Braised Boneless Short Ribs

Courtesy of Chef Steven Matthews, Chef at HT Grill, Redondo Beach, California 

Serves 4

Marinade

Combine all the ingredients and marinate in the refrigerator for 12 to 24 hours.

Braised Short Ribs

  • 4 Tbsp olive oil
  • 2 Tbsp tomato paste
  • 2 tsp salt
  • 2 tsp black pepper
  • 1/2 cup beef stock or bouillon
  • 1 Tbsp unsalted butter

Preheat oven to 350°F. Remove the ribs from the marinade and season with salt and pepper. Strain the marinade and save the liquid and vegetables separately. Heat the oil in a medium roasting pan or dutch oven and sear the short ribs, then remove and set aside. Add the strained vegetables to the pan, along with garlic and thyme. Cook until the vegetables are just softened. Add the tomato paste and wine marinade and reduce by one quarter. Add the beef stock and short ribs to reduced the liquid. Cover the pan with foil or a lid and bake in the oven for 3 hours. When fork tender, separate the meat from the liquid and keep both warm. Strain the liquid and then dispose of the vegetables. Bring the liquid to a boil and reduce by one half. Swirl in the butter. Slice the short ribs into 4 equal portions, pour the sauce over the ribs, and serve. Enjoy with a glass of J. Lohr Estates Falcon’s Perch Pinot Noir!