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
- 1 tablespoon olive oil
- 530 g extra-lean bone-in beef short ribs
- salt and ground black pepper for seasoning
- 3 shallots peeled and halved
- 2 large cloves garlic smashed and peeled
- 170 mls red wine
- 125 mls port
- 10 mls balsamic vinegar
- 1 teaspoon beef stock granules
- 2 sprigs each fresh thyme rosemary and sage
- 2 carrots thickly sliced
- 10 mls water
- 5 mls arrow root
- ¾ cup red wine
- 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 ½ cup 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 ¼ cup red wine and incorporate the sauce
- serve over horseradish mashed potatoes
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To see the other recipes click the linky below
70 thoughts on “Red Wine Braised Short Ribs”
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!
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.
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!
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.
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.
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.
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 🙂