This braised beef short ribs recipe is slow cooked with vegetables, red wine, and beef broth. The short ribs are seared on the stove and finished in the oven with the sauce.
Beef short ribs can not be cooked fast. The short rib meat is so tender it will fall off the bone when cooked long enough. This recipe makes me want to dance when I take the first tender bite.
Cooking the beef short ribs on the stovetop will help reduce the liquids and develop and intensify the flavors.
Don't have time to cook it on the stove top? Throw all the ingredients in a Crock-Pot / slow cooker and set on low for 7-8 hours but cut the water and wine by half so it doesn't boil over.
Serving Suggestion
Serve this Braised Short Rib recipe with a complementary dish like:
You May Also Like
If you like ribs, check out these recipes:
Things In My Kitchen:
- Splatter Guard - To keep grease from popping on my face, hands, and stovetop.
As an Amazon Associate I earn from qualifying purchases.
Braised Red Wine Beef Short Ribs
EatSimpleFood.com
This braised beef short ribs recipe is slow cooked with vegetables, red wine, and beef broth. The ribs are seared on the stove and finished in the oven.
- Prep Time: 40 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 40 minutes
- Yield: 6
- Category: Main Dish
- Method: Crockpot / Instapot / Braised
- Cuisine: International
Ingredients
- 4 ½lb beef short ribs, lightly salted & peppered
- 1 tablespoon vegetable oil
- 1 large onion, diced
- 4 stalks celery, diced
- 3 medium carrots, diced
- 1 red pepper, diced
- 3 tablespoon tomato paste
- ~ 1 ½ tablespoon all purpose (or gluten free) flour
- 1 ½ tablespoon rosemary, chopped
- 2 bay leaves
- 2 ½ cups red wine
- 2 cups beef broth or water
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
If using a Crock-Pot: Throw all the ingredients in a Crock-Pot
If using the Stovetop:
- Preheat oven to 325F.
- Bring a large OVENPROOF (cast iron is preferred
) stockpot to medium high heat on the stovetop and add 1 tablespoon oil (enough to lightly cover the bottom of the pan). When hot add lightly salted and peppered beef short ribs and sear ~ 1-2 minutes on each side. You will need to sear the ribs in batches. Remove ribs and set aside.
- Reduce heat and add onions, celery, carrots, and red pepper to same pan. Cook uncovered ~ 5 minutes (until veggies begin to soften) and stir in tomato paste & dust with flour. When evenly distributed add remaining ingredients.
- Bring to a boil, reduce heat and simmer uncovered ~ 20 minutes. Place covered ovenproof pot in oven and bake ~ 2 - 2 ½ hours. You'll know it's done if the beef easily falls/shreds from your fork. Add sea salt to taste. Happy Eating! Beckie
) stockpot to medium high heat on the stovetop and add 1 tablespoon oil (enough to lightly cover the bottom of the pan). When hot add lightly salted and peppered beef short ribs and sear ~ 1-2 minutes on each side. You will need to sear the ribs in batches. Remove ribs and set aside.
Leave a Comment