
  9. Add the Short Ribs on top of the paste.
  10. Pour the warm Demi-Glace into the Dutch Oven until it covers the Short Ribs.
  11. Cover the Dutch Oven and place into the oven for at least 2 hours.
  12. Remove the Short Ribs from the Dutch Oven into a plate.
  13. Filter the braising liquid and pour over the Short Ribs.
  14. Top the Short Ribs with the minced Italian Parsley and Orange Zest.
  15. Serve while hot with only spoons.


  • The key here is to build layers of flavors, so following step-by-step is important.
  • When searing the meat, don’t worry about over-cooking; what you want is the brown, slightly crispy edges.
  • Never allow the liquid to come to a boil as it will toughen the meat.
  • If Demi-glace is hard to come by, Beef Stock is a good substitute but you need to reduce the braising liquid before pouring over the braised short ribs.

Braised Beef Short Ribs

Braised Beef Short Ribs

Posted on 22nd Nov 2012 in Italian, Meat, Recipes


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