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Mar 8, 2009 09:11 AM

Jfood Short Rib Recipe

Jfood modified significantly from a famous chef and through 5-6 changes came up with his favorite amounts and method.

Jfood's Red Wine Braised Short Ribs

This recipe needs planning. Jfood normally serves on a Sunday night. So he marinates the ribs on Friday night and prepares during the day on Saturday. Then around 5PM he starts Sunday dinner and these are ready to go. This recipe should feed 6 with sides.

4-5 pounds beef short ribs, cut into 4” chops (this should give 12-14 pieces)
Sea salt and freshly ground pepper, to taste
3 cups red wine
½ Cup sugar
1 tablespoon minced fresh garlic
3 sprigs fresh or heaping Tablespoon dry thyme
3 ounces oil
2 Cups small-diced onion
½ Cup small-diced celery
½ Cup small-diced carrots
6 ounces canned chopped tomatoes
2 cups beef broth
2-4 pounds cremini mushrooms
2 bay leaves

Day 1
1. Generously season the short ribs with salt and pepper. In a large mixing bowl, whisk together the red wine, sugar, garlic, thyme and a pinch of salt. Marinate the short ribs in the wine mixture for 12 hours in the refrigerator.
2. Slice mushrooms and sauté slowly until all of the liquid is evaporated and they just begin to brown. Remove to a separate bowl. This can be done day before and refrigerate.
Day 2
3. Remove the short ribs from the wine and allow the beef to rest for several minutes and come to room temperature. Reserve marinade.
4. Pour 3 ounces oil into a Dutch oven over high heat.
5. Place the meat in the hot pan. This may take two batches. Stir and turn the meat often, carefully allowing each piece to brown on each side before removing from the pan. When browned (will take several minutes per side), remove the beef from the pan.
6. Add the onions, carrots, and celery. Stir constantly and allow the onions to cook until mahogany in color, about 10 minutes; if onions are browning too quickly, reduce to medium heat.
7. Add the short ribs back to the pot along with the reserved wine marinade. Allow the wine to come to a boil before reducing the heat to a simmer.
8. After several minutes, add remaining ingredients and bring to a boil
9. Cover the Dutch oven and place in a 275 degree oven for about 4 hours.
10. Refrigerate over night
Day 3
11. Take the Dutch oven from the fridge and skim off the congealed fat.
12. Place the Dutch oven on the stove and bring the ribs to temperature.
13. Transfer short ribs to a dish and cover.
14. Season the short ribs and braising liquid with salt and pepper to taste.

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  1. 3 days? Don't think I could wait that long.

    jfood, I'm not debating you because you sound like a better cook than me....just asking. I've never marinated any meat that I'm going to braise figuring anything in that pot is going to be infused into the meat. Also I skim off most of the fat when its done cooking and seems fine, although some things do taste better the 2nd day.

    12 Replies
    1. re: monku

      Marinating the first 12 hours adds a flavor to the meat that is not present with just the sear and braise scenario.

      Jfood never serves braises (including brisket) the same day as cooking. Likewise when he takes it out of the fridge he scrapes that congealed fat off the top as well.

      1. re: jfood

        OK....I don't think I've seen any braising recipe call for marinating the meat.
        Like I said, I can't wait 3 days.

        1. re: monku

          Goin's recipes for beef braises definitely call for seasoning the meat with various ingredients and leaving it over night.

          1. re: MMRuth

            Just shows how well read I am.

            1. re: monku

              Well, to be fair, her recipes don't include any liquids overnight!

          2. re: monku

            I believe John Besh's popular short rib recipe calls for overnight marinating in wine. In fact, from memory jfood's recipe looks pretty similar to that of Besh (which is delicious by the way.)

            Edit: after rereading the OP and other posts in this thread, the Besh inspiration is noted. I'd love to try jfood's alterations, but here in Florida "summer" has surely arrived. Perhaps next Decemeber or January, or in a future life when I'm not incarcerated in the oppressive tropical flatlands, I will give it a go.

            1. re: Agent Orange

              Yes, I believe he has said elsewhere that his is adapted from Besh's recipe.

