Recipe: Braised Beef Short Ribs with Cider-Herb Reduction

Serves 6

Photo courtesy of Kate Sears for Weldon Owen

Photo courtesy of Kate Sears for Weldon Owen


  • 6 flanken-style short ribs, about 2 1/2 lb(1.25 kg) total weight
  • Kosher salt and freshly ground pepper
  • 4 cloves garlic, minced
  • 1⁄2 cup (4 fl oz/125 ml) cider vinegar
  • 1 can (6 oz/185 g) tomato paste
  • 1⁄2 cup (4 fl oz/125 ml) dry red wine
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 heaping tablespoon pure raw honey
  • 1 teaspoon extra-virgin olive oil


  1. Preheat the oven to 400°F (200°C).
  2. Season the short ribs with 1/2 teaspoon salt and 1/4 teaspoon pepper and then rub the ribs with the garlic. Place the ribs in a single layer in a large baking dish or pan.
  3. In a bowl, whisk together the vinegar, tomato paste, wine, oregano, basil, honey, and oil. Pour the marinade over the ribs. You can cover and marinate in the fridge overnight or cook straightaway.
  4. Cover the baking dish with aluminum foil and transfer to the oven. Immediately reduce the oven temperature to 350°F (180°C) and cook for 2 1/2 hours. Turn the oven off but keep the ribs in the oven for 1 hour longer (they will really soften up during this time!).
  5. Remove the ribs from the oven and serve right away. Alternatively, let cool completely, transfer to an airtight container, and refrigerate for up to 4 days or freeze for up to 1 month. If frozen, thaw overnight in the fridge. To serve, reheat in a preheated 300°F (150°C) oven until hot. That’s it. How easy is that?

Recipe reprinted with permission from The New Kosher, by Kim Kushner (Weldon Owen, 2015)