These red wine braised short ribs get a lot of red wine for flavour, as well as some port for that extra depth of richness.
Today’s inspirational recipe from Lavender and Lime ♥ Red Wine Braised Short Ribs ♥ #LavenderAndLime Share on X
Today is reveal day for The Secret Recipe Club! I wonder who got my blog? This month I was assigned Nestlé Kitchens. This is a collaborative blog about good food, and good life. Three bloggers currently contribute to this blog and I had no idea where to even start looking for something to create for today’s dish. Did I want to do a make a drink or something sweet? Or maybe make something for a main course or to entertain with? Or maybe a side dish or something for the holidays, which are looming? I decided to click the random post button and see what the blog decided. And I was lucky! This is a dish I have been wanting to try, ever since my soup recipe I did using ribs. I have made one other short rib recipe, but I have never tried braising them following someone else’s recipe. Chris is a mother of triplets *gasp* and writes recipes for the world’s largest food company. Nestlé products are readily available in South Africa and I am very familiar with them. It made me feel like I already knew Chris before I ‘met’ her through this recipe.
Red Wine Braised Short Ribs
Ingredients
- 15 mls olive oil
- 530 g extra-lean bone-in beef short ribs
- salt and freshly ground black pepper to season
- 3 shallots, peeled and halved
- 2 cloves garlic, smashed and peeled
- 170 mls red wine
- 125 mls port
- 10 mls balsamic vinegar
- 5 mls beef stock granules
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 sprigs fresh sage
- 2 carrots, peeled and thickly sliced
for the final cook
- 10 mls water
- 5 mls arrowroot
- 180 mls red wine, divided
Method
- preheat the oven to 160° Celsius
- heat the oil in large, heavy oven-proof casserole dish over medium-high heat
- pat dry the ribs and season
- working in batches, brown the ribs on all sides
- once brown, remove and set aside
- drain all but 1 tablespoon of fat from the dish, or add some olive oil if necessary
- add the shallots to dish
- cook for a few minutes until golden
- add the garlic and cook for 30 seconds
- stir in the wine, port, vinegar, stock, thyme, rosemary and sage
- bring to the boil, scraping up brown bits from the bottom of the dish
- add the carrots along with the ribs and any accumulated juices
- bring to the boil, cover and place in oven
- bake covered, for 2 ½ hours
- check to make sure it does not dry out, and add up to 170mls water if necessary
- using a slotted spoon transfer the ribs, shallots and carrots to a large bowl
- if you have time, refrigerate overnight or freeze the pan juices for about 30 minutes
- remove the oil from the pan juices
- combine the water and arrow root in a small bowl
- add 120 mls red wine to the pan juices and bring to the heat
- whisk the arrow root into the pan juices
- bring to the boil and cook for 10 to 15 minutes or until it starts to thicken
- remove and discard the stems from the herbs
- return the ribs to pan with 60 mls red wine and incorporate the sauce
- serve over horseradish mashed potatoes
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Mmm! There is just something about wine and beef that is the besty combination!
indeed there is 🙂
Those look fantastic! My husband has been asking for short ribs for months but I’ve been avoiding them since they seem so complicated. I think this recipe is perfect!
I am sure you will love making them as much as he loves eating them 🙂
Those look so good!
thanks Fallon 🙂
Oh, my… YUM! Those look amazing! I have got to try these. Thanks for sharing!
it is my pleasure, and thanks for the comment 🙂
Tandy, the ribs look fantastic. I’ve never cooked with arrowroot before so I’m eager to try it out when I have access to it.
I much prefer arrow root to flour as a thickening agent 🙂
Really loved this blog. The red wine is prfectly complementing this dish! Sounds yummy!
http://cosmopolitancurrymania.blogspot.com
thank you very much 🙂
What a great random pick Tandy – awesome recipe! It would go down a treat with this STILL cold and horrid weather we are having here.
🙂 Mandy
Can you believe it is meant to be summer! I have had enough of my winter shoes 🙂
Mmmm…. I think I can smell it way over here! This is fabulous and such a wonderful, cooler weather comfort dish!
