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Braised Beef Short Ribs in Tomato and Bacon Sauce

Prep Time20 minsCook Time3 hrsTotal Time3 hrs 20 mins

Serve these decadent short ribs over a bed of pappardelle noodles with a generous ladle of sauce.

 4 lbs (2 kg) Ontario beef short ribs on the bone, cut between the bones
 ½ tsp (2 mL) each salt and freshly ground pepper
 1 tbsp vegetable oil
 3 cloves garlic, minced
 1 onion, chopped
 1 stalk celery, chopped
 1 carrot, chopped
 6 slices side bacon, chopped
 1 tbsp (15 mL) tomato paste
 1 tbsp (15 mL) chopped fresh thyme
 1 tsp (5 mL) dried oregano
 1 cup (250 mL) dry red wine or water
 1 cup (250 mL) reduced sodium beef stock
 1 can (28 oz/796 mL) diced tomatoes
 2 sprigs rosemary
 ¼ cup (60 mL) chopped fresh parsley

Preheat oven to 325°F. Season short ribs with salt and pepper. Heat oil in large Dutch oven over medium heat. Brown ribs all over about 3 or 4 minutes per side.


Transfer to platter.


Add garlic, onion, celery, carrot and bacon. Cook, stirring, for about 8 minutes, until vegetables are lightly browned and bacon has rendered. Add tomato paste, thyme and oregano and cook for 1 minute. Add red wine to pan, stirring to scrape up any brown bits.


Add beef stock, diced tomatoes and rosemary. Bring to a boil. Return beef ribs to Dutch oven. Cover and transfer to oven.


Braise ribs for about 3 hours or until fork tender. Remove ribs and tent with foil. Strain sauce to remove excess fat.


Pour sauce into skillet over medium-high heat and simmer for about 20 minutes or until reduced to about 1 1/4 cups (300 mL). Serve ribs with sauce and sprinkle with parsley.

Cook's Notes:

Serves 6 to 8

Ask your butcher for “English Cut” short ribs, cut into 3 or 4-inch pieces, between the bone.