Red Wine Braised Short Ribs

Recently, we had a cow processed from a local farmer.  A huge part of the fun has been preparing cuts that we might not normally buy.  This was the first time ever cooking short ribs and I have to say , it is my new favorite cut.  The marbling renders a tender, delicious meat.  It is the succulent pot roast flavor I have pursued all of my cooking life.  This is also an inexpensive cut relatively speaking.  You may have to ask your local butcher for them.  If you can find them, you will not be disappointed.

Kosher salt and freshly ground black pepper
8 beef short ribs
1/4 cup seasoned, cornstarch or GF flour
6 thin slices bacon, diced
2 tablespoons olive oil
3 carrots, sliced
1 cup of thickly sliced mushrooms
2 shallots, finely minced
2 medium cloves of garlic
1 medium onion, diced
1/4 cup red wine
4 cups beef broth (enough to almost cover the ribs)
2 sprigs fresh thyme
1 Tablespoon sage


Preheat the oven to 325 degrees F.

Salt and pepper the ribs, then dredge them in the GF flour. Set aside.

In a large cast iron skillet or heavy pan,  cook the bacon over medium heat until the fat is rendered. Remove the bacon and set aside.

Brown the ribs on all sides in the bacon grease {yes it’s so wrong that it’s right}, about 45 seconds per side. Remove the ribs and set aside.

Transfer the bacon grease to a  large dutch oven over medium heat. Add the shallots and onions to the pan and cook for 2 minutes.

Deglaze the pan with red wine and scrape.

Add the broth, 1 teaspoon kosher salt and plenty of freshly ground black pepper and bring to a boil.

Add the ribs to the liquid; they should be almost completely submerged.

Add the herbs and cooked bacon.

Put on a lid and transfer to the oven. Cook for an hour and a half and add carrots (we don’t like them mushy).

Cook until the ribs are fork-tender and falling off the bone, 2 to 2 1/2 hours total oven cook time.

Serve over potatoes or cheese grits with pot gravy.  I like to add an extra splash of red wine to the gravy for this dish.  Garnish with braised kale.

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