Special Occasion Beef Short Ribs

Cookware: Lifetime® 12” Oil Core Electric Casserole Skillet and Cover
Preparation Time: 30 minutes
Cook Time: 120 minutes
Yield: 8 servings


  • 8 oz. (2 large) carrots
  • 10 oz. (1 large) sweet onion
  • 3 lbs. beef short ribs
  • 1 bottle (750 mL) red wine
  • 2 cups chicken stock
  • 2 oz. (1/4 cup) molasses
  • ½ tsp. rosemary
  • ½ tsp. fennel seed
  • ½ tsp. French thyme
  • ½ tsp. sage
  • 1 tsp. roasted granulated garlic
  • 1 tsp. sea salt
  • 1 tsp. fresh cracked black pepper
  • 1 cinnamon stick
  • 1 star anise
  • 2 bay leaves


  1. Grate carrots and onion; set aside.
  2. Preheat Electric Casserole to 300o F. Brown short ribs in batches if needed – do not crowd. Remove short ribs.
  3. Add grated carrots and onion to the skillet and sauté until soft and nice brown bits are lifted from the bottom of the skillet.
  4. Add stock and bring to a boil.
  5. Add entire bottle of wine (or additional stock) and bring to a boil a second time, then turn to Low heat setting.
  6. Add molasses and all spices. Stir. Return short ribs to skillet. Cover and simmer for 90 minutes.
  7. Remove ribs from skillet; strain liquid. Allow to cool for at least 1 hour if desired and then skim off any fat.
  8. Return liquid to skillet and bring to a boil, uncovered, until about 2½ cups of liquid remain.
  9. Reduce to Low heat setting and return ribs to skillet to reheat.

What can I serve with this? Nutrient-rich barley goes very well with the richness of the beef ribs.


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