Slow Braised Short Ribs

Shared January 20, 2013 by Lostine Cattle Company via Heidi Figgins


People are often daunted by cooking short ribs due to the nature of what seems to be the gazillion steps involved to make them.  I know I always was – I am kind of a throw it in a pot girl and let it cook.  In all honesty, there is nothing difficult about cooking these you just need a little prep time and the oven does the rest of the work for you.  The beauty is you can change up this recipe up based on what you have in your fridge or pantry.  Make sure to choose a bottle of wine you would drink as it will make the recipe even better.  I never cook with wine I wouldn’t drink. I know easy for me to say… I am married to a winemaker.  My only other bit of advice is to cook these one to two days before you serve it and let the flavors meld in the refrigerator and then slowly reheat to serve.


My kids always want me to make “Heidi” mashed potatoes for this dish which are delightful but the amount of butter and cream will not assist in anyone’s New Year’s resolution to lose weight.  I prefer to serve this over Creamy Rosemary Polenta from the Barefoot Contessa. Don’t get me wrong, I have had a lifelong love affair with mashed potatoes. I am sure your family will love it either way!

Happy cooking!
Heidi Figgins