Slow Braised Beef Short Ribs

LeGourmetTV's picture

Aug. 19, 2010

JUST Cabernet Sauvignon makes this slow braised beef recipe a real winner! Chef Deana Folco Robles shows us a simple fool proof recipe that delivers big flavour every-time.


Wine 1 Bottle (1 l) ((JUST Cabernet Sauvignon Wine))
Vegetable oil 2 Tablespoon
Short ribs 6 Small , trimmed
Salt 1 Pinch
Black peppercorn 1 Teaspoon , crushed ((+1 pinch freshly ground pepper))
Flour 2 Tablespoon , for dredging the ribs
Garlic clove 10 Medium , peeled
Shallots 8 Large , peeled, trimmed, rinsed, split and dried
Carrot 2 Medium , peeled, trimmed and cut into 1
Celery stalks 2 Medium , cut into 1
Onion 1 Medium , coarsely chopped, with juices
Italian parsley 6 Medium ((fresh sprigs))
Thyme 2 Medium ((fresh sprigs))
Bay leaves 2 Medium
Tomato paste 2 Tablespoon
Beef stock/Chicken stock 2 Quart



1. Preheat the oven to 350°F.

2. Season the ribs all over with salt and the crushed pepper, then dust the ribs with about 2 tablespoons of flour.


3. In a large saucepan set over medium to high heat, pour the wine, allow it to boil until it cooks down by half. Remove from the heat.

4. In a large frying pan, heat the oil over medium-high heat, slip the ribs into the pan and sear for 4 to 5 minutes on each side, until well browned.

5. Transfer the browned ribs to a plate. Remove all but 1 tablespoon of fat from the pot.

6. Lower the heat to medium, and toss in the vegetables and herbs. Brown the vegetables lightly for 5 to 7 minutes.

7. Then stir in the tomato paste and cook for 1 minute to blend.

8. Add the reduced wine, browned ribs, and stock into a pot. Bring to a boil and cover the pot tightly.

9. Place into the oven to braise for about 2 ½ hours, or until the ribs are tender enough to be easily pierced with a fork. Every 30 minutes or so, lift the lid and skim and discard whatever fat may have bubbled up to the surface.


10. Carefully transfer the meat to a heated serving platter with and keep warm. Boil the pan liquid until it thickens. Season with salt and pepper and pass through a fine-mesh strainer; discard the solids.


11. Pour the sauce over the meat and serve with fries.

Recipe Summary

Difficulty Level: Easy
Cook Time: 180 Minutes
Ready In: 180 Minutes
Servings: 6

Nutrition Facts

Serving size

Calories 1165Calories from Fat 805

 % Daily Value*

Total Fat 89 g136.9%

Saturated Fat 37 g185%

Trans Fat 0 g


Sodium 861 mg35.88%

Total Carbohydrates 29 g9.7%

Dietary Fiber 4 g16%

Sugars 7 g

Protein 44 g88%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet