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  • Writer's pictureRosangela Atte

Red Wine Braised Boneless Shortribs

I don't think these need any description. Make them and you'll understand.


-3 lbs of boneless short ribs

-1 cup A.P. flour seasond with 1/2 tsp each of salt and pepper

-1 cup 1/4" dice carrots

-1 cup 1/4" dice celery

-4 shallots quartered

-750 ml of red wine

-1 rosemary sprig

-6 thyme sprigs

-2 bay leaves

-1 star anice

-1 cup of tomato pureé

-60 ml EVOO

- 250 ml beef stock or water (if necessary)

-1-2 tsp of salt


1. Heat a large, heavy bottomed pot on medium-high heat

2. Cut short ribs in 3 pieces each

3. Season flour and dredge meat on all sides

4. Add oil to the pot and sear the meat in batches on all sides

5. Remove meat, turn heat on medium, add vegetables, the herbs, a pinch of salt and cover for 5 minutes

6. After 5 minutes, add the tomato pureé and cook for a few minutes

7. Add the wine, stir and add the meat to the pot

8. Turn heat on low, cover and gently braise for 3 hours, occasionally stirring, and adding stock if needed

9. Meat is ready when it separates easily, but it's not falling apart, it should take 3 hours, depending on the size of the pieces

10. If there is too much liquid but the meat is ready, remove meat, keeping it warm, and reduce the cooking liquid on low, until syrupy

11. Taste for seasoning and serve meat with a ladel or two of cooking liquid

Buon Appetito!

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