Jul 14 2026
Restaurants›Il Buco Alimentari & Vineria›Roasted Short Rib For The Table Recipe

Roasted Short Rib For The Table Recipe

Inspired by Il Buco Alimentari & Vineria
Time3h 30m
Serves6

celery, castelvetrano olives, walnuts

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Ingredients

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Short Ribs

Vegetable Garnish

Method

Preparing the Short Ribs

  1. 1

    Season the Ribs

    Preheat your oven to 325°F (160°C). Pat the beef 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, oven-safe pot or Dutch oven, heat olive oil over medium-high heat. Add the short ribs in batches, searing them on all sides until browned (about 3-4 minutes per side). Remove the ribs and set aside.

  3. 3

    Sauté the Vegetables

    In the same pot, add chopped onion, carrots, and minced garlic. Sauté for about 5-7 minutes until the vegetables are softened and fragrant.

  4. 4

    Deglaze the Pot

    Pour in the red wine, scraping up any browned bits from the bottom of the pot. Let it simmer for about 2-3 minutes.

  5. 5

    Add Broth and Herbs

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

  6. 6

    Roast in the Oven

    Cover the pot with a lid and transfer it to the preheated oven. Roast for about 3 hours or until the meat is fork-tender.

Preparing the Garnish

  1. 7

    Prepare the Vegetables

    While the ribs are roasting, chop the celery stalks, and prepare the Castelvetrano olives and walnuts.

Serving

  1. 8

    Plate the Dish

    Once the short ribs are done, remove them from the oven, and let them rest for about 10 minutes. Serve the short ribs on a large platter, garnished with chopped celery, Castelvetrano olives, and walnuts.

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