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Braised Red Wine Beef Short Ribs

Close Up of Beef Short Ribs in a brown sauce with diced carrots, bones sticking out. side view.
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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.

Ingredients

  • 4 1/2lb beef short ribs, lightly salted & peppered
  • 1 Tbsp vegetable oil
  • 1 large onion, diced
  • 4 stalks celery, diced
  • 3 medium carrots, diced
  • 1 red pepper, diced
  • 3 Tbsp tomato paste
  • ~ 1 ½ Tbsp all purpose (or gluten free) flour
  • 1 1/2 Tbsp rosemary, chopped
  • 2 bay leaves
  • 2 1/2 cups red wine
  • 2 cups beef broth or water
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions

If using a Crock-Pot:  Throw all the ingredients in a Crock-Pot and cook on low for 7-8 hours but cut the water and wine by half.

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 Tbsp 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 1/2 hours.  You'll know it's done if the beef easily falls/shreds from your fork. Add sea salt to taste.  Happy Eating!  Beckie

Find it online: https://eatsimplefood.com/braised-red-wine-ribs/