The Place


Recipe: Herb and Roasted Garlic Braised Beef Short Ribs

Posted at 3:39 PM, Nov 28, 2017
and last updated 2017-11-28 17:39:08-05

Chef Franco Aloia and student chef Stacy Peronnet from the Salt Lake Community College Culinary Arts program show us how to make some mouth watering beef short ribs. Check out the recipe below.

Herb and Roasted Garlic Braised Beef Short Ribs

To prepare the short ribs:

4 each  8 - 10 ounce boneless beef short ribs

6 slices  thick cut Applewood smoked bacon cut into ½' pieces

4 tablespoon  vegetable oil

1 teaspoon  sea salt

1 teaspoon  black pepper, medium ground

4 each  medium carrots, medium dice

2 each  celery stalks, medium dice

1 each  medium onion, medium dice

4 - 6 each garlic cloves, peeled and trimmed, roasted in foil

1 can  14-ounce whole peeled tomatoes in juice

1 ½ cups  dry red wine

o 4 cups   brown veal or beef stock

6 each  fresh thyme sprigs

2 each  fresh rosemary sprigs, 2-3' each

1 each  bay leaf


  1. Preheat oven to 250°F.
  2. Roast garlic cloves in aluminum foil until tender and golden brown.
  3. Allow beef to dry. Season the beef with salt and pepper. Heat oil in a 3- to 5-quart heavy pot or small roasting pan over moderately high heat until hot but not smoking, then brown beef on all sides, about 8 minutes. Reserve.
  4. In the same pan, slowly render the bacon pieces until golden brown but still chewy. Add carrots and onion to oil in pot and cook over medium heat, uncovered, stirring occasionally, until softened, about 5 minutes. Add tomatoes and bring to a boil over moderately high heat. Add wine and simmer, stirring occasionally, until the wine has been reduced by half.
  5. Add the beef back to the pot. Then add veal stock, thyme, bay leaf, rosemary, roasted garlic and season to taste. Bring to a simmer. Skim fat from surface and cover pot with a tight-fitting lid. Make sure the liquid is at least ¾ covering the beef. Transfer to oven and braise until beef is very tender, 5 to 6 hours.
  6. Once the ribs are tender, remove from the pan, keep warm, and then cover in a separate bowl. Skim any remaining fat from the liquid and remove the thyme and rosemary stems.
  7. Serve with your favorite mashed roasted potatoes.

For more information on the SLCC Culinary Arts Program, visit