Braised Short Ribs

Rectangular pieces of beef that are usually taken from the chuck section, short ribs are tough cuts of meat that become fork-tender with braising. Here, we prepare the ribs in a slow cooker, where they braise for hours in red wine and beef stock seasoned with aromatic herbs. Serve with Herbed Spaetzle, which soak up the flavorful sauce (see related recipe at right).


  • 4 lb. bone-in beef short ribs
  • Salt and freshly ground pepper, to taste
  • 2 cups all-purpose flour
  • 3 Tbs. olive oil, plus more as needed
  • 2 large yellow onions, chopped
  • 3 large carrots, peeled and cut into 1-inch chunks
  • 4 garlic cloves, chopped
  • 1 bottle (750ml) full-bodied red wine
  • 1 can (6 oz.) tomato paste
  • 3 fresh thyme sprigs
  • 2 fresh rosemary sprigs
  • 1 bay leaf
  • 1 to 2 cups beef stock


Season the short ribs with salt and pepper. Spread the flour out on a rimmed baking sheet. Dredge the ribs in the flour, shaking off the excess.

In a Dutch oven over medium-high heat, warm the 3 Tbs. olive oil until nearly smoking. Working in batches, brown the ribs on all sides, about 10 minutes total. Transfer to a slow cooker.

Add more oil to the Dutch oven if needed. Reduce the heat to medium, add the onions, carrots and garlic and cook, stirring occasionally, until soft, about 10 minutes. Transfer to the slow cooker.

Add the wine to the Dutch oven and cook, stirring to scrape up the browned bits. Add the tomato paste, thyme, rosemary and bay leaf, mashing any large chunks of tomato paste with a spoon. Increase the heat to medium-high and cook until thickened and reduced by half, 8 to 10 minutes. Add the wine mixture to the slow cooker along with enough stock to come halfway up the sides of the ribs. Cover and cook on high for 6 hours according to the manufacturer?s instructions, stirring occasionally.

Skim the fat off the sauce. Discard the herb sprigs and bay leaf. Transfer the ribs, carrots and sauce to shallow bowls or plates and serve immediately. Serves 6.

Harvest Soup

  • tablespoon olive oil
  • 1/2 cup chopped carrot
  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 1 1/2 pounds butternut squash, peeled, seeded, and cut into 1-inch cubes
  • medium Golden Delicious apples, cored and cut into 1/2-inch pieces
  • cups low-sodium chicken broth
  • Ground black pepper to taste
  • Whole grain croutons
Make It
1. In a large pot heat oil over medium heat. Add carrot, celery, and onion. Cook, stirring occasionally, for 8 to 10 minutes or until tender and starting to brown. Add the squash, apple, and broth. Bring to boiling. Reduce heat. Simmer, uncovered, for 20 minutes or until squash is tender. Cool slightly.
2. Puree the soup, in batches if necessary, in a blender or food processor, or with an immersion blender. Season to taste with pepper and serve topped with whole grain croutons. Makes 4 to 6 servings (about 6-1/2 cups).



  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray


  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.