Every year, I wait for the beginning of March with high hopes of warmer temperatures and that “feeling of Spring”…and every year, I am battling the winds and heading back into the house to hibernate for another month.
This year, looks to be no different, so I am posting this recipe for the best ever…Beef Short Ribs. These Cabernet Braised Short Ribs, will be the perfect weekend meal to satisfy the family. They will warm you up and make the house smell unbelievably cozy and delicious:)
The recipe below will feed six people and I have used two dutch ovens to prepare it. Give yourself about 40 minutes to get the dish going, and then it will cook in your oven for three hours without even needing a stir!
Melt in your mouth deliciousness…try them this weekend~
Here are the directions to make these delicious short ribs, but be sure to click through the photo gallery for complete step by step.
Click here for printable instructions Recipe for the Beef Short Ribs
From The Butcher you will need:
Six pounds of Beef Short Ribs
You will also need:
2 red onions; diced
6 stalks of celery; chopped
6 carrots; peeled and chopped
6 cloves of garlic; minced
6 tablespoons of flour
2 tablespoons of tomato paste
2 bottles of your favorite Cabernet wine
Fresh thyme, sage and rosemary; six sprigs each
2 thirty-two ounce containers of chicken stock
6 tablespoons of olive oil
4 tablespoons of butter
I used two heavy dutch ovens to prepare my short ribs. You could probably put all of these in one very large pot and come out with the same results.
Start by heating the oven to 375 degrees fahrenheit.
Season the short ribs well, with freshly ground salt and pepper. On your stove top, over medium high heat, melt two tablespoons of butter with three tablespoons of olive oil. Let the pot get nice and hot, about three minutes. Add the short ribs and brown on all sides. This should take about five to seven minutes. After the ribs have browned, remove them to a separate platter.
Divide the onions, celery and carrots evenly amongst the two pots. Sauté for about eight minutes. Now you can add three tablespoons of flour and one tablespoon of tomato paste to each pot. Give it a stir and let it cook for about three minutes.
Return the short ribs to the pan, placing them on top of the vegetables. Add one bottle of Cabernet to each pot along with three cloves of minced garlic. Let that cook to reduce, for about seven minutes.
Now you can add one thirty-two ounce container of chicken stock and the herbs to each pot. Let that mixture come to a boil over high heat. This will take several minutes.
After the mixture has come to a full boil, cover each pot with a lid and transfer to the oven to cook for three hours. You will not need to touch them for the full three hours.
At the end of three hours you will be happy to discover amazing short ribs with an even better Cabernet gravy. Remove the bones and the herbs from the pot. Serve the short ribs over freshly mashed potatoes….
You will get rave reviews!
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- Let The Butcher know that you are making these short ribs. He will be sure to give you very meaty short ribs.
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- The Butcher knew that I was feeding five hungry eaters and he gave me about 6 pounds of beef short ribs. Season the ribs well, with freshly ground salt and pepper.
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- I used two separate Dutch ovens, so as not to crowd the pan. If you are only using one, then cut all of the ingredients in half. For 6 pounds of short ribs, you will need: 2 bottles of cabernet wine, 2 thirty-two ounce boxes of chicken stock, 6 tablespoons of flour, 2 tablespoons of tomato paste. 6 tablespoons of olive oil, 4 tablespoons of butter.
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- You will need 2 red onions; diced, 6 stalks of celery; chopped, 6 carrots; peeled and chopped, 6 cloves of garlic; minced,a handful of fresh thyme, sage and rosemary.
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- Again…I am using two separate Dutch ovens. If you are only using one pan or are making a smaller amount, then cut all of the previous ingredients in half. Start by heating two tablespoons of butter and 3 tablespoons of olive oil together, in each pot.
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- Use a medium high heat and let it get nice and hot, about 3 minutes.
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- Add the seasoned short ribs and brown on all sides. This should take about 5-7 minutes.
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- This is what they should look like after 5-7 minutes of browning.
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- When the short ribs have browned nicely, remove them to a large platter.
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- If you have prepared all of your ingredients ahead of time…you will amazed at how simple this dish is!
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- Divide the onions, carrots and celery amongst the two pots. Sauté for about 8 minutes.
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- This is what is should like!
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- Now you can add 3 tablespoons of flour and 1 tablespoons of tomato paste to EACH pot.
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- Give it a stir and let it cook for about 3 minutes.
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- This is what you will end up with.
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- Now you will add the short ribs back into the pot on top of the veggie mixture.
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- Smells so good already!
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- Prepare a bouquet garni by tying bunches of the fresh herbs together with kitchen string. This allows you to pluck them out easily at the end of the braising! …plus its so fancy!
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- Add one bottle of Cabernet wine to each pot. Let it cook for a 7 minutes, just to reduce a bit.
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- Now you can add one 32 ounce container of chicken stock to EACH pot. Add three cloves of minced garlic to each pot as well. Let the mixture come to a boil over high heat.
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- Add the bouquet garni on top….
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- So pretty!
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- Cover each pot and place in the oven for 3 hours! You don’t even need to lift the lid…just let those ribs braise..they will be delicious!
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- At the end of three hours….this is what you will have….delicious short ribs with an unbelievably good Cabernet gravy….The Butcher and our three boys fight over these:)!
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- So good….
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- Simply remove the bones and the herbs from the pot.
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- Use the gravy from the pot and serve the short ribs over mashed potatoes.
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- You will get rave reviews! I promise, this will become a go-to dish for you!
If you are cooking Gluten Free~
These Short Ribs can easily be made gluten free. I use Domata Gluten Free Flour, and Kitchen Basics Chicken Stock. Just be sure to check the tomato paste you are using as I have noticed that some brands contain wheat.
Chowfancy 
Sounds yummy! Just want to print this recipe out and go!
Have fun!! They are super yummy!
Thank you so much for the recipe. I made it yesterday and we all loved it. This is a keeper!!! I can’t wait to try some of your other creations!
So glad that you enjoyed! Thanks for the feedback!
I hope your new Home is everything you wanted it to be and more. I raised my family in Harborfields. I expect you’ll love it.
About these ribs. This recipe is almost identical to my own short rib recipe. Especially since the actual short ribs have come from your shop forever.
There is only (1) varying ingredient… the Cabernet. I have always used the chicken stock with Apple juice and berry preserves as the additional liquid needed for the long braise. I ALREADY like your recipe better!
It is true, the dish can be made quite simply with incredible results if you do your veg prep in advance. My children (32 and 36) grew through their teenage and college years on your meats. This dish is in the top (2) of their favorite dinners. Thank you for the nice alternate preparation.
They are visiting tomorrow and I’m sure they will be happy with the menu (I told them I was ordering Pizza).
Much JOY in your new home.