Rating: 4 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 1

These braised beef short ribs get their incredible flavor from a flavorful, spiced wine marinade.  The marinade reduces to a savory sauce that's perfect drizzled over a side of roasted potatoes.

Recipe by Southern Living September 2001

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Recipe Summary

prep:
35 mins
cook:
3 hrs
additional:
6 hrs 15 mins
total:
9 hrs 50 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1/4 cup wine, 1/4 cup broth, garlic, allspice, and ginger in a shallow dish; add ribs, turning to coat. Cover and chill ribs for 4 to 6 hours, turning occasionally.

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  • Remove ribs from marinade, reserving marinade. Sprinkle ribs with salt and pepper; dredge in flour.

  • Cook ribs, in batches, in hot oil in a Dutch oven over medium-high heat 15 minutes or until browned. Remove ribs, and set aside.

  • Reduce heat to medium; add carrot, onion, and celery, and sauté 7 minutes or until browned. Add tomato paste; cook, stirring constantly, 3 minutes.

  • Return ribs to pan. Stir in reserved marinade and remaining 2 cups wine and 2 cups broth; bring mixture to a boil, and tightly cover.

  • Bake at 300° for 3 hours. Remove ribs.

  • Skim fat from sauce and discard; simmer sauce for 12 to 15 minutes or until reduced by half. Serve with ribs over roasted potatoes. Garnish, if desired.

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