Saxon Silk Braised Beef Ribs: A Taste of History in Every Bite

Some meals transport you to another time, and this one takes you straight to the heart of medieval feasting halls. Imagine a long wooden table, flickering candlelight, and the deep aroma of slow-braised meat filling the air. This is the kind of dish that would have been fit for a noble feast—rich, spiced, and deeply comforting.

But let’s be honest, the original rib roast braised in wine from my 1990 New York Times Cookbook had its challenges. It called for Cognac, a fancy rolled rib roast, and a lineup of herbs and spices that made it feel like a special occasion ordeal. I wanted something easier, more approachable—but just as packed with flavor.

A Medieval Flavor Hack: Saxon Silk

Instead of measuring out multiple seasonings, I reached for my Saxon Silk blend—a mix of black pepper, coriander, garlic, onion, parsley, red pepper flakes, sage, and thyme. These aren’t just spices; they’re centuries-old culinary staples, the kind of flavors that might have traveled along medieval spice routes and landed in the kitchens of noble houses.

Why Saxon Silk?

• Sage & Thyme – Classic herbs used in medieval roasting and stewing

• Black Pepper & Coriander – Bold flavors that were once highly prized and even used as currency

• Garlic & Onion – Essential aromatics, giving the dish depth and richness

• Red Pepper Flakes – Just a touch of heat to wake up your taste buds

Why a Tagine?

I could have gone with a Dutch oven, and you can too—but there’s something special about using a tagine. Traditionally from North Africa, tagines create a gentle, even heat, locking in moisture and infusing the meat with every layer of spice. The result? Fork-tender, deeply flavored beef ribs that practically melt off the bone.

How to Serve It

This dish is pure comfort food—hearty, rich, and meant to be enjoyed slowly. Serve it with:🥖 Crusty bread to soak up the sauce🥔 Mashed potatoes for the ultimate cozy meal🥗 A simple green salad if you want a lighter contrast

Cooking Like a Saxon (Made Simple)

In medieval times, preparing a dish like this would have taken all day, with hand-ground spices and slow-roasted meats over an open flame. But today? We can keep the tradition alive while making it easy.

With Saxon Silk, you get bold, historical flavors in a single blend, bringing centuries of culinary wisdom into your modern kitchen—without the hassle.

So tell me—are you ready to bring a taste of history to your table?

Saxon Silk Braised Beef Ribs

A Medieval-Inspired, Flavor-Packed Take on Braised Beef

Servings: 4-6 | Prep Time: 15 minutes | Cook Time: 3 hours | Total Time: ~3 hours 15 minutes

Ingredients

• 3–4 lbs beef short ribs

• 2 tbsp olive oil

• 1 large onion, sliced

• 4 cloves garlic, minced

• 2 medium carrots, chopped

• 2 celery stalks, chopped

• 2 tbsp Saxon Silk seasoning

• 2 cups beef broth

• 1 cup water

• 2 tbsp tomato paste

• 1 tbsp apple cider vinegar (for a hint of acidity)

• 1 tbsp honey (optional, for a slight balance)

• Salt & black pepper to taste

• Fresh parsley for garnish

  
  

Instructions

1️⃣ Preheat & Prep:

• Preheat your oven to 325°F (163°C).

• Pat the beef ribs dry and season with salt and black pepper.

2️⃣ Sear the Ribs:

• Heat olive oil in a tagine (or Dutch oven) over medium-high heat.

• Sear the ribs until browned on all sides, then remove and set aside.

3️⃣ Build the Flavor Base:

• In the same pan, sauté the onions, garlic, carrots, and celery until softened (~5 minutes).

• Stir in tomato paste and cook for another minute.

4️⃣ Braise the Ribs:

• Add Saxon Silk seasoning, beef broth, water, apple cider vinegar, and honey.

• Stir well, then return the ribs to the pot.

• Cover with the lid and transfer to the oven.

5️⃣ Slow Cook to Perfection:

• Braise for 2.5 to 3 hours until the meat is fall-apart tender.

6️⃣ Serve & Enjoy:

• Remove the ribs, skim excess fat from the sauce, and spoon it over the meat.

• Garnish with fresh parsley and serve with crusty bread, mashed potatoes, or roasted vegetables.

  
  

💡 Chef’s Tip: If using a tagine, the slow, even heat will create incredibly tender ribs. If using a Dutch oven, you can also simmer on the stovetop for a slightly faster cook time.