Makes 5 servings


5 beef short ribs (about 1 lb) 1 1/2 teaspoon kosher salt, plus more as needed 1 teaspoon freshly ground black pepper, plus more as needed 2 tablespoons vegetable oil 1/2 cup medium-dice onion 1/2 cup medium-dice celery 1/2 cup medium-dice carrot 2 tablespoons tomato paste 1/2 cup dry red…

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    Question: what type of short rib? The picture looks like cross-cut ribs.


      Yup, we used what is sometimes known as English-cut short ribs, which in this case, we then cut again into halves. You can use any cut of short rib in this dish, but the cooking time may change depending on the size and thickness of the meat.


    I always end up with too much fat on the surface. Have to refrigerate. Any suggestions?


      Skim the fat from the surface of the braising liquid with a ladle or serving spoon, either as it cooks (pull it out every once in awhile) or just after removing it from the oven. You won’t get every little bit, but you’ll be able to remove the majority. It’s okay if you skim some of the cooking liquid as you go, there’s plenty to go around.

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