Sun-dried-tomato-and-fennel-braised short ribs are a Mediterranean take on the classic braise: short ribs rubbed with coriander and cumin, browned hard, then slow-baked with fennel, green garlic, sun-dried tomatoes, red wine, and beef broth. The fennel melts into the sauce with a gentle anise sweetness, and the sun-dried tomatoes add a concentrated savoriness. After two hours the meat slides off the bone.
SERVES 4
Beef short ribs are packed with flavor and become unbelievably tender when slowly cooked. The sun-dried tomatoes and fennel give these braised short ribs a Mediterranean twist.
INGREDIENTS
2 ½ lbs/1 kg beef short ribs
2 tsp/10 g coriander
2 tsp/10 g cumin
sea salt and pepper
2 tbsp/30 g ghee
1 onion, sliced
1 medium fennel bulb, sliced
¼ cup/40 g green garlic, chopped
¼ cup/40 g sun-dried tomatoes, chopped
1 cup/235 ml dry red wine
3 cups/710 ml Beef Broth
2 bay leaves
COOKING INSTRUCTIONS
Preheat oven to 350°F/177°C. Toss ribs with coriander and cumin, and generously salt and pepper. Heat a Dutch oven or heavy-bottomed, ovenproof pan on medium-high heat. Add the ghee to the pan. Once the ghee is hot, add the ribs and brown on all sides, about 3 minutes per side. Transfer to a plate and set aside.
Add the onion to the pan and sauté until translucent, about 5 minutes. Add the fennel, green garlic and sun-dried tomatoes and sauté until fragrant, about 2 to 3 minutes. Add the wine and scrape up any brown bits from the bottom of the pan. Add the broth and bay leaves and the ribs to the pan. Cover and transfer the pan to the oven. Cook for 1½ hours, basting and turning 1 or 2 times. Uncover and cook for an additional 45 minutes. Discard bay leaves before serving.
CHEF’S TIP
If you can’t find green garlic, then substitute 4 cloves garlic, minced.
Pro Tips
- Brown the ribs a full 3 minutes per side without moving them — that deep crust and the fond it leaves behind are the flavor engine of the whole braise.
- Add the wine cold and scrape vigorously; the browned bits lifting off the pan bottom is where the sauce gets its depth.
- The last 45 minutes uncovered is deliberate — it reduces the braising liquid into a glossy sauce rather than a thin broth.
- Baste and turn the ribs once or twice during the covered cook so the tops stay as succulent as the submerged sides.
- No green garlic? Four minced regular cloves make a fine stand-in — the mild sweetness is slightly different but the braise works beautifully.
Frequently Asked Questions
Can I make these short ribs ahead?
They're even better the next day. Cool them in the braising liquid, refrigerate overnight, then lift off the solidified fat and rewarm gently in a covered pot.
What can I use instead of red wine?
An equal amount of beef broth with a tablespoon of red wine vinegar keeps the acidity the braise needs. The flavor will be a little less rounded but still delicious.
How do I know when the short ribs are done?
After about 2¼ hours total, the meat should be pulling away from the bone and offer no resistance to a fork. Tough ribs just need more covered time.
What should I serve with braised short ribs?
Cauliflower mash or roasted root vegetables are perfect for soaking up that fennel-scented sauce. A crisp bitter-green salad cuts the richness nicely.
Recipe Card
Ingredients
Method
- COOKING INSTRUCTIONS Preheat oven to 350°F/177°C.
- Toss ribs with coriander and cumin, and generously salt and pepper.
- Heat a Dutch oven or heavy-bottomed, ovenproof pan on medium-high heat.
- Add the ghee to the pan.
- Once the ghee is hot, add the ribs and brown on all sides, about 3 minutes per side.
- Transfer to a plate and set aside.
- Add the onion to the pan and sauté until translucent, about 5 minutes.
- Add the fennel, green garlic and sun-dried tomatoes and sauté until fragrant, about 2 to 3 minutes.
- Add the wine and scrape up any brown bits from the bottom of the pan.
- Add the broth and bay leaves and the ribs to the pan.
- Cover and transfer the pan to the oven.
- Cook for 1½ hours, basting and turning 1 or 2 times. Uncover and cook for an additional 45 minutes.
- Discard bay leaves before serving. CHEF’S TIP If you can’t find green garlic, then substitute 4 cloves garlic, minced.
