Beef Short Ribs In a Pot

So delicious and so hearty. It doubles quite well.

3 Tbsp. olive oil
2 lbs. beef short ribs
2 tsp. Kosher salt
2 tsp. Ground black pepper
2 Tbsp. butter
2 leeks, white & green parts OR
1 medium diced onion
1 stalk celery, chopped
2 minced garlic cloves
1/2 tsp. dried oregano
2 cups of canned crushed tomatoes

In a large pan, heat the oil over over med-high heat. Sprinkle the short ribs with the salt and pepper then rub them into the meat on both sides. Add to hot oil and brown them on both sides for 5 minutes on each side – you want these to brown well. Remove from pot with tongs and set aside onto a plate or baking sheet.

In hot oil in the pot, place the butter and add the leeks/onions and celery; cook for 10 minutes. Add the garlic and cook for 1 more minute. Sprinkle in the oregano and add the tomatoes. Scrape the ribs into the pan, along with any accumulated drippings from the plate. Increase heat to high and bring to a boil. Reduce heat to a simmer, and simmer for at least 2 full hours. Serve. (The sauce may be a tad greasy, just lift out the ribs with tongs).


  1. Moist heat is the best way to cook ribs, it helps to keep the meat from drying out. Start your grill. We will be cooking over medium to low heat. Once the grill is ready. Place a small metal bowl of water on the grill and cover, let it sit for about 5 minutes before you are ready to grill. Place ribs on grill, brushing sauce over meat. Try to place the ribs as far away from the center of heat. Turn ribs with tongs every 5 to 10 minutes brushing both sides each time you turn the meat, this will ensure that the moisture and flavor is locked into the meat. Continue turning for about 40 minutes or until the meat looks something like this: ENJOY!

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