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Chef Tony's Beef Short Ribs

Chef Tony's recipe for an impressive slow cooked dish with very little prep time.

"Make sure they are soft and tender and knives go through without resistance."



  • 3 lbs of boneless short ribs

  • 1 small onion, diced 1/4 inch

  • 2 celery stock, diced 1/4 inch

  • 1 carrot, diced 1/4 inch

  • 1 bottle of Barolo Wine

  • 2 sticks of cinnamon

  • 1 qt of chicken stock

  • 1 tsp of tomato paste

  • Seasonings: A pinch each: Cardamon; Star Anise; Bay Leaves; 1 tsp of Flour; salt and pepper to taste



  • Cut the boneless short ribs in 4 pieces.

  • Season it then dust with flour.

  • In a large brazier, heat up the Olive Oil; butter and start frying the short ribs dusted with flour.

  • Cook until nice and brown.

  • Add the celery, carrots and onion.

  • Braise vegetables and the ribs, high heat, for 5-10 mins.

  • Add the bottle of Barolo wine, then deglaze by cooking on high for 5 minutes, to burn off the alcohol.

  • Add the chicken stock and tomato paste.

  • Cover and put in an oven at 275 degrees for 2.5/3 hours.

  • Poke the short ribs, make sure they are soft and tender and knives go through without resistance.

  • Serve on a bed of mashed potatoes with the vegetable sauce on top.

'The perfect glass of wine for Chef Tony's Beef Short Ribs'

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