Red Wine Braised Short Ribs
These braised ribs are even better the next day—on their own or in the delicious sandwich that follows. These succulent short ribs demand a red with ripe fruit and notes of spice and black pepper.
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- 1/8 cup(s) olive oil
- 1-3 pound(s) Short Ribs or Bottom Round Roast
- 1 celery rib coarsley chopped
- 1/2 carrot coarsley chopped
- 1/2 large onion coarsley chopped
- 1/4 cup(s) tomato paste
- 2 1/2 tyme sprigs
- 1 1/2 anchovie fillets chopped
- 1/2 head(s) garlic halved crosswise
- 1/2 quart(s) chicken broth
- 1 cup(s) dry red wine
- 1/6 cup(s) white vinegar
- Preheat the oven to 325°. Heat 2 tablespoons of the olive oil in a large enameled cast-iron casserole. Season the ribs with salt and pepper. Add half of the short ribs to the casserole and cook over moderately high heat until browned, about 6 minutes. Transfer the ribs to a plate. Repeat with the remaining oil and ribs.
- Add the celery, carrot and onion to the casserole and cook over moderate heat until softened, about 7 minutes. Add the tomato paste and cook, stirring, until glossy, about 2 minutes. Add the thyme sprigs, anchovies, bay leaf and garlic and cook, stirring, for 2 minutes. Add the stock, wine and vinegar and bring to a boil. Return the short ribs to the casserole, then cover them and braise in the oven until the meat is very tender, about 3 hours.
- Transfer the ribs to a platter. Strain the braising liquid, pressing hard on the solids; skim the fat. Season with salt and pepper. Serve half of the ribs with some of the sauce. Reserve the rest in the remaining sauce for sandwiches.
- Make Ahead The short ribs can be refrigerated in their sauce for 3 days. 1/
This recipe is a personal recipe added by boyd1908 and has not been tested or endorsed by MyRecipes.
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Red Wine Braised Short Ribs Recipe at a Glance
- COURSE: Main Dishes