Recipe by: Ephratah Schwennesen
Our Recipe Books features a unique collection of authentic Texas home-cooking recipes straight from the heart of the Homestead Heritage community, where tradition and wholesome ingredients come together to create mouthwatering meals.
Our Recipe Books
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December 1, 2025
This winter marks our very first holiday season here at Our Recipe Books, and we wanted to choose a centerpiece that felt both special and deeply comforting. These braised short ribs are our pick for a holiday or special-occasion meal—rich, tender, and slow-braised in a rich broth that fills the house with warmth.
It’s elegant enough for the Christmas table, yet simple enough to make without stress, and it captures everything we love about gathering in the colder months. Consider this our recommended show-stopper for your December celebrations.
Set your oven to 350 °F
Pat the short ribs dry and season generously with kosher salt (to taste) and pepper (to taste). Heat olive oil (2 Tbsp) in a large Dutch oven over medium-high heat. Sear the short ribs on all sides until well browned, about 2–3 minutes per side. Transfer the browned ribs to a plate and set aside.
In the same pot, add the sliced onion (1) and cook for 5–6 minutes, stirring occasionally, until softened and lightly browned. Add the minced garlic (4 cloves) and chipotle peppers (3); cook another 1–2 minutes, stirring frequently so the garlic doesn’t burn.
Stir in the tomato paste (2 Tbsp) and cook for 1 minute to deepen the flavor. Pour in the red wine (1 cup) and use a wooden spoon to scrape up any browned bits from the bottom of the pot. Add the beef broth (4 cups) and thyme sprigs (2 sprigs); stir to combine.
Place the browned short ribs back into the pot, nestling them into the liquid so they’re mostly submerged.
Cover the Dutch oven with its lid and transfer it to the preheated oven. Bake for 4 hours, or until the ribs are fork-tender and nearly falling off the bone. Check once or twice during cooking to ensure there’s still enough liquid—if it’s reducing too much, add a bit more broth.
Remove the ribs and discard the thyme sprigs. Skim excess fat from the surface if needed. Serve the ribs warm, spooning some of the rich sauce over the top.
This dish is excellent made a day in advance. Chilling the ribs overnight allows the flavors to deepen and makes it easy to remove the majority of the fat from the braising liquid. When ready to serve, warm the ribs in a 300°F oven for 25–35 minutes, or until heated through. Remove the ribs and any solids from the pot, then reduce the braising liquid further to create a rich, velvety sauce for drizzling over the meat.
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