Wine Braised Short Ribs


When it's cold outside and the snow is falling, I crave comforting meals. I love stews, soups, and especially Wine Braised Short Ribs. Delicious beef is seared and then slowly braised in the oven with wine, beef broth, vegetables, and fresh herbs. A few hours later, when the house is smelling like a big hug, I have the most succulent, tender, and mouthwatering short ribs. They don't get better than this. If you love beef, flavor, and comfort food, this one's for you.


Ingredients for Wine Braised Short Ribs :

serves 10-12


7-8 pounds beef short ribs

5 cups chopped onions

2 1/2 cups sliced carrots

1 cup diced celery

12 cloves garlic. minced

6 tablespoons tomato paste

2 tablespoons of Instant Tapioca

5 cups beef broth

3 cups red wine

3 sprigs fresh rosemary

3 sprigs fresh oregano

kosher salt

black pepper


This meal can be easily halved.


Time -Saving Tip: Prepare the short ribs up to two days in advance and gently reheat in the oven.


Let's see what we need.

We're ready to cook.



Season the ribs all over with salt and pepper. Heat 2 tablespoons of grapeseed oil and place some of the meat in the pot and brown on all sides. Transfer the seared beef to a plate and repeat the process until all of the meat is browned.


Reserve 3 tablespoons of the fat and discard the rest. Add the onions, carrots, and celery to the pot. Saute for 5 minutes and then add the garlic, tomato paste, tapioca, and herbs; stir for a minute. Pour in the wine and simmer for 3 minutes and then add the broth and bay leaf. Bring to a boil and reduce the heat.


Place the meat in a large baking dish or divide the ribs into two smaller pans. Top with the sauteed vegetables and liquid. Cover tightly with foil and transfer to a preheated 350-degree oven. Cook the meat for 2 1/2 hours until tender, turning once midway through cooking. The beef may take longer depending on the size of the pieces; start checking for doneness at 2 hours. A fork inserted into the meat should go in easily.


When cooked, transfer the meat to a large pot. Carefully pour the hot liquid through a strainer resting over a bowl. Discard the vegetables and return the broth to the meat. If not serving immediately, the mixture can be cooled and refrigerated to use within the next couple of days.


It's ready! Wine Braised Short Ribs is delicious. It's perfect served with mashed potatoes or polenta with a side salad. Wine Braised Short Ribs is an excellent dish for entertaining since it is even better when made in advance.


Enjoy!


Wine Braised Short Ribs :

serves 10-12


  • 7-8 pounds beef short ribs

  • 5 cups chopped onions

  • 2 1/2 cups sliced carrots

  • 1 cup diced celery

  • 12 cloves garlic. minced

  • 6 tablespoons tomato paste

  • 2 tablespoons of Instant Tapioca

  • 5 cups beef broth

  • 3 cups red wine

  • 3 sprigs fresh rosemary

  • 3 sprigs fresh oregano

  • kosher salt

  • black pepper

  • This meal can be easily halved.

  • Season the ribs all over with salt and pepper. Heat 2 tablespoons of grapeseed oil and place some of the meat in the pot and brown on all sides. Transfer the seared beef to a plate and repeat the process until all of the meat is browned.

  • Reserve 3 tablespoons of the fat and discard the rest. Add the onions, carrots, and celery to the pot. Saute for 5 minutes and then add the garlic, tomato paste, tapioca, and herbs; stir for a minute. Pour in the wine and simmer for 3 minutes and then add the broth and bay leaf. Bring to a boil and reduce the heat.

  • Place the meat in a large baking dish or divide the ribs into two smaller pans. Top with the sauteed vegetables and liquid. Cover tightly with foil and transfer to a preheated 350-degree oven. Cook the meat for 2 1/2 hours until tender, turning once midway through cooking. The beef may take longer depending on the size of the pieces; start checking for doneness at 2 hours. A fork inserted into the meat should go in easily.

  • When cooked, transfer the meat to a large pot. Carefully pour the hot liquid through a strainer resting over a bowl. Discard the vegetables and return the broth to the meat. If not serving immediately, the mixture can be cooled and refrigerated to use within the next couple of days.

  • Time -Saving Tip: Prepare the short ribs up to two days in advance and gently reheat in the oven.


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