Tetley Orange Pekoe Braised Beef Short Ribs

Black tea replaces the traditional red wine in this robust Sunday dinner recipe. For those who don’t like to cook with wine, black tea can perform the same role by adding flavour and tenderizing the meat.

Tetley Orange Pekoe Braised Beef Short Ribs


  • 1 tbsp (15 mL) - olive oil
  • 2 lb (1 kg) - beef short ribs (about 1-inch/2.5 cm thick)
  • 3/4 tsp (4 mL) - each salt and pepper, divided
  • 1 - each large onion, carrot and celery stalk, chopped
  • 1 tsp (5 mL) - dried thyme leaves
  • 1/4 cup (50 mL) - tomato paste
  • 2 tbsp (30 mL) - all-purpose flour
  • 2 - cloves garlic, minced
  • 2 bags - Tetley Orange Pekoe Tea
  • 1 1/2 cups - sodium-reduced beef broth (375 mL)
  • 1/2 cup (125 mL) - pitted prunes, halved
  • 1 - bay leaf
  • Mashed potatoes or creamy polenta


  1. Preheat the oven to 325°F (160°C). Heat the oil in an oven-proof Dutch oven or large saucepan set over medium-high heat. Season the ribs with 1/4 tsp (1 mL) of the salt and pepper. Brown the ribs, in batches, all over. Transfer to a plate.
  2. Reduce the temperature to medium. Add the onion, carrot, celery, thyme and remaining salt and pepper. Cook, stirring often, for 5 to 7 minutes or until golden. Stir in the tomato paste, flour and garlic. Cook, stirring constantly for 2 minutes.
  3. Meanwhile, steep the tea bags in 1 1/2 cups (375 mL) boiling water for 5 minutes. Squeeze and discard the bags. Gradually stir the tea and beef broth into the vegetable mixture. Add the short ribs, along with prunes and bay leaf; cover with foil or an oven-proof lid.
  4. Transfer to the oven to braise for 45 minutes; uncover and continue to braise for 45 minutes or until meat is very tender and the sauce is thickened. Serve over mashed potatoes or creamy polenta. Makes 4 servings.

Tetley Tips:

  • The short ribs can be made a day ahead. If desired, skim the fat off the top before reheating gently in the oven until warmed through.
  • Short ribs make a succulent, robust entrée, but if you prefer a leaner braise, you can use 1 lb (500 g) lean stewing beef instead.

Per serving (1/4 recipe): 519 calories, 35 g fat, 14 g saturated fat, 69 mg cholesterol, 655 mg sodium, 26 g carbohydrates, 3 g fibre, 11 g sugars, 23 g protein. Excellent source of vitamin D and zinc. Good source of iron