        2. re: monku

          Isn't Beef Bourguignon traditionally marinated in red wine and herbs, preferably overnight? Most likely, given the time, this would be an ideal preparation for any braise.

          1. re: CDouglas

            Don't know.
            I've never made beef Bourguingnon.

            But, when I saw the red wine in jfood's recipe, I wondered what the difference between beef Bourguignon and his short rib recipe was except for the cut of meat.

            You tell me.

            1. re: CDouglas

              Not necessarily. Made BB for a party a few weeks ago and researched a bunch of different recipes. Julia doesn't marinate the meat. Richard Olney does, but only for 3 hours. James Peterson marinates for 6 to 12. Don't recall seeing any that recommended marinating overnight.

              1. re: JoanN

                This site uses a recipe close to what I remember making, minus the grappa:


          2. Sound yummy.... and what does he like to serve with it?

            2 Replies
            1. re: Stuffed Monkey

              a creamy gorgonzola polenta is the perfect side at our house. yes, two days before the first serving. leftovers are even better. as an aside, i have our butcher cut the ribs into six-inch lengths.

              1. re: Stuffed Monkey

                Mid winter, he likes a mushroom risotto. Then as the weather gets better he moves to garlic mashed potatoes or fried polenta.

              2. jfood.
                i have come to respect your posts BUT this quote is meaningless.:

                4-5 pounds beef short ribs, cut into 4” chops (this should give 12-14 pieces)

                What do you mean? "chops"?
                Your recipe is wonderful, i have used it forever, though i do add msg and a generous splash of soy.

                Do mean that you trim one end of the rib so that it looks like a chop?

                25 Replies
                1. re: mr jig

                  jfood buys them in 8-10" boneless strips. Then he cuts in half, so they are 4-5" strips about 1-1.5" thick and 2" wide.

                  Sorry for the confusion.

                    1. re: steve h.

                      I get boneless short ribs from Costco.
                      I thought he meant short ribs (with bones) in his recipe too.

                      1. re: monku

                        yeah. we use anne burrell's recipe these days for wine-braised short ribs. i have my local grocery store butcher cut the ribs into six-inch lengths. we make it a day in advance and serve with creamy gorgonzola polenta and mushrooms. i can't imagine braising without the bone. that would be a totally different animal.

                        here's a link to anne's recipe:

                        1. re: steve h.

                          I've made this dish a lot, I do a bit different but I too started with the John Besh recipe and did my own thing. I don' t marinate like jfood ( I keep forgetting!) I'm usually going for dinner and to eat the ribs that night, so I lack jfoods patience. I dredge the ribs in seasoned flour shake, and brown.
                          I would support jfoods plan to use boneless, because after braising and the cooking time, these babies just slip off the bone anyway!

                          1. re: chef chicklet

                            the meat does indeed slip off the bone! still, the bones add both a dimension of flavor and an increased margin of cooking error when braising. i'll stick with the bones for now.

                            re: creamy polenata. truffled mushrooms really put this dish over the's a staple at scott conant's restaurant "scarpetta". good stuff.

                      2. re: steve h.

                        jfood made boneless last weekend and loved them.

                        1. re: jfood


                          osso bucco in the oven as we speak. it will be a monday night dinner. the house smells really good.

                          i hate winter but i love the braises. back to rome next week. i suspect we'll be cooking far more than dining out this go-around. judy rodger's "zuni chicken" is a favorite. we get the chicken, bread, fennel, etc. at the campo de' fiori. i know she's a favorite of yours. keep cooking.

                          1. re: steve h.

                            jfood is beat. he's watching NC-Duke and relaxing. Trying to figure what to eat. Little jfood may bring a pizza from Joe's and hang out, grill some food for her apartment and go home.

                            Quad batch of both Hazan bolognese and Raos, two lasagnes, 40 meatballs and a chocolate cake.

                            BTW - recentlythe osso have been not so tender and jfood is beginning to lean to lamb shanks recently. Any reason you know why he has been disappointed with the veals?

                            Safe trip

                            1. re: jfood

                              spaghetti and meatballs gets my vote. that's our dinner tonight. deb browned up a bunch today. must be something in the ct air.

