Braised Beef Short Ribs

Serves 4
  • 3-4 lbs. bone-in beef short ribs

  • 2 tsp. kosher salt

  • 1 tsp. freshly ground black pepper

  • 1/2 cup flour*

  • 1 tbsp. olive oil

  • 16 oz. pkg. (1 ½ cups) Kowalski's Fresh Soup Mix

  • 3 cloves minced garlic

  • 3 tbsp. tomato paste

  • 3/4 tsp. Hungarian paprika

  • 1/2 tsp. dried thyme

  • 1 bay leaf

  • 3/4 cup red wine

  • 1/2 cup beef broth*

  • - fresh Italian parsley, chopped

  • *A note about gluten:
    When prepared with a gluten-free broth and using cornstarch instead of the flour called for above, this recipe is gluten free.


Season ribs with salt and pepper; dredge in flour until evenly coated, shaking off excess. In a Dutch oven over medium-high heat, heat 1 tbsp. oil until hot but not smoking. Add ribs and cook, turning frequently, until browned on all sides (about 10 min.). Transfer ribs to a platter; set aside. Reduce heat to medium; add soup mix and cook, stirring occasionally, until very soft (7-8 min.). Add garlic; cook for 1 min. Stir in tomato paste, paprika, thyme and bay leaf. Add wine and broth; bring to a simmer. Return meat to the pan. Cover and cook in a preheated 350° oven until the meat is very tender (about 75 min. per lb.). Garnish with parsley before serving.

Good to Know:

  • Find Kowalski’s Fresh Soup Mix in the Produce Department with other prepared produce. Or you can use the same amount of finely chopped mixed vegetables, such as carrots, celery and onions.
  • If you don’t have a Dutch oven, you can use any oven-safe covered pot.