Content sponsored by: Alto-Shaam

braised short ribs

This classic dish is sure to be a winter menu staple, but will be a hit any time of the year. Braise this beef in a cook & hold oven from Alto-Shaam and experience higher yields.


  • 20 thick cut beef short ribs
  • 2 large onions, large dice
  • 24 oz. (709 ml) baby carrots
  • 1 stalk celery, large dice
  • 4 C. (946 ml) red wine
  • 4 C. (946 ml) beef stock
  • 56 oz. (1656 ml) canned crushed tomatoes
  • 1/2 C. (15 ml) dried herbs de provence herbs mix
  • salt and pepper to taste


Season and place the short ribs in a 6-inch (15 cm) deep steam pan.

Saute onions, celery and carrots until they start to color, add wine and reduce.

Add tomatoes and stock, bring to a boil, add herbs and pour over the short ribs and cover with foil.

Place in a preheated cook & hold oven set at 250 F. (121 C.), vents closed. Add 2 C. (473 ml) hot water to the drip pan and bake for 3 hours, hold at 160 F. (71 C.), overnight.

Serve with horseradish mashed potatoes and roasted carrots.

See how much you could save by cooking with Alto-Shaam’s fanless cook and hold oven! Test out Alto-Shaam’s yield calculator today.