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    You are in: Home / Recipes / Delicious Braised Short Ribs With Red Wine Gravy and Vegetables Recipe
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    Delicious Braised Short Ribs With Red Wine Gravy and Vegetables

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs

    30 mins

    1 hr 30 mins

    Kittencalskitchen's Note:

    Since I make this without really measuring, I cannot really list the exact amounts that I use, the amounts stated are as close as it gets to what I use when I make this, as long as you do use a minimum of 2 cups red wine all other ingredients really don't have to be exact. I also use this to make shanks and pot roast. Since me family loves spicy, I always add in red pepper flakes, but that is optional. I serve this with hot cooked pasta. If you are making a pot roast with this recipe you will have to adjust the cooking time, coat the roast in seasoned flour and brown on all sides, then continue with the recipe as stated. The short ribs are cooked on top of the stove, but you also can cook it in the oven if desired. Add in some small fresh button mushrooms too!

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    Units: US | Metric


    1. 1
      In a bowl mix together the flour with allspice, seasoning salt and black pepper.
    2. 2
      Coat the short ribs in the flour mixture to coat on all sides.
    3. 3
      Heat oil in a large pot or Dutch oven over medium-high heat.
    4. 4
      Add in the ribs and brown on all sides (this should take about 6-7 minutes).
    5. 5
      Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
    6. 6
      Add in more oil to the pot if needed.
    7. 7
      Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
    8. 8
      Add in the fresh garlic the last 5 minutes of cooking.
    9. 9
      Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
    10. 10
      Add in tomatoes and bay leaves.
    11. 11
      Add in broth, Worcestershire sauce and wine; bring to a boil.
    12. 12
      Reduce heat to medium-low, cover pot and simmer for about 1 hour.
    13. 13
      Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
    14. 14
      If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
    15. 15
      Season with salt and pepper.

    Ratings & Reviews:

    • on June 17, 2012


      These were so good. The meat was really tender and the gravy was delicious. Wouldn't change a thing.

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    • on October 13, 2007


      This was really yummy! The only change I made was I finished cooking everything in a slow cooker for a few hours. Served with mashed potaotes - D-lish!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 25, 2007


      Almost forgot... It killed me to use my favorite Red Wine in the recipe, but I did it anyway. Yummy.... so glad I did. We still had enough to serve during the meal. LOL

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Delicious Braised Short Ribs With Red Wine Gravy and Vegetables

    Serving Size: 1 (1155 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 2637.9
    Calories from Fat 2042
    Total Fat 226.9 g
    Saturated Fat 92.3 g
    Cholesterol 430.9 mg
    Sodium 1093.0 mg
    Total Carbohydrate 35.3 g
    Dietary Fiber 5.1 g
    Sugars 10.0 g
    Protein 88.1 g

    The following items or measurements are not included:

    seasoning salt

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