These tender beef short ribs are braised in wine for a delicious comfort food dinner. The beef falls off the bones and the wine makes a delicious gravy as it cooks.
Beef short ribs can be a difficult cut of meat to work with. They have lots of fat, and can be tough after cooking.
But these short ribs were amazingly tender, and the long braising in the wine gave them a deep, rich taste.
Using a high quality wine in cooking makes a huge difference in the resulting dish. The beef becomes extra tender and the wine sauce tastes amazing served over mashed potatoes.
- 2 Tablespoon butter, divided
- 4 lbs beef short ribs
- 2 onions, chopped
- 2 cup carrots, chopped
- 4 cloves garlic, minced
- 2 Tablespoon fresh rosemary, or 2 t dried
- 2 cups Zinfindel wine
- 2 cups beef broth
- 1 Tablespoon flour
- salt and pepper
- Preheat oven to 325. Melt 1 T butter in large oven proof stock pot. Brown the ribs in the butter on all sides.
- Remove the ribs from the pan and cook the onions for 5 minutes.
- Then add the carrots, garlic, and rosemary to the pan and stir to mix everything together.
- Return the ribs to the pot along with the wine and broth and bring to a simmer. Cover and place in the oven for 2 1/2 hours.
- After the cooking time is up remove ribs from pot. and set aside. Put the stock pot on the stove and boil remaining juices for 10 minutes, until beginning to thicken.
- Combine 1 T melted butter and 1 T flour and mix it to make a paste. Then add it to the pot and simmer for 5 minutes or so until thickened.
- Season with salt and pepper and serve over mashed potatoes.
Nutrition facts are estimates.
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Amount Per Serving: Calories: 668Saturated Fat: 12gCholesterol: 140mgSodium: 517mgCarbohydrates: 27gFiber: 2gSugar: 14gProtein: 44g