a white plate of Stephanie Cmar's short ribs with a fork and knife

Stephanie Cmar’s Braised Short Ribs Recipe

Name: Top Chef Stephanie Cmar's Amazing Braised Short Ribs
Prep time: 30 min
Cook time: 150 min
Total time: 180 min
Ingredients: 7 lb short ribs; Salt and pepper (to taste); 1 large Spanish onion (diced); 2 large carrots (diced); 2 stalks of celery (sliced); 3 cloves garlic (minced); 1 ounce ginger (peeled and minced); 4 ounces shiitake mushrooms (sliced); Zest from one large orange (cut into large strips); ½ cup chopped parsley (plus more for garnish); 4 sprigs of thyme; ¼ cup pine nuts (plus more for garnish); 2 cups prunes; 2 cups ruby port; 2 cups of California red wine; Beef broth; ¼ cup canola oil

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Ready for the very best short ribs recipe? These Braised Short Ribs are cooked in the oven until tender and oh so tasty. The recipe was created for us by the talented chef Stephanie Cmar, who you might remember from three seasons of Top Chef! This dish is meant to feed a crowd, and while it bakes for a long time, it’s incredibly easy to prepare.

Who is Stephanie Cmar?

Stephanie is a 3-time contestant on Top Chef, most recently appearing in Top Chef All Stars 17. After immersing herself in the Boston restaurant scene, Stephanie realized she wanted to be closer to the people she was cooking for. She now works as a private chef and consultant, giving her the personal connections she craved.

a close up of Stephanie Cmar's Short Ribs Recipe

What are Short Ribs

Beef short ribs are 3-6 inch (7-15 cm) sections of rib meat that come from the underside (belly) of the cow. They’re meatier than baby back ribs and because of their high fat content, benefit from a long braising time.

How many short ribs per person

Depending on your appetite, plan on between a half pound to a pound person (225-450 g). This recipe calls for seven pounds (3 kg) of short ribs, and feeds eight people generously.

How long does it take to cook short ribs?

From start to finish, this short ribs recipe takes about three hours. That might sound daunting, but most of the time is hands-off.

What to serve with Stephanie’s Short Ribs Recipe

These savory melt-in-your mouth ribs need something to soak up the superb sauce. Try serving these short ribs with:

Mashed potatoes

Pureed cauliflower

Polenta

Crusty french bread

Round out your meal with a salad or winter vegetable. Roasted broccoli or Brussels sprouts are a delightful match.

a black cast iron pan of stephanie cmar's short ribs

Top Chef Stephanie Cmar’s Amazing Braised Short Ribs

Top Chef Stephanie Cmar

These Braised Short Ribs are cooked in the oven until tender and oh so tasty. The recipe was created for us by the talented chef Stephanie Cmar, who you might remember from three seasons of Top Chef! This dish is meant to feed a crowd, and while it bakes for a long time, it’s incredibly easy to prepare.

5 from 3 votes

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Prep Time 30

Cook Time 2 30

Total Time 3

Course Dinner, Entree

Cuisine Chef Created, Holiday

Servings

Calories 820 kcal

Ingredients

7 lb short ribs
Salt and pepper to taste
1 large Spanish onion diced
2 large carrots diced
2 stalks of celery sliced
3 cloves garlic minced
1 ounce ginger peeled and minced
4 ounces shiitake mushrooms sliced
Zest from one large orange cut into large strips
½ cup chopped parsley plus more for garnish
4 sprigs of thyme
¼ cup pine nuts plus more for garnish
2 cups prunes
2 cups ruby port
2 cups of California red wine
Beef broth
¼ cup canola oil

Instructions

Preheat the oven to 325°F (160C). Heat the canola oil in a large Dutch oven over medium-high heat. Pat the short ribs dry, and season with salt and pepper. Add the pan in batches, taking care, not to crowd. Brown on all sides, turning every 2-3 minutes. Remove from Dutch oven and repeat until all short ribs are browned. Remove from pan and set aside.
Add the onion, carrots, celery, garlic, and ginger to the hot Dutch oven and sauté, frequently stirring until the onions begin to get golden brown, about three minutes. Add the short ribs back to the Dutch oven and the mushrooms, orange zest, parsley, thyme, pine nuts, and prunes.
Pour the port and wine over the ribs and add additional beef broth until everything is just covered. Cover the Dutch oven and bake for 2 ½ hours or until the meat is tender and falls off the bone. Taste for seasoning and add additional salt and pepper to taste. Garnish with additional pine nuts and parsley and serve immediately.

Video

Notes

This large-batch recipe feeds a crowd. You can always make it a day ahead, refrigerate, and skim off any accumulated fat before reheating. Freeze any leftovers, tightly wrapped, for up to three months.

Nutrition

Calories: 820kcalCarbohydrates: 37gProtein: 58gFat: 40gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 18gTrans Fat: 0.03gCholesterol: 171mgSodium: 211mgPotassium: 1671mgFiber: 5gSugar: 19gVitamin A: 3234IUVitamin C: 9mgCalcium: 71mgIron: 8mg

Keyword comfort food, ribs, short ribs, stephanie cmar

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Love this short ribs recipe? Try more delicious recipes from Stephanie Cmar!

Beef Stew with Red Wine

This cozy Beef Stew with Red Wine from Top Chef Stephanie Cmar is incredibly rich and flavorful. Red wine, California Prunes, smoky paprika and cinnamon make this the kind of rib-sticking winter meal that warms you from the inside out.

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Easy enough for a weeknight, but elegant enough to serve to guests, these Sweet and Spicy Chicken Legs are always a hit. Even better – they can be on the table in about a half hour!

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