Archive for February, 2019

Red Wine Braised Short Ribs

February 21, 2019

After a yummy Valentines tasting dinner with my favorite Valentine, Campy requested some short ribs for dinner. I have never made short ribs before but they seem to be similar to pot roast so I thought I’d give it a try. Pretty much anything with wine in the title is going to be good.

I loved this recipe from Bon Appetit magazine. They are often a good resource for great recipes. This was a bit time consuming to prep but once I had it in the oven it was smooth sailing. I found some gorgeous short ribs at Costco of all places. I didn’t have all the fresh herbs and used dried, other than the rosemary. The ribs came out so tender they fell right off the bone. We served them with garlic mashed potatoes and carrots and it was delicious. So if you are looking for a 5 star restaurant quality dish to make at home, try this satisfying dish. Sorry there is no pic, we ate it all!

Red Wine Braised Short Ribs


5 pounds bone-in beef short ribs, cut crosswise into 2-inch pieces

Kosher salt and freshly ground black pepper

3 tablespoons vegetable oil

3 medium onions, chopped

3 medium carrots, peeled, chopped

2 celery stalks, chopped

3 tablespoons all-purpose flour

1 tablespoon tomato paste

1 750 ml bottle dry red wine (preferably Cabernet Sauvignon) (I only used 2 cups)

10 sprigs flat-leaf parsley

8 sprigs thyme (I was all out, used basil, yum!)

4 sprigs oregano

2 sprigs rosemary

2 fresh or dried bay leaves

1 head of garlic, halved crosswise

4 cups low-salt beef stock


Preheat oven to 350°. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 Tbsp. drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2–2½ hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.