These short ribs are cooked in red wine until falling-off-the-bone tender!
This recipe takes a long time (three hours is an eternity for someone with no patience!) to make but it’s not difficult. You don’t stand over the stove for 3 hours straight. You do a step, then read your trashy novel (or maybe that’s just me), do a step, then clean the kitchen, do a step, back to the novel.
It is SO worth the time…..
Ryder said, “Yum! This is good and I know good. I may not know when other things are good or bad, but I know when food is good or bad!” Yep, he’s right.
Wesley said, “These are the best damn short ribs.” Holy moly, my friends, that is like winning the Boston Marathon! Food critic #1 gave it a 10!!! The heavens parted and the angels sang Hal-le-lu-jahhhhhhh!!
- 2-3 lbs (approximately) beef short ribs
- Salt and freshly cracked black pepper
- 3 T butter
- 1 bottle red wine such as Cabernet or Pinot noir
- 4 c beef broth
- 3 cloves garlic, peeled and smashed
- Preheat oven to 325 degrees. Pat ribs dry and salt and pepper all sides. Melt 2 T butter in Large Dutch oven. Add ribs and brown on all sides. Remove ribs and add garlic until softened but not browned. Pour in red wine, boil until it reduces to about 1 cup. Add ribs and any juices that have seeped out back in the post along with the beef broth. Cover pot and put in oven until meat almost falls off bones about 3 hours.
- After 3 hours. Remove pan from oven. Scoop out ribs to a platter and cover to keep warm. Skim off any fat from top of broth. Simmer about 10 minutes to thicken. Taste and adjust seasoning if necessary. Put ribs back in broth and serve.
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