I followed the recipe exactly but my boneless ribs had nearly all the fat cut off them. As a result, the "gravy" was far too acidic for the meal. I might do this again but I'd cut back on the wine.
Red Wine Short Ribs
Make this a day ahead, and chill it so you can easily remove the solidified fat from the top of the strained gravy before reheating.
This recipe goes with Short Rib Sandwiches
More From Southern Living
Bake: 4 Hours
Stand: 30 Minutes
- 6 pounds beef short ribs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 6 garlic cloves, pressed
- 2 carrots, coarsely chopped
- 2 celery ribs, coarsely chopped
- 1 onion, coarsely chopped
- 1 (14.5-oz.) can Italian-style diced tomatoes
- 2 cups dry red wine
- 1 cup chicken broth
- 1 fresh rosemary sprig
- 1 fresh thyme sprig
- 1 fresh oregano sprig
- 1. Sprinkle ribs evenly with 1/2 tsp. salt and 1/2 tsp. pepper. Cook ribs, in batches, in a large ovenproof Dutch oven over medium-high heat 4 to 5 minutes on each side or until browned. Remove ribs to a large bowl, and drain Dutch oven.
- 2. Reduce heat to medium; add garlic and next 3 ingredients to Dutch oven. Cook, stirring occasionally, 6 to 7 minutes or until vegetables are tender and browned. Stir in tomatoes and next 5 ingredients. Return ribs to Dutch oven, and bring to a boil; cover tightly with heavy-duty aluminum foil and lid.
- 3. Bake at 350° for 3 1/2 to 4 hours or until ribs are very tender. Remove ribs and herbs. Discard herbs; keep ribs warm.
- 4. Drain vegetable mixture through a fine wire-mesh strainer into a large bowl. Pour gravy into an 8-cup glass measuring cup. Let stand 30 minutes, and skim fat from gravy. Add strained gravy and vegetables back to Dutch oven. Return to a boil over medium-high heat, and cook, uncovered, 20 minutes or until thickened. Serve gravy over short ribs.
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