The ONLY Braised Short Rib Recipe You Need

If you’re a meat lover, this braised beef short ribs recipe served over creamy polenta is the perfect fall-off-the-bone recipe. You will love the flavor in this easy-to-prepare recipe.

Short Ribs are rectangle cuts of beef that are about 2” by 4” in size and come from the chuck area of the cow. They consist of layers of meat and fat and contain the rib bone. They are different from Kalbi Short ribs, as those are crosscut and formally known as flanken cut. Because they are from a section of beef that traditionally renders tougher cuts of meat, it requires long, slow, moist-heat cooking.

Short ribs range in price from $8 - $10 per pound and occasionally can go on sale for $6 - $7 per pound, making it an inexpensive beef recipe. This is one of my all-time favorite dishes and is the perfect meal to serve to guests or for Sunday dinner with the family. In addition,

Ingredients for this recipe:

• 4 fresh flat-leaf parsley sprigs
• 8 fresh thyme sprigs
• 1 fresh rosemary sprig
• 1 bay leaf
• 2 pounds beef short ribs, about 6 each
• 2 tablespoons lard
• 2 peeled and large diced yellow onion
• 2 peeled and large diced carrots
• 2 ribs large diced celery
• 4 whole garlic cloves
• 2 tablespoons tomato paste
• 2 cups red wine
• 8 cups beef stock
• sea salt and pepper to taste

[gerrydiditall]

This always comes out good. Call me crazy, but this time I used a stick blender to puree the veggies and added some to the sauce before reducing it. Definitely added a lot of body and flavor to the sauce.

[npaujlis-angel]

My goodness I used this recipe tonight and everyone's plate was done. So gooood!!!!

[yolandaponkers]

I don’t comment very often, but I’ve been a subscriber since you had a couple dozen subs and it’s been so great watching you grow!!!

[timman]

For the love is Frick and Shiite!! Just made this. Best anything I have ever made. Trust the process. Reduce!! Trust it. Unreal. Thank you!!!

[prizepig]

I thought I was the only one who did the hand on the hip while stirring. Great video!

[eronackerman]

A few weeks ago I followed your recipe using beets and red wine in the braising liquid, and it was outstanding. Now I'm going for round two, but this time I made a Korean BBQ coffee stout braising liquid so they should have plenty of sugar and spice and everything nice.

[weasal]

This guy is the king of put things into containers Jesus !

[eldridgepearman]

We did this tonight. Quite possibly the best recipe I’ve ever cooked at home! Amazing! Thank you!

[glennlommasson]

Tried the short-ribs recipe. It was absolutely amazing. It took a little longer to cook than estimated but the results were outstanding.

[tombryan]

ive braised it both ways, adding veggies, no veggies, no difference that I could distingush, in fact, steam the carrots on the side, brown the onions in the drippings, some crisp cold celery on the side and it is actually a pretty good complete meal. The key for me is not even browning, a wasted step, just braise in a dutch oven or collette for a few hours at less than 300 degrees with worcesteshire and terryaki, the sugars in the terryaki will sort of brown them anyway. Thanks for sharing.

[ruthwalters]

Billy, can smell it from here. Gawd, but the whole meal is a dream and I sincerely thank you. What a treasure. Ruth

[causelessharm]

Ive now gotten to the point where we decide what we're going to eat then I vheck if there's a Parisi video. Theyre always delicious. Parisi short ribs it is. Thank you for what you do. My family and I eat very, very well.

[jordanleach]

Chef, Everything was on point. Aside from adding salt to the braising liquid before it reduced. you know with a reduction comes concentration of flavors. However you did a hell of a job and this looks amazing, I can't wait to try it!

[secretsquirrelflyfishing]

Great recipe I never thought to strain the broth and reduce it; I’ve always added flour and tomato paste before adding the wine and broth. I’ll have to give reducing a try. I like to serve mine over blue cheese polenta 😊

[LBJC]

Made this tonight; exceptional. You are talented Billy

[wademom]

Whoa! I just bought some short ribs today. Thank you for the recipe.

[realrussclarke]

I’ve cooked short ribs from other celebrity chefs with great success but now I have to try your method Billy…thanks!

[eddiewilson]

Thank you for sharing this recipe and them ribs look so delicious 😋!, I can just taste them!!!!

[AVR_]

I always cook down my wine first too. For a long time I had a problem with not giving it enough time and ending up with a dish that still had a slight alcohol taste to it. I started putting my wine in a small pot on the side, on medium flame, while I did my veggie prep, and searing. That gives it a strong head start so by the time you add it to the dish it is nearly, if not completely, evaporated out. It also shortens your cook time to do this. As does prepping your Veggies while the meat is searing. Nice video! Thanks!

[Jables]

Just made this with creamy mash potatoes. Soooo good. 🤤