Carrie's Kitchen: Trio of beef short rip recipes that could become favorites

It’s getting closer to Christmas, are you enjoying the little pleasures of the holiday season? This month I’ve dedicated my column to “a few of my favorite things,” as far as foods go, and this week I wanted to write about beef short ribs.

Short ribs have obviously existed as long as there have been cows (they come from somewhere near the ribeye section of the cow), but I feel like they got hot in restaurants in the past decade or so. Maybe American chefs took note of how commonly they are used in Korean and Argentinian cooking and decided they deserved a wider audience. If done well, they have a very luxurious, rich flavor, well-balanced between meat and fat, and turn out great with a braise.


Which leads me to my first recipe: red wine braised short ribs. I’ve made this recipe for dinner parties and everyone loved it. First you brown the ribs in batches in a Dutch oven, remove them and set aside as you brown the vegetables. Then you add tomato paste and flour as your thickening agent, then pour in a whole bottle of wine and the ribs and let it come to a simmer. Once the wine is reduced to half, you add more stock, then transfer to the oven to cook for another 2 to 2 ½ hours. Served with the sauce over mashed potatoes or with a hearty bread, these ribs are to die for.

Next up, a slow cooker recipe for an Asian-style short rib. I haven’t tried this one yet, but the sauce sounds yummy with soy sauce, brown sugar, rice vinegar, sweet chili sauce and a touch of sriracha, then you pour it over the ribs in the slow cooker and let them cook all day. The only addition I could think to this recipe would be to maybe give the meat a quick broil at the end to get some crispy bits in there.

And finally, a short rib poutine. I had poutine through my cooking club this year and it was amazing! Beef in gravy over French fries with cheese curds — how is this not available at more restaurants? This is kind of a lot of steps, but if you have the time, the final result is definitely worth it.


Red wine braised short ribs

5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces

Kosher salt and freshly ground black pepper

3 tablespoons vegetable oil

3 medium onions, chopped

3 medium carrots, peeled, chopped

2 celery stalks, chopped

3 tablespoons all-purpose flour

1 tablespoon tomato paste

1 750 ml bottle dry red wine (preferably Cabernet Sauvignon)

10 sprigs flat-leaf parsley


8 sprigs thyme

4 sprigs oregano

2 sprigs rosemary

2 fresh or dried bay leaves

1 head of garlic, halved crosswise

4 cups low-salt beef stock

Preheat oven to 350 degrees. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

Slow cooker Asian short ribs

½ cup soy sauce

⅓ cup brown sugar

¼ cup rice vinegar

2 teaspoons (2 cloves) minced garlic

2 tablespoons sweet chili sauce

1 tsp sriracha

4 boneless beef short ribs (about 1-1/2 pounds)

2 tablespoons cornstarch

1 tablespoon sesame oil

4 scallions, sliced (optional)

Toasted sesame seeds (optional)

White or brown rice (optional)

In a medium bowl, combine soy sauce, brown sugar, rice vinegar, garlic, sweet chili sauce, and sriracha. Pour into slow cooker.

Add short ribs and stir to combine. Cook on high for 5 to 6 hours or on low for 7 to 8 hours until meat is tender.

Remove meat from slow cooker and pour cooking juices into a medium skillet.

In a small bowl, combine the cornstarch with 1 tablespoon water until smooth. Add to cooking juices in skillet and bring mixture to a boil over medium-high heat, stirring constantly, until thickened.

Serve short ribs over rice and drizzle with sauce. Sprinkle with scallions and toasted sesame seeds. Enjoy!

Short rib poutine

3 pounds boneless beef short ribs

3 tablespoons olive oil

3 cloves garlic, minced

1 medium yellow onion, chopped

2 celery ribs, chopped

2 large carrots, chopped

6 sprigs fresh thyme, leaves only

1 cup dry red wine

1 rosemary sprig

4-5 cups low-sodium beef broth

¼ cup unsalted butter

¼ cup all-purpose flour

Salt, to taste

Black pepper, to taste

Preheat oven to 300 degrees. Sprinkle short ribs with salt and pepper on both sides. Pour olive oil into a large ovenproof Dutch oven and heat to medium-high heat. Sear the short ribs until browned on all sides. Remove and set aside.

Add the garlic, onion, celery, and carrots to the Dutch oven. Cook until tender, about 6-8 minutes. Add thyme to the pot and stir. Add wine, making sure to scrape up the browned bits on the bottom of the pan, and cook until liquid is reduced by half—about 8-10 minutes.

Return the short ribs to the pot along with the rosemary sprig and enough beef broth to cover all the short ribs. Bring to a boil. Cover the Dutch oven with the lid and place in the preheated oven. Bake for 2-3 hours or until the meat is completely tender.

After baking, place the Dutch oven on the stovetop. Remove the short ribs and set aside. Strain the liquid in the pot with a large fine mesh strainer to get rid of vegetables and herbs.

If you want a thicker gravy, thicken it with a little bit of cornstarch or make a roux. To make a roux, start by melting ¼ cup of butter in a small saucepan over medium heat. Whisk in flour and cook until a very light brown. Note: you might not need to use all this roux.

Return the strained liquid to the Dutch oven and bring to a simmer. Slowly whisk in the cornstarch or roux (whichever you prefer) until the liquid turns into a gravy-like consistency. Simmer the gravy for about 15-20 minutes, whisking often. Add salt and pepper to taste.

After the gravy has simmered, cut the short ribs into large chunks and add to the thickened gravy.

To serve the poutine, place prepared French fries in a bowl or on a plate, top with cheese curds, then pour over short rib gravy.