Beef Short ribs in chianti from Robin

reduce salt, use any hearty red wine

Yield: 12 servings
Community Recipe from


  • 4 pound(s) beef short ribs 2" chunks
  • 1 1/2 cup(s) red wine
  • 1 1/2 cup(s) water
  • 1 can(s) low sodium beef stock
  • 1 tablespoon(s) tomato paste
  • 1 head(s) garlic cloves peeled
  • 2 teaspoon(s) fresh ground black pepper


  1. Preheat oven to 350

  2. Put beef into 15 x 10 flameproof pan/dish

  3. Combine wine, stock & water in saucepan, bring to boil, reduce heat and simmer 3 minutes.

  4. Cover w/aluminum foil, put on stovetop and bring to boil. Transfer to oven and cook 20 minutes.

  5. Reduce temp. to 250 and continue cooking until meat is very tender but not yet falling off the bone. (gentle simmer)

  6. Remove from oven and loosen foil so !" of edges are exposed. Return to oven until meat is very tender and liquid is reduced to 1 to 1 1/2 cups, 30 to 45 minutes. Remove from oven.

  7. Let cool & remove congealed fat.

  8. If desired reduce remaining liquid and reheat meat gently over medium heat
December 2012

This recipe is a personal recipe added by toledoblade and has not been tested or endorsed by MyRecipes.

My Notes

Only you will be able to view, print, and edit this note.

Add Note

Beef Short ribs in chianti from Robin Recipe at a Glance

More Recipes for Main Dishes

  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy