Dear Valued Customers: Our system maintenance is now complete, and we are able to accept orders. Due to increased order volume, orders may take up to 48 hours to process. We thank you for your business and for your continued patience as we work to better serve you.

6 hour Braised Short Ribs, “Pot Roast” Style

6 hour Braised Short Ribs, “Pot Roast” Style


6 each 8-10 oz. bone-in beef short ribs

1 medium onion, sliced

1 medium carrot, peeled and chopped

2 celery stalks, chopped

2 cloves garlic, roughly chopped

8 oz. tomato paste

1 bay leaf

½ tsp. dried thyme

3 tbsp. oil

½ tsp. salt

2 tsp. black pepper

beef broth to cover the ribs, about 4 cups

¼ cup raisins

6 tbsp. flour

4 oz. peeled pearl onions

3 tbsp. flat leaf parsley, chopped


Preheat the Electric Skillet to 400°F and heat the oil. Brown the ribs on all sides, remove from the pan, reserve.

Add the carrots, celery, onion, and garlic to the pan and caramelize lightly. Add the tomato paste, salt and pepper and cook stirring slowly for 3 more minutes. Stir in the flour, then add the broth, thyme, bay leaf, and the browned short ribs, reduce the heat to 200°F and cover.

Simmer for 3 hours and turn the ribs over. Cover and cook for another 2 hours. Add the pearl onions and simmer for one hour longer.

Previous Post Next Post

  • West Bend Admin