Califonia Bountiful
Main Dish

Braised beef ribs

Chad Minton
The Ritz-Carlton, Marina Del Rey

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1 slab of beef ribs (about 8 ribs)
2 cups all-purpose flour
Medley of fresh, rough-chopped vegetables: 2 tomatoes, 2 cups celery, 1 cup leeks, 2 cloves garlic
2 sprigs thyme
1 sprig rosemary
2 bay leaves
Kosher salt
Cracked black pepper
1 oz. vegetable oil
4 cups veal stock
2 cups red wine
2 baby carrots, sliced lengthwise
1 large heavy-bottomed pot


Add salt and pepper to taste to ribs and lightly dust with flour. (Seasoning the night prior to cooking provides more intense flavor.) Place ribs front side down in smoking hot pot with a small layer of oil. Brown the ribs to seal in juices and maximize flavor. Remove ribs and add vegetables. Simmer and remove vegetables using a strainer. Add veal stock and red wine. Gently simmer the ribs for three hours or until meat is literally falling off the bone. Serve with a mountain of pureed potatoes. Top with baby carrots simmered for a few minutes with the ribs and fresh chopped parsley.

Serves 2.

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