Braised Short Rib with Caramelized Onions In A Red Wine Sauce  

Prep time: 15 minutes

Cooking time: 2 hours 30 minutes


  • 1tbs olive oil 
  • 3tbs flour 
  • 3lb short ribs 
  • 4 onions – julienne 
  • 2tbs crushed garlic 
  • 1tbs ground coriander 
  • 1tbs ground cumin 
  • 2tbs tomato paste 
  • 3tbs worcestershire sauce 
  • 1 cup beef stock 
  • 1 cup red wine 
  • 1 cup water 
  • 2 bay leafs 
  • 2 cups baby carrots 
  • 1 cup celery – chopped
  • 12oz potatoes 
  • 1tbs sugar 
  • salt to taste
  • Lorna Maseko 6.5 Quart Ceramic non-stick stock pot 
  • tongs 
  • spoon 


  1. Pre-heat oven to 350 degrees Fahrenheit. 
  2. Drizzle olive oil into the Lorna Maseko 6.5 Quart Ceramic non-stick stock pot.
  3. Coat meat with flour, then using tongs place the short ribs into the pot and sear.
  4. Once seared, remove from the pot and set aside.
  5. In the same pot add onions, sauté using a spoon until translucent.
  6. Add garlic, spices, tomato paste, worcestershire sauce and combine. 
  7. Place the short ribs back into the pot, add beef stock, red wine, water and bay leaf and place in the oven for an 1hr 30 minutes. 
  8. After 1hr 30 minutes add carrots, celery, potatoes and sugar and add more water (if needed) and cook for a further 1 hour.
  9. Once done the liquid from the roast would have reduced and gravy will thicken. 
  10. Season with salt to taste.
  11. Serve with rice and enjoy! 
1 Comment
  1. This is almost my father’s recipe for short ribs, He added green bell peppers and omitted the sugar. He is deceased but I still use a lot of his recipes. Thanks for yours.

Leave a Reply

Back to Top