Jul 14 2026
Restaurants›il Buco›Roasted Short Rib For The Table Recipe

Roasted Short Rib For The Table Recipe

Inspired by il Buco
Time3h 30m
Serves6

celery, castelvetrano olives, walnuts

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Ingredients

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Short Rib

Garnish

Method

Short Rib Preparation

  1. 1

    Season the Short Ribs

    Preheat your oven to 300°F (150°C). Pat the short ribs dry with paper towels and season generously with salt and black pepper on all sides.

  2. 2

    Sear the Ribs

    In a large Dutch oven, heat the olive oil over medium-high heat. Once hot, add the short ribs in batches and sear them on all sides until browned, about 3-4 minutes per side. Remove the ribs and set them aside.

  3. 3

    Sauté the Vegetables

    In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5 minutes until softened. Add the minced garlic and cook for an additional minute until fragrant.

  4. 4

    Deglaze the Pot

    Pour in the red wine and scrape the bottom of the pot to release any browned bits. Bring to a simmer and let it reduce by half, about 5-7 minutes.

  5. 5

    Add Broth and Herbs

    Return the short ribs to the pot. Add beef broth, dried thyme, and bay leaves. Bring to a simmer.

  6. 6

    Roast the Short Ribs

    Cover the pot with a lid and transfer it to the preheated oven. Roast for 2.5 to 3 hours, or until the meat is tender and easily pulls away from the bone.

Garnishing and Serving

  1. 7

    Prepare Garnish

    While the short ribs are roasting, toast the walnuts in a dry skillet over medium heat until fragrant, about 5 minutes. Set aside to cool.

  2. 8

    Assemble the Dish

    Once the short ribs are done, remove them from the oven and carefully take them out of the pot. Strain the sauce if desired, then return the ribs to the pot.

  3. 9

    Serve

    Top with Castelvetrano olives, toasted walnuts, and freshly chopped parsley. Serve the short ribs warm in the pot or on a large platter for family-style dining.

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