Red Wine Braised Beef Short Ribs Recipe


  • 2 lbs bone in beef shot ribs
  • 1 celery stalk, ¼ inch dice
  • 2 tbsp flour
  • 2 carrots, diced
  • 1 onion, diced
  • 3 garlic cloves, smashed, roughly chopped
  • 1 cup red wine
  • 2 cups chicken stock
  • 2 tbsp tomato paste
  • salt & pepper to taste
  • 5 leaves fresh oregano or 1 tsp dry
  • 1 sprig fresh thyme
  • 5 sprigs fresh parsley
  • 1 tbsp red pepper flakes
  • 2 tbsp olive oil

Red Wine Braised Beef Short Ribs Recipe


  1. Preheat the oven to 350 degrees.
  2. Heat oil in a Dutch Oven or heavy bottom pot (cast iron, etc).
  3. Season the ribs with salt and pepper. Coat with flour on both sides shaking off the excess and sear a few minutes on each side until golden. Transfer to a plate.
  4. Add onion, garlic, carrots and celery to the same pot. Cook until the vegetables begin to soften about 4 minutes. Stir in tomato paste and red pepper flakes. Season with a little salt and pepper. Cook another 2 minutes stirring frequently to prevent tomato paste from burning.
  5. Pour in the red wine, chicken stock and return the ribs back to the pot gently nestling them in to the liquid. Drop in the herbs, cover with a lid and bring to a simmer.
  6. Transfer to the oven and braise for 1½ to 2 hours. Remove the lid and cook another 30 min uncovered. The meat should be very tender and fall off the bone.


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