For this recipe I have taken Julia Child’s pot roast recipe and tweaked it for short ribs. I like to serve these with mashed potatoes or cheesy polenta.
Picture above is my mom and I on the night of my high school graduation.
She died on August 7, 2025, and I am devastated.
Ingredients:
- 2-3 lbs beef short ribs
- 1-2 Tbsp extra-virgin olive oil
- 1 white onion, chopped
- 1 carrot, chopped
- 1 bay leaf
- 1 tsp fresh thyme
- 5-6 tomatoes, chopped
- 1 ½ cup red wine (add enough wine and water to cover meat and keep meat covered by liquid at all times)
- 1 cup water
- Salt and pepper to taste
Directions:
Preheat oven to 350F.
Salt and pepper short ribs. Heat oil on the stovetop in a stock pot that is oven proof. Brown meat on all sides. Remove meat and set aside.
Add white onion and carrot, sauté for 5-10 minutes.
Deglaze the pan with the red wine for 5 minutes. Add the thyme, tomatoes, water, browned short ribs and salt. Bring to boil. Cover and place in oven for 2 hours.
Reduce the oven to 325F and continue to cook for another 30-45 minutes. Test the tenderness of the ribs, they should be falling off the bone. If not, continue to cook at the low heat and check every 30 minutes.