                              lamb shanks are outstanding. stamford's ferrante restaurant does a great version with colorado lamb. i hope they make it through the recession but i'm not holding my breath. we've replicated the recipe at home. the key is the colorado part in the equation. it really makes a difference.

                              i hope the trip is slightly bumpy - makes things interesting. i've emailed chowhounder mbfant for some shopping/cooking advice. i understand she has opinions. :-)

                              1. re: steve h.

                                Little jfood just left after grilling some chicken and veggies for the next few nights and roasted some potatoes.

                                She opted for the speghetti and meatballs. Jfood was nervous since he was a bit tired after on the road all week and then 24 Cups of red gravies yesterday so he decided to bake the meatballs. Wow, they had a different texture, much lighter and fluffier.

                                So after 53 years of frying meatballs jfood is now a convert to baking them. Whoda thunk it?

                                1. re: jfood

                                  we old dogs can always learn a few new tricks.
                                  it's all good. naches? yeah, that's it.

                          2. re: jfood

                            Ah, boneless. I was just assuming bone-in. Going to Costco (50 mile drive) tomorrow or Tuesday. Will pick some up. Maybe they'll have those mushrooms also.

                            1. re: c oliver

                              the ones at CT Costco were boneless. 399/lb

                              1. re: c oliver

                                This is going to sound stupid.....they're boneless so you aren't paying for the weight of the bones if you bought them with bone.
                                Does it make a little sense?

                                1. re: monku

                                  Are you talking to me or jfoodThe recipe that I've used for years (and a totally different technique) is bone-in ribs. His recipe is for boneless. So I want to now buy boneless and try his recipe. Are *you* even more confused? :)

                                  1. re: c oliver

                                    you can use bone-in or boneless. same recipe. The ones he bought were boneless at $3.99...great deal.

                                    1. re: jfood

                                      Definitely a great price. The bone-in ones are that much.

                                      1. re: c oliver

                                        jfood is seeing bone-ins for $6.99, boneless at $3.99, jfood almost made 9 pounds

                                        1. re: jfood

                                          Do these generate a good bit of fat/juice? I was wondering about taking the ribs out of the pan, putting the sauce in a bowl so that the fat can be lifted off more easily the next day. Any thoughts on that?

                                          1. re: c oliver

                                            short ribs, by nature have an amount of fat that will render slowly during the braise.

                                            Jfood places the whole braising pot into the fridge overnight, that way the ribs stay with their flavor buddies. Then when you take them out of the fridge the next day, the congealed fat is easy to scrape off like icing on a cake.

                                            Jfood thinks if you separate them the meat may dry out and not have as much flavor the next day.

                                    2. re: c oliver

                                      Talking to you c oliver.
                                      My Costco doesn't sell bone-in short ribs.
                                      I was adding my 2 cents that it seems like a better value than buying bone-in because you aren't paying for the bone, but you still get some of that great connective tissue around the bone.

                            2. re: jfood


                              If using bone-in ribs, what weight should I use?


                              1. re: jns7

                                jfood buys them with the cut across the bone and figures 2-3 bones per person or about 3-4" strip per person if you were to lay them end to end..

                          3. Have you ever tested the addition of some pitted dates to your recipe? I saw such a recipe, tried it, and the result was quite good.

                            1. Thanks for the recipe and technique. It will be on next week's menu. This week is CI's cassoulet recipe I've been asked to test. It's also a 3-4 dayer and only one of those is allowed per week.

                              6 Replies
                              1. re: alwayscooking

                                The CI recipes they have asked jfood to test have been pure crap.

                                1. re: jfood

                                  hmmm - this one was one of the first that looked halfway decent (I pass on nearly all). I've never made cassoulet or the duck confit - that's the allure. Should I just pass on this one as well and do my own thing?

                                  1. re: alwayscooking

                                    Yeah, this weeks was a lemon torta withthe torta made with white bread. Blech.

                                    1. re: jfood

                                      Who's asking y'all to test recipes? I'm impressed.

                                      1. re: jfood

                                        Oh my -

                                        Didn't get that recipe and hope it never sees the light outside the test kitchens! Did it use RealLemon as well?