Mountain Short Ribs

Mountain Short Ribs

Recipe from the Thermador Taste of America Cookbook


Sally and eight of her girlfriends have cooked their way through a different cookbook every year for 14 years. What she didn’t find in any of those books was this rib recipe, which she created for a family dinner. Ribs can be considered the state meat of North Carolina. Serve these with mashed potatoes or pasta.

Submitted by:
Sally Yates Richeson


8 to 10 servings


¼ cup dry red wine
¼ cup fresh lemon juice
¼ cup soy sauce
2 tablespoons Better Than Bouillon Beef Base
or similar product
1 16-ounce package fresh baby carrots
1 10-ounce package frozen pearl onions
1 cup chopped celery
6 pounds meaty short ribs, cut into 2½-inch pieces
1 28-ounce can diced tomatoes


Preheat oven to 300°F. Combine wine, lemon juice,
and soy sauce in medium bowl. Stir in bouillon and
set aside.


Place carrots, onions, and celery in heavy large
roasting pan with lid. Top with short ribs. Pour
tomatoes with their juices over. Add bouillon mixture.


Cover and bake until ribs are very tender, about 4
hours. (Can be prepared 3 days ahead. Cool, cover,
and refrigerate. Defat if desired. Reheat in 350°F
oven until heated through, about 45 minutes.)


Serve with red wine, such as Syrah Submitted by: or Petite Syrah.