Warren Katz's Braised Short Ribs Recipe

Name: Warren Katz's Braised Short Ribs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup vegetable oil; 8 meaty beef short ribs (about 5 pounds); Salt and freshly ground pepper; 2 medium carrots, finely chopped; 2 celery ribs, finely chopped; 1 small onion, finely chopped; 1/4 cup tomato paste; 1 cup cider vinegar; 2 cups chicken stock or canned low-sodium broth; 1 cup drained and coarsely chopped canned Italian tomatoes; 3 tablespoons dark brown sugar; 2 tablespoons molasses

Servings: persons

1/4 cup vegetable oil
8 meaty beef short ribs (about 5 pounds)
Salt and freshly ground pepper
2 medium carrots, finely chopped
2 celery ribs, finely chopped
1 small onion, finely chopped
1/4 cup tomato paste
1 cup cider vinegar
2 cups chicken stock or canned low-sodium broth
1 cup drained and coarsely chopped canned Italian tomatoes
3 tablespoons dark brown sugar
2 tablespoons molasses

1
Preheat the oven to 375.
2
In a large enameled cast-iron casserole, heat the oil.
3
Season the ribs with salt and pepper.
4
Add the ribs in batches and brown them on all sides over moderately high heat.
5
Remove the ribs to a plate and pour off all but 2 tablespoons of fat from the casserole.
6
Add the carrots, celery and onion and cook, stirring often, until browned, about 10 minutes.
7
Stir in the tomato paste and cook for 4 minutes longer.
8
Pour in the vinegar and boil over high heat, scraping up any browned bits.
9
Stir in the stock, tomatoes, brown sugar and molasses, add the ribs and bring to a boil.
10
Cover and braise the ribs in the oven for about 2 hours, turning them occasionally, until the meat is very tender.
11
Remove the ribs to a large platter and cover with foil to keep warm.
12
Skim off all the fat from the cooking liquid.
13
Pour the contents of the casserole through a fine strainer, pressing hard on the vegetables.
14
Bring the sauce to a boil and season with salt and pepper.
15
Pour the sauce over the ribs and serve.

928

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup vegetable oil, 8 meaty beef short ribs (about 5 pounds), Salt and freshly ground pepper, 2 medium carrots, finely chopped, and more.

Yes, Warren Katz's Braised Short Ribs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Warren Katz's Braised Short Ribs

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions