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Braised Short Ribs and Shank

Adapted from the Silver Palate Cookbook


  • 1 ¼ tsp. freshly ground pepper, plus more to sprinkle on beef before cooking

  • 4 lbs. mixture of shank and short ribs. Trim off fat from short ribs.

  • 5 TB. olive oil

  • 8 garlic cloves, peeled and finely chopped

  • 1½ cups canned Italian plum tomatoes with juice

  • 2 cups sliced carrots, 1/8 inch thick

  • 3 cups sliced onions

  • 8 whole cloves

  • ½ cup chopped Italian parley

  • ¾ cup red wine vinegar

  • 3 TB. tomato paste

  • 2 TB. brown sugar

  • 2 tsp. salt

  • 3 cups beef stock, made from RRF soup bones or store-bought


Preheat oven to 350 degrees F.

Sprinkle pepper on shank and short ribs. Sear shank and short ribs in the olive oil. Drain on paper towel. When done return half the beef to the pan. Sprinkle with half the garlic, vegetables, cloves and garlic. Add the second half of the beef, garlic, vegetables, cloves and garlic ending with the parley.

In a bowl mix vinegar, tomato paste, brown sugar, salt, pepper. Pour over the beef and add beef stock just to cover.

Cover the pan, set over medium heat and bring to a boil. Bake in oven 1 ½  hours. Uncover and bake 1 ½ hours longer or until meat is very tender. Serves 6.

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