Community Recipe
from [toledoblade]
Beef Short ribs in chianti from Robin

Beef Short ribs in chianti from Robin

reduce salt, use any hearty red wine

  • Yield: 12 servings


  • 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


Preheat oven to 350

Put beef into 15 x 10 flameproof pan/dish

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

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

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

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.

Let cool & remove congealed fat.

If desired reduce remaining liquid and reheat meat gently over medium heat

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Beef Short ribs in chianti from Robin recipe