Prime Angus Beef Short Ribs

Total Time:
3 hr
15 min
Inactive Prep:
2 hr 45 min
4 servings


  • 3 pounds boneless prime Angus beef short ribs
  • 2 teaspoons salt
  • 1 teaspoon black peppercorns, crushed
  • 1 teaspoon sugar
  • 6 peeled shallots, chopped
  • 1 fresh bay leaf
  • Dash of fresh thyme leaves
  • 3 cups red wine
  • 1 cup beef or veal stock
  • Butter
  • 1/2 pineapple, peeled and cut into 1-inch cubes
  • 1 tablespoon pistachio oil
  • Chopped scallions


In a large pan over medium-high heat, sear the short ribs on all sides, in batches if necessary. Add the salt, peppercorns, sugar, shallots, bay leaf and thyme. Stir for 1 minute, and then deglaze with the red wine. Cook for 4 minutes, and then add the beef stock. Cover, reduce the heat to medium-low and simmer, stirring occasionally and skimming fat from the surface, until the meat is tender, about 2 1/2 hours.

Remove the meat and pass the cooking juices through a sieve into a saucepan. Reduce the juices over medium heat until a smooth texture. Add a dash of butter.

Mix the pineapple cubes with the pistachio oil and some scallions. Serve with the beef and sauce.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.