Braised Beef Short Ribs with Red Wine Gravy
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- 6 pound(s) 3 inch long meaty beef short ribs
- Coarse kosher salt
- freshly grated black pepper
- 1/4 cup(s) flour
- 1/2 cup(s) olive oil, divided
- 3 cup(s) chopped onions
- 3 cup(s) 3/4 inch cubed turnips (about 1 lb)
- 2 cup(s) chopped carrots (about 8 ounces)
- 2 cup(s) chopped celery
- 8 garlic cloves, peeled
- 1/4 pound(s) sun-dried tomatoes (not in oil)
- 5 large sage sprigs
- 1/4 cup(s) (lightly packed) thyme sprigs
- 5 bay leaves
- 2 cup(s) dry red wine
- 4 cup(s) chicken stock
- balsamic vinegar (optional)
- Pre-heat oven to 350*.
- Place ribs on a baking sheet, sprinkle with coarse salt and pepper. Sprinkle flour over and toss to coat. Heat 1/4 cup of oil in dutch oven and working in batches, cook ribs until browned all over, about 10 minutes per batch. Return to sheet. Wipe out pot.
- Add remaining oil - add onions and next 4 ingredients. Cook until tender and slightly browned, stirring often, about 12 minutes. Add sun-dried tomatoes and next three ingredients. Stir to coat.
- Return ribs to pot, placing on sides to fit in a single layer. Add wine. Simmer until slightly reduced, about 5 minutes. Add broth. Cover and bring to simmer.
- Transfer pot to oven and braise for 2 hours. Remove from oven and let stand at room temperature for 15 minutes. Carefully transfer ribs to a large bowl, keeping meat attached to bones if possible. Remove herb sprigs. Pass all braising liquid and vegetables through a food mill. Return sauce to the pot and skim off any fat from the surface. Season gravy to taste with salt and pepper. Add a few drops of balsalmic vinegar. Return ribs to sauce. Serve with mashed potatoes.
This recipe is a personal recipe added by Randi's Recipes and has not been tested or endorsed by MyRecipes.
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Braised Beef Short Ribs with Red Wine Gravy Recipe at a Glance
- COURSE: Main Dishes