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+ servings
Braised Short Rib

Braised Short Ribs with Black Mission Figs

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Sondra Bernstein of acclaimed Girl and the Fig restaurant offers this decadent recipe for braised short ribs with black mission figs. 
Course Main Course
Cuisine American
Cooking Style Braising
Seasonal winter
Ingredient Short Rib
Servings 6 servings
Author Sondra Bernstein


For the marinade:

  • 3 tablespoons minced garlic
  • 1 tablespoon salt
  • 1 tablespoon pepper
  • 1 tablespoon chopped parsley
  • 1 tablespoon chopped thyme
  • ½ cup + 1 cup red wine
  • ½ cup extra virgin olive oil
  • 1 tablespoon sherry vinegar

For the ribs:

  • 6 short ribs 2x3" ribs
  • salt & pepper
  • 2 tablespoons canola oil
  • 3 celery stalks medium dice
  • 1 carrot peeled, medium dice
  • 2 medium onions medium dice
  • 3 roma tomatoes rough chop
  • 10 cups Veal Stock can substitute veal demi
  • ½ cup diced dried Black Mission Figs
  • 1 bouquet garni


  • Mix together the garlic, salt, pepper, herbs, ½ cup red wine, ½ cup oil and sherry vinegar.
  • Pour over the ribs and marinate for at least 12 hours.
  • Preheat grill or BBQ.
  • Scrape the excess marinade off of ribs and season with salt & pepper. Sear the ribs on each side on the grill. Set the ribs aside.
  • Heat 2 tablespoons of oil in a large roasting pan.
  • Add the carrots, onions, celery and cook over medium heat until the vegetables are caramelized.
  • Add the tomatoes and cook for 5 minutes.
  • Deglaze with the red wine.
  • Add the veal stock, dried figs, bouquet garni and ribs.
  • Bring to a simmer.
  • Cover and place pan in oven and roast for 4 hours. Every ½ hour turn ribs and remove excess fat.
  • Remove the ribs, smother with sauce and serve.