Step-by-Step Lebküchen Short Ribs

Serves: 6

Prep time: 10 minutes

Cook time: 3 hours


4 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces

Kosher salt and freshly ground black pepper

2 tablespoons olive oil

2 medium onions, chopped

2 medium carrots, peeled, chopped

2 celery stalks, chopped

2 tablespoons all-purpose flour

1 tablespoon RawSpiceBar Lebküchen Blend

1 tablespoon tomato paste

2 cups dry red wine 

6 sprigs thyme

1 cup low-sodium beef broth


    1. Preheat the oven to 350°F. 
    2. Generously season the short ribs with salt and pepper. 
    3. Heat the oil in a large Dutch oven over medium-high. When the oil is hot, sear the short ribs on all sides, working in batches if necessary. 
    4. Transfer seared short ribs to a plate. 
    5. Add the onions, carrots, and celery to the pot and saute until the onions are softened, about 5 minutes. 
    6. Sprinkle the flour over the vegetables. Stir in the Lebküchen Blend and tomato paste. Cook until the tomato paste starts to caramelize, about two minutes.
    7. Add the wine and scrape up any browned bits on the bottom of the pot. Return the short ribs to the pot, along with any juices. Bring to a high simmer over medium-high heat and reduce the liquid for 20 minutes, or until the wine comes halfway up the sides of the meat. Stir in the thyme and broth.
    8. Cover the pot with a tight-fitting lid and place in the oven for 2-3 hours, or until the ribs are fall-apart tender.
    9. Transfer the short ribs to a platter. Remove and discard the thyme sprigs. Season the sauce to taste with salt and pepper. If you like, cool the sauce and remove fat from the surface before serving.

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