get fit

recipe: red wine braised short ribs

Short ribs are quite possibly one of my favorite restaurant meals. I love how tender and flavorful the meat is but eating at restaurants can get pretty pricey (especially when ordering meat). I have made this recipe several times and LOVE it. I don’t make it in a tagine (since I don’t own one and I literally have no room for additional pots/pans/kitchen appliances). Instead I just use my dutch oven but I think any large pot would do.

Red Wine Braised Short Ribs (adapted from Williams Sonoma)

Serves 4

Red Wine Braised Short Ribs


  • 3-4 lbs of bone-in beef short ribs
  • 1 celery stalk (diced)
  • 2 carrots (diced)
  • 5-6 finely diced shallots
  • 1 Tbsp minced garlic
  • 3 Tbsp tomato paste
  • 1 cup flour
  • 3/4 tsp chili powder
  • 1 bay leaf
  • 1 tsp fresh chopped thyme
  • 1/2 cup beef broth
  • 3/4 cup red wine
  • 1 Tbsp finely chopped parlsey (to garnish–optional)
  • Olive oil
  • Salt & pepper
  • Mashed potatoes (to serve over — optional)


  1. Lightly coat the bottom of your pot with olive oil
  2. Season the short ribs with salt and pepper. Dredge the ribs through the flour coating all sides and cook in batches until browned on all sides on medium-high heat. Set aside on a plate
  3. Lightly coat the bottom of your pot with olive oil (if there is already enough in the pot you can skip this step).
  4.  Reduce heat to medium and cook the carrots, celery, and shallots until softened (about 7 minutes). Add the garlic and tomato paste and stir.
  5. Add the chili, bay leaf, thyme, beef broth, and wine and bring to a simmer.
  6. Add the cooked ribs back into the pot and reduce heat to medium-low
  7. Cook for 4 1/2 – 5 hours.
  8. Remove the bones (the ribs should have fallen off by now) and serve over mashed potatoes (or another side of your choosing).




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