Braised Beef Short Ribs in Tomato Sauce


September 24, 2011 by Sara Kreidler

We first made braised short ribs back in March with brussels sprouts and butternut squash and chorizo risotto.

We revisited the short rib recipe yesterday and made some minor adjustments to the recipe.

This time, we served it with roasted root vegetables. It was cold and rainy in Pittsburgh yesterday, so this recipe was perfect – warm and comforting.

Adapted from All Recipes


  • 2 tablespoons olive oil
  • 3 pounds beef short ribs
  • 1 quart canned crushed tomatoes with their juices
  • 2 cups tomato sauce
  • Juice of one lemon
  • 4 teaspoons Worcestershire sauce
  • 2 tablespoons dried parsley
  • 1 teaspoon dried thyme
  • 2 bay leaves
  • 2 tablespoons brown sugar
  • 2 teaspoons salt
  • 1 teaspoon crushed red pepper flakes
  • 1 medium onion, sliced into rings


  1. Heat the olive oil in a dutch oven with a lid over medium-high heat.  Add the short ribs and brown on all sides.  Transfer browned short ribs to a plate and set aside.
  2. Add to the dutch oven all of the remaining ingredients (except the browned short ribs), stir and bring sauce to a simmer.   Add the short ribs back to the pan, pushing them down with a large spoon until submerged in the sauce. Bring sauce to a boil.
  3. Cover pot, reduce heat to medium low, and simmer.  Stir occasionally and simmer until meat is tender, about 2 1/2 hours. Cooking the ribs slow and low is key to keeping them moist.  You will know the ribs are ready when the meat falls off the bone.
  4. Remove bay leaves and serve with roasted root vegetables.

One thought on “Braised Beef Short Ribs in Tomato Sauce

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