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Restaurant Red Wine Braised Short Ribs Recipe

Updated on February 26, 2014
Red Wine Braised Short Ribs
Red Wine Braised Short Ribs | Source
5 stars from 2 ratings of Fall off the bone

Let me just say that these ribs are so tender that they fall off the bone. English style short ribs have a rich taste already, but when you cook them in a Red Wine Cabernet it enhances the flavor. Be prepared to completely stuff yourself when you serve these, because one serving is not enough. The juices that are left over from cooking all day are thickened to a gravy consistency. The gravy is a red wine Cabernet gravy, and if it was just served by itself it has so much flavor. Enjoy your Restaurant Red Wine Braised Short Ribs Recipe

Cook Time

Prep time: 15 min
Cook time: 4 hours 20 min
Ready in: 4 hours 35 min
Yields: Serves 6
chopping the carrots
chopping the carrots | Source


  • 5lb Bone in Beef English Short Ribs, Cut Crosswise into 2" pieces
  • sprinkle salt/ pepper
  • 3 Medium Carrots, Chopped
  • 3 Medium Onions, Chopped
  • 2 Celery stalks, Chopped
  • 1 Tablespoon, Tomato Paste
  • 3 Tablespoons Flour
  • 1 Bottle (750-ml) Dry Cabernet Sauvigon, Wine
  • 8 sprigs thyme
  • 2 sprigs rosemary
  • 4 sprigs oregano
  • 2 Bay leaves
  • 4 Cups Beef Broth
  • 1 Head of garlic minced
  • 3 Tablespoons Olive oil
  • 10 sprigs fresh parsley
  • cornstarch about 1/4 cup
Red Wine Braised Short Ribs- browning the ribs
Red Wine Braised Short Ribs- browning the ribs | Source
Red wine braised beef- cooking the vegetables
Red wine braised beef- cooking the vegetables
Restaurant Red Wine Braised Short Ribs- cooking in oven
Restaurant Red Wine Braised Short Ribs- cooking in oven | Source
Your cornstarch
Your cornstarch | Source
making the gravy
making the gravy | Source
  1. Go to the butcher shop- and have them cut your short ribs- crosswise into 2 inch pieces.
  2. In a medium size stockpot on medium heat- heat your olive oil. Season your ribs with salt and pepper- and rub in.
  3. Working in 2 batches- once your oil is hot- start to brown your meat on all sides. This seals in the juices. about 8 minutes per batch. Place on a paper towel when done per batch. keep the pan juices and don't discard
  4. Add your chopped onions and carrots and celery to the pan that you cooked your meat in. You want those juices added to your vegetables. Cook your vegetables on medium heat till onions are browned.
  5. Add your flour to the onions/carrots to make a roux. Add your tomato paste. Stir well. Cook for about 1/2 minute while stirring. Now add your wine to the pan. Bring to a boil and reduce the heat to low and cook the wine down for about 25 minutes.
  6. Add all of your herbs to the onion carrot pot along with the minced garlic. Stir in stock and bring to a boil.
  7. Preheat your oven to 280.
  8. Get out a large pan. (One similar to cooking a turkey in). Pour your cooked mixture in this pan- take out about 2 cups of the juice and discard. You don't need all of that juice. Now add your browned ribs to this pan. Lay a big piece of foil over your pan to seal in the heat.
  9. Cook your meat and vegetable mixture for about 4 hours.
  10. Take out your pan when done after 4 hours, and place your short ribs on a big plate along with the carrots, and onions etc. Pour your juices into a medium stockpot that your cooked meat was in and start to boil this on the stove.
  11. Get out a cup and add your cornstarch along with a little water so that it is a thick yet thin consistency. Stir well. When your juice mixture is boiling- slowly stir in the cornstarch mixture and continue to stir till thickened. This is your gravy.
  12. Pour a little gravy over your short ribs and serve. I like mine with homemade mashed potatoes. Enjoy

Make your Restaurant Red Wine Braised Short Ribs Recipe and let it cook for 4 hour in the oven. They cook themselves, so you have time for other things. I guarantee once u make these- it will be a staple in your home like ours. If you was to order these in a restaurant it would be about 18.00 a plate- so enjoy.

How to cut short ribs- and where do they come from?


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    • kenneth avery profile image

      Kenneth Avery 

      4 years ago from Hamilton, Alabama

      Hi, Obreinfamily,

      Great read. Fantastic verbiage, graphics and presentation. Voted a well-deserved Up and away. I love ribs 24/7. Great recipe.

      I cordially-invite you to take a trip to my place and read a couple of my hubs, then be one of my followers.

      I would love that.


      Kenneth Avery/from Hamilton, Al.

    • bloggernextdoor profile image

      Akhila Rakash 

      4 years ago

      This looks really delicious. I'd love to try this someday.

    • Obreinfamily profile imageAUTHOR

      Amy Goldstein 

      4 years ago from Chesterfield

      Let me just say- that once u make them like this- u will never make them another way. They are divine!

    • VVanNess profile image

      Victoria Van Ness 

      4 years ago from Fountain, CO

      This sounds delicious! We never have short ribs in our home because I haven't known how to prepare them. Nice job! I'll have to give this recipe a shot!


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