Braising is a classic technique for cooking tougher cuts such as these beef short ribs. The method builds deep flavor while breaking down tough parts of the meat. Red wine and beef broth add a great deal of depth to the rib sauce and complement the fatty richness of the ribs. The braising liquid reduces some to become a tasty sauce waiting to be mopped up by mashed potato, polenta, or even toast!

Preparation List for Red Wine Slow Braised Beef Short Ribsfa

• Servings: 4
• Active Time: 25 minutes
• Inactive Time: 2.5 hours
• Ingredients:
  • 4 large beef short ribs, about 2-3 pounds(900-1400g) or so
  • 2 cups(475ml) red wine
  • 1 onion (white or yellow) finely chopped
  • 2 carrots, peeled and finely chopped
  • 3 cups(700ml) beef stock
  • 1 sprig rosemary
  • 1/4 cup(30g) all-purpose flour
  • 1 bay leaf
  • 2 tablespoons(30ml) tomato paste
  • 6 cloves garlic chopped
  • 3 tablespoons(45ml) olive oil
  • salt and fresh cracked black pepper
  • optional but good: polenta or mashed potatoes

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Red Wine Slow Braised Beef Short Ribs Recipe

• Sear Ribs. In a medium or large dutch oven, heat two tablespoons(30ml) olive oil on medium-high heat. Add ribs and brown all sides (about 10 minutes). Once ribs have been browned on all sides, remove from the pot and reserve. Turn the heat down to medium.

• Prepare vegetables for sauce. Add 1 more tablespoon(15ml) of olive oil to the dutch oven. Add the finely chopped onion and carrots to the pot and fry until they soften, about 8 minutes. Stir in the 6 cloves of chopped garlic and fry for another minute. Sprinkle in the quarter cup(30g) of flour and mix thoroughly.

• Making Sauce: Slowly stir in the 2 cups(475ml) of red wine, scraping the bottom of the pot with a non-scratching implement (eg wooden spoon or teflon coated tongs). Add the 3 cups(700ml) of beef stock to the pot. Then add the 2 tablespoons(30ml) of tomato paste, the leaves from the sprig of rosemary, and the bayleaf and mix together.

• Braise Ribs: Add the seared beef ribs back to the pot now. Cover and put in preheated oven and cook for 2.5 hours. Check on the pot and stir every 30 minutes or so. While waiting, you can make mashed potatoes or polenta to eat with the beef ribs. Once the ribs are done, they are best served hot with their sauce over mashed potatoes or polenta, however toasted bread or cooked pasta would also make good accompaniments.