I think a bit of comfort in any weather is a good thing 🙂
These sound delicious! Short ribs are one of my favorite things to cook on a Sunday afternoon, so I will have to bookmark this recipe for the future!
this is the perfect dish for a Sunday dinner 🙂
Thanks for sharing! Visit me at http://raisingdieter.blogspot.com/ for recipes and a giveaway!
thanks Shay, I will pop in later 🙂
I think I can smell this all the way over here! Fabulous recipe and a perfect comfort, cooler weather dish!
thanks, it is a great winter warmer 🙂
Those look wonderful!
thanks 🙂
They look and sound gorgeous – all that finger licking and slurping of the sauce!
for sure, a lot of finger licking goodness here 🙂
I’ve always wanted to try braising short ribs. I’ve never cooked with them but every recipe I see looks so yummy, including this one (:
it is so worth giving this recipe a try 🙂
I think I could fall for those! easily
very easy thing to do Sidey 🙂
I’ve made red wine braised short ribs (A. Burrell’s recipe), and it was AMAZING! Needless to say, I’m convinced the recipe you made was equally amazing – who doesn’t like braised short ribs?
Now I’m hungry for lunch!! I hope you’ll stop by and visit my SRC post for Honey Vinaigrette Marinated Grilled Chicken.
🙂
ButterYum
http://butteryum.blogspot.com/2011/11/honey-vinaigrette-grilled-chicken.html
thanks for the visit ButterYum, and of course I will be popping over to read you post 🙂
I love that you hit the random button. Boy did you luck out these look incredible.
I was assigned your blog this month and I had such a fantastic time reading your blog every day. I have made the chocolate chip load twice now! THANKS
HI there! Thanks so much for the lovely comment. I did not have a minute yesterday to read blogs but I will pop over today 🙂
These short ribs need to be cooking at my cottage right now, they look delicious. We are going to love them. This is a great pick for the SRC! Thanks for sharing and have a wonderful week.
Miz Helen
http://mizhelenscountrycottage.blogspot.com/2011/11/brussels-sprouts-salad-with-warm-bacon.html
Thanks so much! Enjoy your week as well 🙂
If I were a meat-eater, I’d be making those tonight! If you haven’t already, I’d love it if you’d check out my SRC recipe for Crockpot Apple-Cinnamon Oatmeal.
thanks for the visit Amy, I will pop over to read your blog later today for sure 🙂
I loved braised short ribs… and these look like they are fall off the bone tender! Fantastic SRC post, thanks for sharing!
it is such a pleasure to share great recipes 🙂
YUM! I want these for dinner! Great SRC post, happy to be a part of the club with you!
thanks Jenny 🙂
I keep seeing all sorts of red wine sauces out there, sounds like a good fall flavor to cook in! And horseradish mashed potatoes still sound amazing, I have got to use horseradish more often, I love it so much, but haven’t had it in forever.
I can eat horseradish raw! Red wine sauces are very great for the cooler weather 🙂
Gorgeous! I keep meaning to make short ribs, but still haven’t. Thanks for the encouragement!
this is a great recipe to start off with 🙂
Looks very tasty!
thanks so much 🙂
What’s that you ask? Oh, yes, I’m drooling. That looks amazing, Tandy! When it cools down a bit, I’m definitely going to have to make this.
this is a winter dish – and I can understand the drooling 🙂
What a wonderful sounding recipe with the port, vinegar and wine I can only imagine how delicious.
If you haven’t already, I’d love for you to check out my group ‘A’ SRC recipe this month: Pork Belly Soup with Collard Greens.
Lisa~~
Cook Lisa Cook
I so love pork belly so I will check it out for sure!
My grandson would be drooling over these, Tandy. He is potty about ribs, and yours sound delicious.
these fell off the bone 🙂
This is my first participation in the SRC, and it was fun to see who got my blog and to reveal what blog I got. As for your short ribs…yummy! Love me some short ribs for autumn/winter dinners. Braising meat yields such tender off the bone results.
it is such a great way of cooking that I am tempted to do this more often 🙂
Absolutely delish, trying very hard to play catch-up …
I know how you feel! We were at Erica last night and so I am still behind 🙂
I’ve notice that most cultures have some kind of braised beef rib recipe. It’s universal, the only difference is what liquid is used to braise them. 🙂
I think I like red wine the best 🙂
This recipe seriously has me drooling. I’m almost sorry I used my short ribs for a comforting lentil soup. Oh well… off to buy more 😉
are they a cheap cut for you?
Oh my, these look so good! I’ve been tossing about the idea to make short ribs lately, I think I will have to grab some and make yours this weekend.
do enjoy! and thanks for the visit 🙂
I have some short ribs in my freezer and I have been debating on what to do with them. I was sold on Red Wine and braised (then again, I’m always sold on red wine!). I’m visiting you through from SRC Group C. A little gee-whiz info, I had my very first visit to SA this past June, I can’t wait to go back!
hi, and thanks for the visit! I have been away so I hope you enjoyed the ribs (if you’ve made them already). Anything with red wine works for me. Glad you enjoyed your visit to SA 🙂