Mom-Hacked Braised Beef Short Ribs

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You know me...if life would let me (I.e., kids, hubby, dog...) I would be whipping up Julia Child’s Boeuf Bourguignon on the daily. BUT I ain’t got six uninterrupted hours. So in my usual fashion....I ask how can I get all the flavor more efficiently (lazy is key to innovation). So here you take. This is 2 1/2 hours, start to finish.  But only 20 mins hands on. The rest is for your oven to work it’s magic. The best tastes better the next day.  


  • 4 lbs bone-in grass-fed beef short ribs
  • 2 T olive oil, divided
  • 1 T grass-fed butter
  • Salt & Pepper to taste
  • 4 shallots, sliced
  • 5 cloves garlic, minced 
  • 3 cups red wine (beef broth or beer works!)
  • 2 to 4 sprigs thyme


  • Preheat oven to 325. 
  • Over Medium high, heat 1 T olive oil and butter in Dutch oven or heavy-bottomed oven proof pot.  Get it hot just to butter browning.
  • Brush short ribs with 1 T olive oil and salt and pepper to taste.  
  • Brown short ribs.  Be patient!  Leave alone 6-7 mins before turning so they get wonderful.  
  • Meanwhile, peel and slice shallots and mince garlic.  Turn heat to medium and add to pot.  Let onions and garlic soften. About 5 mins.  
  • Add 3 cups of liquid and bring to a simmer.  Add thyme. Cover and cook low and slow for 2 1/2 hours.