Friday, January 13, 2012

Recipe for Red Wine Braised Short Ribs

Yield: 8 servings
Time: 3 1/2 hours


  • 5 lb. bone in beef short ribs in approximately 2 inch pieces, trimmed of any big chunks of fat
  • 3 TBSP canola oil
  • 3 medium onions, chopped
  • 3 medium carrots, chopped
  • 2 stalks of celery, chopped
  • 3 TBSP flour
  • 1 TBSP tomato paste
  • 750 ml (one bottle) Cabernet Sauvignon (or other red wine)
  • 10 sprigs flat leaf parsley
  • 9 sprigs thyme
  • 2 springs rosemary
  • 2 dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups beef broth
  • Salt and pepper


  • Preheat oven to 350 degrees.
  • Salt and pepper the ribs liberally.
  • Heat oil in Dutch oven over med-high heat.
  • Cooking a few ribs at a time (don't crowd pot), brown on all sides. As browned, remove to a platter.
  • When all ribs are browned and removed from pan, remove all but about 3 TBSP of the remaining oil/fat.
  • Add veggies and cook until onions are browned, stirring frequently.
  • Add flour and tomato paste and stir constantly for 2 minutes.
  • Add wine and ribs with any juices that have released on to platter.
  • Stir well and bring to a boil, then reduce heat and simmer for about 30 minutes until wine has reduced by half.
  • Add herbs, garlic and broth.
  • Cover Dutch oven and place in oven.
  • Cook until meat is separating from the bones, about 2-2 1/2 hours.
  • Remove ribs to serving platter or bowl.
  • Skim any fat from remaining sauce.
  • Taste sauce and add any additional salt/pepper if needed.
  • Pour sauce over ribs  (if in bowl) or serve separately in a gravy boat.