February 14, 2021

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Back to All Recipes

Makes 2 Servings


  • 4 boneless English short ribs, 2 to 3 inches thick
  • 1 tablespoon kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon cayenne pepper
  • 3 tablespoons olive oil, divided (we use our Basil & Parmesan Olive Oil)
  • 1 yellow onion, finely diced
  • 5 sprigs of fresh thyme
  • 25 oz. jar of Sonoma Gourmet Cherry Tomato Basil Sauce
  • 3 tablespoons minced chives


  1. Preheat the oven to 325 degrees F.
  2. Season your short ribs with salt and pepper.
  3. Add the cayenne and flour to a large Ziploc bag, seal, and shake to combine. Add the short ribs and shake to coat.
  4. Heat 2 tablespoons of oil in a large ovenproof Dutch oven over medium-high heat. Once the oil is shimmering, add the short ribs and brown, about 4 minutes. Flip and brown the other side. Remove from the pot and set aside.
  5. Lower the heat to medium, then add the remaining oil, onion, and thyme. Stir to combine, and cook for 3 minutes.
  6. Add the Cherry Tomato Basil Sauce and stir to combine. Add the short ribs back in and nestle them in the sauce, leaving a 1/2-inch or so exposed. Cover, put in the oven, and cook for 2 to 2.5 hours.
  7. Remove from the oven, remove the thyme sprigs, and serve with your favorite sides, topping with a sprinkle of chives. If desired, serve over a bed of polenta.
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In This Recipe

Cherry Tomato Basil Sauce

Cherry Tomato Basil Sauce


Basil Parmesan Olive Oil

Basil Parmesan Olive Oil


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