Vintage Martin's Braised Short Ribs with Herb Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-07 · Updated 2026-04-07

Slow-cooked short ribs inspired by Martin Guitar's historical craftsmanship, featuring a crisp herb crust that honors the 'authentic' 1920s revival. This american-inspired beef ready in about 210 minutes pairs beef short ribs, all-purpose flour, extra-virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 780 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs beef short ribs
• 3 tbsp all-purpose flour
• 2 tbsp extra-virgin olive oil
• 1 medium, diced carrot
• 1 medium, diced celery stalk
• 1 medium, finely chopped yellow onion
• 4, minced garlic clove
• 1 cup dry red wine
• 2 cups beef stock
• 6 fresh thyme sprigs
• 2 tbsp, chopped fresh rosemary
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1/4 cup heavy cream

Instructions

1. Step 1: Pat short ribs dry with paper towels, then season generously with salt and pepper. Dredge in 3 tbsp all-purpose flour, shaking off excess.
2. Step 2: Heat 2 tbsp olive oil in a large Dutch oven over medium-high heat. Sear ribs in batches for 4 minutes per side until deeply browned, then remove and set aside.
3. Step 3: Add diced carrot, celery, and onion to the pot; cook for 5 minutes until softened. Stir in minced garlic and cook for 1 minute until fragrant.
4. Step 4: Deglaze the pot with 1 cup dry red wine, scraping up browned bits. Simmer for 3 minutes until reduced by half.
5. Step 5: Return ribs to the pot, add 2 cups beef stock, and nestle 6 thyme sprigs around the ribs. Bring to a gentle simmer, cover, and transfer to a preheated 325°F oven for 3 hours until fork-tender.
6. Step 6: Remove ribs and strain the cooking liquid into a bowl, reserving 1 cup. Discard solids. Skim excess fat from the surface.
7. Step 7: In the same pot, melt 2 tbsp unsalted butter over medium heat. Whisk in 1 tbsp all-purpose flour to form a roux, cooking for 1 minute. Gradually whisk in reserved 1 cup strained liquid and 1/4 cup heavy cream. Simmer for 5 minutes until thickened enough to coat the back of a spoon.
8. Step 8: Return ribs to the sauce, coating them evenly. Garnish with chopped rosemary and serve immediately.