• 20 (pieces) short ribs
  • 4 onions, ¼ inch dice
  • 1 bunch celery, ¼ inch dice
  • 6 carrots, ¼ inch dice
  • 1 bunch each sage, rosemary, thyme
  • 1 bottle red wine (750ml)
  • 4 cups whole peeled tomatoes
  • Beef stock


  1. Season slabs of ribs generously with salt and pepper
  2. In a hot rondeau, sear all sides of meat
  3. Remove meat from pan and add vegetables and herbs, sauté until vegetables are soft
  4. Deglaze with red wine, cook 4-5 minutes, add tomato and cook 4-5 minutes.  Add enough stock to just cover ribs.
  5. Braise ribs for 3 hrs or until they give no resistance, strain stock and add back to ribs and cool.
Recipe provided by Chef Q at Plates Midtown