These braised short ribs beef short ribs are browned then slow cooked to perfection with a wonderful red wine sauce. Use a good-quality, dry red wine.
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer. 2,000 calories a day is used for general nutrition advice. Nutrition information is calculated using an ingredient database and should be considered an estimate. Because condensation produces extra moisture, the final liquids are reduced to concentrate the flavors. The reduced liquids make a fabulous sauce for the ribs. Sprinkle short ribs with salt and pepper. Heat vegetable oil in a large skillet or sauté pan over medium heat.
Add celery, carrots, onion, and garlic to the same skillet. Cook over medium heat, stirring frequently until lightly browned, about 8 to 10 minutes. Add red wine, veal or chicken or veal stock, and thyme. Bring mixture to a full boil.
Pour hot wine and vegetable mixture over short ribs in slow cooker. Cover and cook on low for 6 to 8 hours, until meat is very tender. Alternatively, cook on high for about 3 to 5 hours. Remove short ribs to a serving bowl or platter and keep warm. At this point, they will have separated from the bones, so you can discard the bones. Strain cooking liquids and discard the solids.
Add juices to a medium saucepan. Bring to a full boil over high heat. Reduce heat to medium, and continue boiling for about 5 minutes, or until reduced by about one-third to one-half. Serve with mashed potatoes or a potato gratin, or serve open-faced on toasted sandwich buns with some of the sauce. Experiment with the wine: Try a shiraz, pinot noir, or zinfandel. I don’t like this at all. Every item on this page was chosen by The Pioneer Woman team.
The site may earn a commission on some products. Unbelievably delectable and served over a bed of polenta. If you’ve never had beef short ribs before, you’re missing out on one of life’s great pleasures—and I’m not exaggerating this time. I made short ribs the other night. For my plate, I went the route of a restaurant in Denver called North, where Missy, my mother-in-law, and I ate the night we arrived a couple of weeks ago.
Even now, days later, I’m dying from bliss. I split this recipe into to two parts since it’s so long—I don’t want to fry your retinas or your brain. It’ll make your skirt fly up. This ingredient shopping module is created and maintained by a third party, and imported onto this page. You may be able to find more information about this and similar content on their web site.