Carrie’s Experimental Kitchen

Braised Short Ribs

 

 

Beef short ribs slowly cooked in red wine, garlic, rosemary and two types of mustard are so tender and delicious.

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Beef short ribs slowly cooked in red wine, garlic, rosemary and two types of mustard are so tender and delicious.
This recipe for Braised Short Ribs is one of my FAVORITE recipes from my cookbook. Originally, when I was trying to come up with some new recipes incorporating beef to add to the collection, my friend Cindy suggested I make short ribs. At the time, I had never made them at home, though I had eaten them out numerous times. I was a little skeptical about how my latest experiment was going to turn out, but needless to say we enjoyed these short ribs so much, that I’ve since made several types since then.
Braised Short Ribs
For this recipe I used beef short ribs, garlic, fresh thyme and rosemary, two types of mustard and of course red wine. First, I seared the meat in a Dutch oven so they were brown on all sides. Then, I added the remaining ingredients, placed the pot in the oven and let it cook slowly for 3 hours until the meat was super tender. This cooking method works perfectly every time! These ribs are so tender, you only need a fork, and they have such an amazing, robust flavor. It takes hardly any time to prepare; however, you do need to be home to let it cook for the three hours, so it would make a wonderful Sunday afternoon dinner. ~Enjoy!

Beef short ribs slowly cooked in red wine, garlic, rosemary and two types of mustard are so tender and delicious.
Print
Braised Short Ribs
Prep Time
30 mins
Cook Time
3 hr
Total Time
3 hr 30 mins
 

Beef short ribs slowly cooked in red wine, garlic, rosemary and two types of mustard are so tender and delicious. 

Course: Main Entree
Servings: 6
Author: Carrie's Experimental Kitchen
Ingredients
  • 3 lb . Beef Chuck Short Ribs, bone in
  • 2 tbsp . Butter
  • 1 tbsp . Dijon Mustard
  • 1 tbsp . Stone Ground Mustard
  • 2 Scallions, chopped
  • 2 Sprigs Fresh Thyme
  • 1 Sprig Fresh Rosemary
  • 2 Cloves Garlic, thinly sliced
  • 1/2 Bottle Dry Italian Red Wine
  • 2 c . Fat Free Beef Broth
  • 2 c . Water
  • Kosher or Sea Salt, to taste
  • Fresh Ground Black Pepper, to taste
Instructions
  1. Generously season ribs with salt and pepper.
  2. Heat butter in a Dutch oven over medium heat and add ribs.
  3. Sear ribs on all sides until they get nice and brown. Remove ribs and set aside.
  4. Add the scallions, garlic, both mustards, thyme, and rosemary to the Dutch oven. Sauté for approximately 2-3 minutes; then add the wine, beef broth, and water.

  5. Bring to a boil and add back the ribs. Remove from heat and place entire Dutch oven with lid in a 350°F oven and bake for 3 hours. Check at least once per hour, and rotate the ribs.

  6. Remove entire Dutch oven and place on your stove burner. Remove the ribs and place on a serving dish. Tent with foil to keep warm.
  7. Turn the heat to high, let the remaining broth come to a boil, and reduce down to a thickened sauce, approximately 5-8 minutes. Strain sauce and pour over ribs.

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***GIVEAWAY HAS ENDED***


6 Comments

  1. Anonymous
    November 19, 2013 at 8:08 pm - Reply

    I am thankful for the birth of my first granddaughter! bjn1957{at}gmail{dot}com

  2. Sarah Jones
    November 19, 2013 at 9:35 pm - Reply

    I am thankful for having a roof over our heads, food to eat and 3 great kids and wonderful husband.

  3. Amy Strickland
    November 19, 2013 at 9:47 pm - Reply

    My family and a roof over my head when so many people struggle on a daily basis.

  4. sandy Lasher
    November 19, 2013 at 10:59 pm - Reply

    I’m thankful for my family, friends and my health!!

  5. morchella
    November 19, 2013 at 11:00 pm - Reply

    I am always thankful for my family. Nothing is as important as them.

  6. Mahdi Martin
    November 21, 2013 at 10:51 pm - Reply

    I am thankful for the wonderful people in my life! I’m also glad I have my health!

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