Braised Short Ribs

Make this Tonight - "Short Ribs-a-la-Royce"

Prep Time
Cook Time


  • 6 pounds short ribs
  • 2 cups AP flour
  • 2 bottles of red wine
  • 1 head garlic, minced
  • 1 head garlic cloves, smashed
  • 2 yellow onions, diced
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried thyme


  1. Coat short ribs in flour, salt and pepper and brown on all sides on medium-high heat in a 6-quart dutch oven coated in olive oil.
  2. Remove the meat once browned and set aside, ensure to work in batches as not to overcrowd the pan.
  3. Saute the minced garlic and onions in olive oil in the same pan you used to brown the short ribs.
  4. When translucent, add the smashed garlic cloves add a healthy splash of wine to deglaze and pick up the tasty brown bits stuck to the bottom.
  5. Add the short ribs, herbs and remaining wine.
  6. Allow simmering until meat is falling off the bone toothsome and tender, about 1 ½-2 hours.