Rating: 4.27 stars
15 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Beef short ribs are slowly braised in beef stock and red wine for a rich, warming main dish.

Recipe Summary test

prep:
25 mins
cook:
2 hrs
total:
2 hrs 25 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season the beef with the salt and black pepper. Coat the beef with half the flour.

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  • Heat the oil in an 8-quart saucepot over medium-high heat. Add the beef in 2 batches and cook until well browned on all sides. Remove the beef from the saucepot.

  • Add the onions and tomato paste to the saucepot and cook for 5 minutes, stirring occasionally. Stir in the carrots, celery, chopped garlic and rosemary and cook for 3 minutes. Stir in the stock, wine and remaining flour and heat to a boil. Return the beef to the saucepot. Reduce the heat to low. Cover and cook for 1 hour 30 minutes or until the beef is fork-tender.

Nutrition Facts

964 calories; protein 41.1g; carbohydrates 23.2g; fat 74.3g; cholesterol 155.4mg; sodium 524.4mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 5 stars
02/28/2017
It was so tasty, we did make some changes, we added mushrooms, and use tomato sauce because we got sauce instead of paste, we did follow someone suggestions about add wine and potatoes! We will make this again Read More
(7)

Most helpful critical review

Rating: 3 stars
10/12/2016
The taste was fine but I knew as soon as I saw it, they were clueless on the cooking time. I am at almost 2 hours and it look slike it will take another hour. 1 1/2 hours? Nope. And where is every one seeing red wine vinegar? Yuck! Use something like a nice Cabernet Sauvignon. Good Luck Read More
(3)
15 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 5 stars
02/28/2017
It was so tasty, we did make some changes, we added mushrooms, and use tomato sauce because we got sauce instead of paste, we did follow someone suggestions about add wine and potatoes! We will make this again Read More
(7)
Rating: 3 stars
10/12/2016
The taste was fine but I knew as soon as I saw it, they were clueless on the cooking time. I am at almost 2 hours and it look slike it will take another hour. 1 1/2 hours? Nope. And where is every one seeing red wine vinegar? Yuck! Use something like a nice Cabernet Sauvignon. Good Luck Read More
(3)
Rating: 2 stars
12/21/2015
This fell a bit short. The meat choice didn't seem like it fit the recipe should've went with a different cut. And the flavor unfortunately just wasn't there. Just was really lacking something. Read More
(2)
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Rating: 5 stars
04/08/2014
I'm planning to make this but using red wine like the recipe says. I can imagine that red wine vinegar wasn't too good. Read More
(1)
Rating: 5 stars
10/19/2015
Small changes as I made it for two. I cut the portions and added the wine the last half hr along with a few small red potatoes. Killer dinner. Read More
(1)
Rating: 2 stars
01/12/2014
the red wine vinegar was way too much neither my husband & I liked it. sorry it just wasn't to our taste. Read More
(1)
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Rating: 5 stars
09/10/2014
This recipe to good for a slow cooked chuck roast Read More
Rating: 5 stars
02/15/2021
We loved this dish! I changed a few things, I added an extra cup of Dry Red Wine, so there was a lot of sauce and I served it over mashed potatoes. Next time I'll leave out the celery it does nothing for this recipe - I added sliced mushrooms they were delicious! I cooked it for 2 hours and the meat fell off the bones it was tender and juicy! Half the beef was boneless I cut those pieces into 3 inch portions so they would fit in the pot they were about 1/2 inch thick I braised all the meat first then let it simmer for a full 2 hours - Delicious! I'll make this again! I served a it with a bottle of Pinot Noir. Read More
Rating: 4 stars
03/28/2016
This was old fashioned comfort food. I used red wine and added carrots onions leeks & mushrooms (because that is what I had in the refrigerator). Served it with mashed potatoes. Yum! Read More