Beef Short Ribs Braised in Red Wine

4-5 persons

Difficulty

Ingredients

1kg	Beef Bone-In Short Ribs Choice
2 cups	Red wine
1 spoon	Salt
1 tbsp	Pepper
2 tbsp	Oil
1	Yellow onion (cut into quarters)
4	Garlic cloves (peeled and smashed)
3 tbsp	Tomato sauce
2 cups	Beef broth
4	Sprigs of fresh thyme
2	Sprigs of fresh rosemary
2	Dried chili peppers
3	Cinnamon peel (or 2 cinnamon sticks)

Instructions

STEP 1 | MARINATE THE BEEF SHORT RIBS

Take the American beef short ribs and season both sides evenly with salt and pepper.
You can marinate for a few hours or overnight in the refrigerator to allow the flavors to penetrate.
Before cooking, let the meat rest at room temperature for about 30 minutes to ensure even cooking.

STEP 2 | SEAR THE SHORT RIBS

Heat a cast iron pan or preheat the oven to medium-high heat, add cooking oil.
When the oil is hot enough, sear the ribs on each side until they turn a deep brown with an appealing charred edge. If there isn’t enough space, cook in batches—do not stack the meat pieces. (This step is crucial for developing a rich base flavor.)

STEP 3 | SAUTÉ THE AROMATIC VEGETABLES

After searing, remove the ribs from the pan.
Use the remaining fat in the pan to sauté the onions until soft, then add minced garlic and stir until fragrant.
Add tomato paste and stir well until the mixture thickens and starts to stick to the bottom of the pan—this forms a rich flavor base for the stew.

STEP 4 | DEGLAZE AND ADD BROTH

Pour red wine into the pan, bring to a boil, and use a wooden spoon to scrape the bottom of the pan to dissolve the browned bits.
Return the ribs to the pot and continue to cook until the wine is reduced by half.
Then add the beef broth until the meat is nearly submerged.

STEP 5 | ADD SPICES AND SIMMER

Add herbs and spices such as thyme, rosemary, dried chili, and cinnamon sticks to deepen the flavor.
Cover the pot and place it in a preheated oven at 325°F (about 163°C), simmer for 2.5–3 hours until the meat is tender and falls apart easily with a fork.
To finish, uncover, increase the oven temperature to 425°F, and roast for about 30 minutes until the sauce thickens and the meat surface gets slightly charred.

STEP 6 | SERVE AND ENJOY

Remove the short ribs onto a serving plate and pour the stew sauce evenly over the meat for extra richness.
This dish is best served with red wine, toasted bread, or mashed potatoes, making it perfect for weekend dinners or elegant occasions.

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Beef Short Ribs Braised in Red Wine

Ingredients

1kg

Beef Bone-In Short Ribs Choice

2 cups

Red wine

1 spoon

Salt

1 tbsp

Pepper

2 tbsp

Oil

Yellow onion (cut into quarters)

Garlic cloves (peeled and smashed)

3 tbsp

Tomato sauce

2 cups

Beef broth

Sprigs of fresh thyme

Sprigs of fresh rosemary

Dried chili peppers

Cinnamon peel (or 2 cinnamon sticks)

Instructions

Step 1

Take the American beef short ribs and season both sides evenly with salt and pepper.
You can marinate for a few hours or overnight in the refrigerator to allow the flavors to penetrate.
Before cooking, let the meat rest at room temperature for about 30 minutes to ensure even cooking.

Step 2

Heat a cast iron pan or preheat the oven to medium-high heat, add cooking oil.
When the oil is hot enough, sear the ribs on each side until they turn a deep brown with an appealing charred edge. If there isn’t enough space, cook in batches—do not stack the meat pieces. (This step is crucial for developing a rich base flavor.)

Step 3

After searing, remove the ribs from the pan.
Use the remaining fat in the pan to sauté the onions until soft, then add minced garlic and stir until fragrant.
Add tomato paste and stir well until the mixture thickens and starts to stick to the bottom of the pan—this forms a rich flavor base for the stew.

Step 4

Pour red wine into the pan, bring to a boil, and use a wooden spoon to scrape the bottom of the pan to dissolve the browned bits.
Return the ribs to the pot and continue to cook until the wine is reduced by half.
Then add the beef broth until the meat is nearly submerged.

Step 5

Add herbs and spices such as thyme, rosemary, dried chili, and cinnamon sticks to deepen the flavor.
Cover the pot and place it in a preheated oven at 325°F (about 163°C), simmer for 2.5–3 hours until the meat is tender and falls apart easily with a fork.
To finish, uncover, increase the oven temperature to 425°F, and roast for about 30 minutes until the sauce thickens and the meat surface gets slightly charred.

Step 6

Remove the short ribs onto a serving plate and pour the stew sauce evenly over the meat for extra richness.
This dish is best served with red wine, toasted bread, or mashed potatoes, making it perfect for weekend dinners or elegant occasions.

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Beef Short Ribs Braised in Red Wine

Ingredients

Instructions

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