Wine Braised Boneless Short Ribs

Submitted by rebecca_wigginshotm

"Beef short ribs braised in a big red until tender and juicy. I call for chicken stock because of the quality of store bought beef broth. If you have good quality beef broth, then use it, but store bought broth is usually mostly flavoring and tastes metallic."

 

• Ready In: 2hrs 20mins
• Ingredients: 14
• Yields: 1 short rib
• Serves: 4

ingredients

• 4 boneless beef short ribs
• 1⁄4 cup flour
• 2 tablespoons canola oil
• 1 large onion
• 1 celery rib
• 1 large carrot
• 3 garlic cloves
• 1 cup wine
• 1 -2 cup chicken stock
• 2 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• salt and pepper

directions

1. Preheat oven to 350°F.
2. Chop onion, celery and carrot into one inch pieces. Mince garlic. Set aside. Dredge beef in flour seasoned with salt and pepper. Shake off extra flour.
3. Heat dutch oven or other oven/stovetop safe deep pan over high heat till hot. Add oil and immediately add beef.
4. Brown beef till all sides are dark golden brown. Remove from pan and add onion, carrot and celery.
5. Reduce heat to medium and add garlic. Sauté till vegetables start to brown.
6. Add wine and reduce by half.
7. Add tomato paste, chicken stock, thyme, rosemary and bay leaf.
8. Return beef to pan, cover tightly and place in oven. Cook for about two hours or until beef is tender but not falling apart.
9. Remove beef and strain vegetables off of sauce. Return liquid to pan and reduce until desired consistency.
10. Season sauce to taste. Serve over spatzle, noodles or polenta. (or whatever else you please).

Reviews

[MamaConnerty]

I made this for the first time the other day... I followed the recipe except for the following changes: - I used beef broth instead of chicken stock (don't know why you would use chicken stock with beef?) - I put in 4 whole cloves of clove - I did it in the slow cooker... just followed all the directions and poured everything into the slow cooker for 4-6 hours on low Yuuuuummmyy!! The right savoury flavour, not sweet but really very good, my husband said "You could serve this in a restaurant!!" I'd serve it with mashed potatoes next time and blend the sauce and veggies up to make gravy. Thanks for a great recipe!! Michelle

 

[Karina B.]

I shouldn't write anything, since I change things, but here goes: my husband liked it a lot - he said the sauce was very subtle. I subbed beef broth for the chicken, marjoram for thyme. I thickened up the sauce a little using a beurre manie (1 T flour mixed into a paste with 1 T butter) and I only had bone-in ribs. Still, it was a great success! Thanks so much for sharing. I could not have done this on my own!

 

[Sarah D.]

Wow, this recipe is SO good. I've made it twice now and the only thing I tweaked was using beef broth and adding a bit more broth and wine. I don't take the veggies out, as they're so darn good. Such a great recipe!! Easy too! I literally stopped using my slow cooker and cook as much as possible in the Dutch oven.

 

[Cristina Barry]

This was a wonderful, silky, rich recipe for boneless short ribs. Lucky for my husband and I, we came across this recipe and had all the ingredients on hand. A couple minor tweaks, include used extra virgin olive oil (instead of canola oil), beef stock (instead of chicken stock), omitted the rosemary, doubled carrots and celery and added 1 tbsp soy sauce. Browned and slow cooked the meat in our dutch oven. Increased the liquid to ensure it covered the meat (1 1/2 cup wine, 2 1/2 + cup of stock). Braised in oven for 2 1/2 hours, fork tender. To ensure a silky gravy, definitely follow the recipe, strain the vegetables and cook down the liquid 'gravy'. Served with mashed potatoes and sautéed broccolini. Beautiful and tasty meal, restaurant worthy. Rebecca, thank you for posting this recipe.

 

[926961]

Best recipe ever! I did not strain out the veggies and it was so delicious! Used a little more broth and wine, it turned out super tender. Will definitely be making this multiple times!