For this recipe, we prefer English-style ribs, each of which contains a single, large rib bone and a thick piece of meat, rather than thinner, flanken-style ribs.
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Red Wine-Braised Short Ribs
2014-01-18 10:31:59
For this recipe, we prefer English-style ribs, each of which contains a single, large rib bone and a thick piece of meat, rather than thinner, flanken-style ribs.
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Nutrition Facts
Serving Size
3663g
Servings
4
Amount Per Serving
Calories 5652
Calories from Fat 2165
% Daily Value *
Total Fat 241g
370%
Saturated Fat 77g
384%
Trans Fat 1g
Polyunsaturated Fat 39g
Monounsaturated Fat 108g
Cholesterol 1769mg
590%
Sodium 2588mg
108%
Total Carbohydrates 77g
26%
Dietary Fiber 9g
36%
Sugars 26g
Protein 669g
Vitamin A
236%
Vitamin C
65%
Calcium
51%
Iron
173%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
- 5 pounds beef short ribs (6 to 8 English-style ribs), trimmed of excess fat
- Salt and pepper
- 2 tablespoons vegetable oil
- 2 onions, chopped
- 1 carrot, peeled and chopped
- 1 celery rib, chopped
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 2 cups red wine
- 2 tablespoons balsamic vinegar
- 2 cups low-sodium chicken broth
- 2 tablespoons Minute tapioca
- 2 bay leaves
- 2 tablespoons chopped fresh parsley
What you do
- Following photo 1, cut meat from bones and set aside.
- Arrange bones in 13- by 9-inch baking dish and microwave until well browned, 10 to 15 minutes.
- Transfer to slow cooker.
- Pat meat dry with paper towels and season with salt and pepper.
- Heat oil in large skillet over medium-high heat until just smoking.
- Cook meat until well browned, about 5 minutes per side.
- Transfer to slow cooker.
- Cook onions, carrot, and celery in now-empty skillet over medium heat until browned, about 8 minutes.
- Stir in tomato paste and thyme and cook until beginning to brown, about 1 minute.
- Stir in wine and vinegar and simmer, scraping up any browned bits, until reduced to 1 cup, about 5 minutes.
- Stir in broth, tapioca, and bay leaves and return to boil.
- Transfer to slow cooker.
- Cover slow cooker and cook on low until meat is fork-tender, about 8 hours (or cook on high for 4 to 5 hours).
- Transfer meat to serving platter.
- Strain and defat cooking liquid and discard solids.
- Stir parsley into sauce and season with salt and pepper.
- Pour 1 cup sauce over meat.
- Serve, passing remaining sauce at table.
Tips & tricks
- For this recipe, we prefer English-style ribs, each of which contains a single, large rib bone and a thick piece of meat, rather than thinner, flanken-style ribs.
Jessy + Melissa https://www.jessyandmelissa.com/