Red Wine-Braised Short Ribs

Red Wine-Braised Short Ribs is rated 5.0 out of 5 by 4.
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Prep Time: 15 minutes
Cook Time: 260 minutes
Servings: 4

Cooked and served in a classic Moroccan vessel known as a tagine, this dish makes a dramatic presentation at the table. Accompany with mashed potatoes to soak up the flavorful sauce.

Ingredients:

  • 3 Tbs. olive oil
  • 3 3/4 lb. bone-in beef short ribs (6 to 8 pieces)
  • Kosher salt and freshly ground pepper, to taste
  • 1 cup all-purpose flour
  • 1 celery stalk, cut into 1/4-inch dice
  • 2 carrots, cut into 1/4-inch dice
  • 3/4 cup finely diced shallot
  • 1 Tbs. minced garlic
  • 3 Tbs. tomato paste
  • 3/4 tsp. crushed Aleppo chili
  • 1 bay leaf
  • 1 tsp. chopped fresh thyme
  • 1/2 cup beef broth
  • 3/4 cup red wine
  • 1 Tbs. finely chopped fresh flat-leaf parsley
  • Mashed potatoes for serving

Directions:

Soak a tagine according to the manufacturer’s instructions. Place the tagine on a diffuser over medium-high heat and warm 1 Tbs. of the olive oil.

Season the short ribs on all sides with salt and pepper. Dredge the ribs in the flour until evenly coated, shaking off the excess. Add half of the ribs to the tagine and sear until well browned on all sides, about 10 minutes total; transfer to a plate. Repeat with 1 Tbs. of the olive oil and the remaining ribs.

Reduce the heat to medium and warm the remaining 1 Tbs. olive oil. Add the celery, carrots and shallot and cook, stirring occasionally, until softened and lightly browned, 7 to 8 minutes. Add the garlic and tomato paste and cook for 1 minute. Add the Aleppo chili, bay leaf, thyme, broth, wine, salt and pepper and bring to a simmer. Return the ribs to the tagine. Reduce the heat to medium-low, cover and cook, turning the ribs occasionally, until the meat is tender, 4 1/2 to 5 hours.

Garnish the ribs with the parsley and serve immediately with mashed potatoes. Serves 4.

Williams-Sonoma Kitchen.
Rated 5 out of 5 by from Excellent Short Ribs! I made this dish according to the recipe with only a few changes: I used white wine instead of red, added porcini mushrooms (soaked and chopped with filtered soaking water added to the tangine), and cooked the ribs in an Emile Henry Tangine. Since I had to be out for a while, I braised the tangine in the oven at 300 degrees for 5 hours and rested it for 20 minutes. The short ribs were absolutely succulent, so tender and aromatic, and incredibly flavorful. I served the short ribs with Stone Ground Grits with green chilies and sharp cheddar cheese. Fabulous, will make this again and again.
Date published: 2017-06-15
Rated 5 out of 5 by from So tender and moist When I have made short ribs in the past, they've been tough and dry. These were so tender and moist, they just melted in our mouths. And the sauce had wonderful, spicy (not hot) flavor.
Date published: 2014-08-17
Rated 5 out of 5 by from Good Sunday Dinner Flavorfull and easy to make...I used a 2 1/2 lb. chuck roast cut into 4 pieces. It was fall-apart tender and had more meat with less grease than when I used short ribs.
Date published: 2013-01-24
Rated 5 out of 5 by from Delicious Meal I have made these this recipe a few times in a slow cooker as well as in the oven, and the results have been amazing. A great, easy meal to prepare for guests as well. Hard to beat!
Date published: 2013-01-04
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