Name: Stephanie Izard’s Beef Short Rib Recipe
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 4
Cuisine: American
Ingredients: 4 beef short ribs, bone-in; 2 tsp salt; 1 tsp black pepper; 2 tbsp olive oil; 1 onion, diced; 2 carrots, diced; 4 cloves garlic, minced; 2 sprigs fresh thyme; 2 sprigs fresh rosemary; 2 bay leaves; 1 can diced tomatoes; 2 cups beef broth; 2 tbsp Worcestershire sauce

How To Make Stephanie Izard’s Beef Short Rib Recipe

Rich and flavorful beef short ribs slow-cooked to perfection with fragrant herbs and spices.

Preparation: 15 minutes

Cooking: 4 hours

Total: 4 hours 15 minutes

Serves:

Ingredients

4 beef short ribs, bone-in
2 tsp salt
1 tsp black pepper
2 tbsp olive oil
1 onion, diced
2 carrots, diced
4 cloves garlic, minced
2 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 can diced tomatoes
2 cups beef broth
2 tbsp Worcestershire sauce

Instructions

Preheat oven to 300°F.
Season the short ribs with salt and pepper, and sear in a large Dutch oven with olive oil until browned on both sides. Remove from pan and set aside.
In the same pan, cook the onion and carrots until soft. Add garlic, thyme, rosemary, and bay leaves, and cook for another minute.
Add the canned tomatoes, beef broth, and Worcestershire sauce. Return the short ribs to the pan, making sure they are completely covered in liquid.
Cover the Dutch oven and transfer it to the preheated oven. Cook for 4 hours, or until the meat is tender and falls off the bone.
Remove the short ribs from the pan and set aside. Strain the cooking liquid, and return it to the pan. Reduce the liquid over medium heat until it thickens into a sauce.
Serve the short ribs with the thickened sauce and your choice of sides.