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!!
‘Best Damn’ Short Ribs
Succulent beef short ribs and cooked in rich red wine for an out-of-this-world meal!
Ingredients
- 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
Instructions
- 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.
Notes
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SV says
Delicious!
Pete (female) says
Do you have to use the wine or can you use all beef broth?
Rand says
I am tripling this recipe (9lbs of ribs) so does that mean I need 3 bottles of wine?
Paula says
And another one to drink!! 😉 Just kidding, 2 bottles just be enough
Rand says
Thanks, I ended up making it with the 2 bottles and reducing it to 3 cups. It took some time but it was well worth it. It was fantastic! Everyone at the party raved about these ribs and were sad when they were gone. Thanks for sharing!
Joe Palmer says
I followed the recipe exactly ( 2 1/2 hr) and it tasted exactly like over cooked pot roast to me. I used a $15 bottle of Pinot noir ( not super cheap or expensive) I consider myself a pretty good cook as I’m a fireman and cook for multiple guys three days a week. I don’t know if I did something wrong but I’ve had pot roasts that came out better than this? Thank goodness I made it at home, if I made it at work I honestly would have been more embarrassed than I was making it for my wife. It tasted nothing like short ribs that I’ve got from restaraunts. Very bummed was super pumped to try it too. Please advise if I’m just a dummy or how I could have messed this up?
Paula says
He Joe, I’m so sorry to hear this. I’ve had success with these many times. I’m wondering if the meat just wasn’t good or if they weren’t very ‘meaty’ and this time over cooked them? I use the same method/time to cook this recipe and my Pomegranate short ribs and they have always come out very tender. Very sorry!