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“Great for a company dinner or whenever you want to impress ;P”
4hrs 20mins

Ingredients Nutrition


  1. Heat a 4-5 qrt stock pot or dutch oven. Add oil, heat until smoking but not burned. Pat dry short ribs with a paper towel.
  2. Add ribs to pan, brown on all sides.
  3. Remove ribs from pan, set aside on a plate.
  4. Add carrots, onion & garlic to pan, saute until softened.
  5. Add 1 cup of the pureed tomatoes, bring to a boil, then add 1.5 cups dry red wine. Bring to a boil until slightly thickened, then add bay leaf, thyme, salt & pepper, vinegar and stock and bring to a simmer. Add back beef and any juices on plate. Bring to a simmer then cover with lid or tightly with foil and put into oven.
  6. Cook 4-5 hours or until tender and bone separates from the meat on its own.
  7. At this stage, you can let the beef and sauce cool and then cover and refrigerate. Re-heat gently before serving. Remove beef from pan and keep warm. Strain the sauce, pressing on the solids. Reduce the sauce until thickened.
  8. Meanwhile, saute pearl onions, then add carrots, vinegar and chicken stock and simmer, covered until vegetables are soft. Continue to boil until sauce is reduced (uncovered if neccesary). In another pan, saute bacon until beginning to crisp, then add muchrooms. Cook until mushrooms are soft, bacon is crisp and all liquid has evaporated from the pan. Add the bacon-mushroom mixture to the vegetables.
  9. To serve, plate buttered/herbed egg noodles if you would like, then the beef, then spoon vegetables around the beef. Top with the strained and reduced sauce.

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