Recipe: Candace Boyd Wylie’s Braised Short Ribs

The food blogger behind shares her favorite meaty winter dish.

“Learning to cook is a form of independence. If you can make a meal for yourself, you can live on your own,” says Candace Boyd Wylie, the culinary force behind the website Here, she share one of her favorite recipes.
Braised Short Ribs

  • 5–6 beef short ribs
  • 3 cups beef stock
  • 2 cups red wine
  • ½ cup Worcestershire sauce
  • 2 large carrots, diced
  • 1 large onion, diced
  • 2 celery stalks, diced
  • ½ tablespoon minced garlic
  • Kosher salt
  • Pepper
  • Grapeseed or olive oil


  • Preheat oven to 375 degrees.
  • Season short ribs liberally with kosher salt and pepper.
  • In large pot or Dutch oven, cover bottom of pan with grapeseed or olive oil. Turn burner to medium heat.
  • Add the short ribs to pot; brown on all sides. Remove ribs from pot and set aside.
  • Add onions, carrots, and celery to pot and cook until translucent, approximately 2-3 minutes.
  • Add garlic and cook until fragrant, approximately 1 minute.
  • Pour red wine and Worcestershire sauce to pot, scraping up juice bits of flavor from the bottom.
  • Add beef stock and stir to combine.
  • Add the browned short ribs back to the pot, making sure they are submerged in the cooking liquid. (If not, add more beef stock.)
  • Cover and cook for two hours at 375 degrees.
  • At the end of the two hours, reduce the heat to 325 degrees, then cook an additional hour.
  • Remove ribs from cooking liquid. They should be fork tender.
  • Skim the fat from the remaining cooking liquid. Cook on the stovetop over medium heat for 15 minutes. Serve the reduced sauce as gravy with the short ribs.