Claudia's Cookbook - Red Wine Braised Short Ribs 21I may have a food blog, but I am definitely not the best cook in my house. If you haven’t already noticed, I am more of a baker. I love to bake! Cooking? Not so much. Part of the reason why I find cooking a little frustrating is because I am one who likes to follow a recipe. Precise measurements and ingredient lists are something I can get behind. I have learned that the best chefs are the ones that can take any ingredients you have in your house and come up with an amazing dish. They love to improvise because they understand the elements of cooking and flavour profiles. I am not so smart in this department. My fiancé, on the other hand, is a genius! He is truly at home when he is food experimenting in the kitchen.

One evening a few months ago, this delectable rib dish greeting me when I came home from a long business trip. The house smelled absolutely amazing when I walked in. A rich, savoury warmth that lingered for a day after we dined on this meal. The meat was beyond tender. It literally slid off the bone. I was in shock – this recipe is so easy! Surely this had to be a joke? Lucky me (and you), it’s not!  I guarantee you will love this recipe. Even though I am not a huge meat eater, I still can’t stop thinking about these ribs.

You will need:

Claudia's Cookbook - Red Wine Braised Short Ribs 1

2 tbsp olive oil
4 thick-cut beef ribs (we used side ribs but you can use short ribs also)
1 large head of garlic, peeled and separated into individual cloves
1 heaping tbsp tomato paste
1 bottle your favourite red wine (750 ml)
1 litre beef stock
4 slices smoked bacon
250 grams small white mushrooms, sliced
Kosher salt and freshly ground black pepper
Chopped flat leaf parsley, to garnish

Claudia's Cookbook - Red Wine Braised Short Ribs 2

 Cut meat into rib sections.

Claudia's Cookbook - Red Wine Braised Short Ribs 3

Season both sides with salt and pepper.

Claudia's Cookbook - Red Wine Braised Short Ribs 5

Give them a little pat to ensure salt and pepper are sticking nicely to the meat.

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Heat a deep dutch oven or roasting tray on medium heat and add olive oil.

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Place ribs in oil and fry for 10–15 minutes to brown really well on all sides.

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We couldn’t fit and fry all 4 ribs at once in the pot, so we did two at a time.

Remove ribs and place on plate.

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Add the tomato purée and heat for a minute or two to cook it out.

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Place all your browned ribs back in the pot.

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Pour your entire bottle of delicious wine over the ribs.

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Next add your garlic. Push with a spoon in between the ribs and down to the bottom of the pot.

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Bring to the boil and cook for 10–15 minutes until the liquid is reduced by half.

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Add your beef stock to nearly cover the ribs.

You may need less stock if your roasting tray isn’t very large.

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Bring to the boil again.

Cover the pot or roasting tray with lid or foil and cook in the 325 degree fahrenheit oven for 3–4 hours.

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 About 10 minutes before the ribs are ready to come out, fry your bacon in a skillet until crisp and golden.

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Drain bacon to remove excess fat but leave some grease in the pan.

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Add the mushrooms to the bacon grease and cook for 4–5 minutes until tender.

Drain off any excess fat.

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When the short ribs are ready, remove from the oven and transfer to a plate.

Top the short ribs topped with the bacon and mushrooms.

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Pour remaining sauce from the beef rib pot over top.

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Garnish with chopped flat leaf parsley.

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Your house is going to smell absolutely amazing!!

The meat literally falls off the bone – it’s that tender and juicy.

Your tummy will thank you for this delicious melt-in-your-mouth dinner.

Enjoy!

Red Wine Braised Beef Ribs
Serves 4
Fall off the bone, melt in your mouth ribs!
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Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Prep Time
10 min
Cook Time
3 hr
Total Time
3 hr 10 min
Ingredients
  1. 2 tbsp olive oil
  2. 4 thick-cut beef ribs (we used side ribs but you can use short ribs also)
  3. 1 large head of garlic, peeled and separated into individual cloves
  4. 1 heaping tbsp tomato paste
  5. 1 bottle your favourite red wine (750 ml)
  6. 1 litre beef stock
  7. 4 slices smoked bacon
  8. 250 grams small white mushrooms, sliced
  9. Kosher salt and freshly ground black pepper
  10. Chopped flat leaf parsley, to garnish
Instructions
  1. Cut meat into rib sections.
  2. Season both sides with salt and pepper.
  3. Heat a deep dutch oven or roasting tray on medium heat and add olive oil.
  4. Place ribs in oil and fry for 10–15 minutes to brown really well on all sides. Remove ribs and place on plate.
  5. Add the tomato purée to the dutch oven and heat for a minute or two to cook it out.
  6. Place all your browned ribs back in the pot.
  7. Pour your entire bottle of delicious wine over the ribs.
  8. Next add your garlic. Push with a spoon in between the ribs and down to the bottom of the pot.
  9. Bring to the boil and cook for 10–15 minutes until the liquid is reduced by half.
  10. Add your beef stock to nearly cover the ribs. You may need less stock if your roasting tray isn’t very large.
  11. Bring to the boil again.
  12. Cover the pot or roasting tray with lid or foil and cook in the 325 degree fahrenheit oven for 3–4 hours.
  13. About 10 minutes before the ribs are ready to come out, fry your bacon in a skillet until crisp and golden.
  14. Drain bacon to remove excess fat but leave some grease in the pan.
  15. Add the mushrooms to the bacon grease and cook for 4–5 minutes until tender. Drain off any excess fat.
  16. When the short ribs are ready, remove from the oven and transfer to a plate.
  17. Top the short ribs topped with the bacon and mushrooms.
  18. Pour remaining sauce from the beef rib pot over top.
  19. Garnish with chopped flat leaf parsley.
  20. Enjoy!
Adapted from Gordon Ramsay’s Ultimate Cookery Course
Claudia's Cookbook http://www.claudiascookbook.com/

Recipe adapted from: Gordon Ramsay’s Ultimate Cookery Course

8 Comments on Red Wine Braised Beef Ribs

  1. greg
    April 25, 2013 at 3:21 PM (11 years ago)

    Droooool. I can smell it from here. Nicely plated. Good colour.

    Reply
    • Claudia's Cookbook
      May 2, 2013 at 12:25 AM (11 years ago)

      Thanks Greg!

      Reply
  2. Holly
    April 25, 2013 at 3:49 PM (11 years ago)

    Looks delicious! I’m going to try this one asap!

    Reply
    • Claudia's Cookbook
      May 2, 2013 at 12:25 AM (11 years ago)

      Let us know how you like them Holly!

      Reply
  3. Doreen Pendgracs
    April 25, 2013 at 4:38 PM (11 years ago)

    Wow! Do those ever look good! All my favourite things: beef, red wine, garlic, olive oil, mushrooms. This one’s a keeper.

    But I wouldn’t use my fav red wine! That would mean spilling $30 worth of wine into the pot! I think just a decent red table wine will do for inside the pot — and something a little better for inside my glass. Cheers!

    Reply
    • Claudia's Cookbook
      May 2, 2013 at 12:26 AM (11 years ago)

      Good point on the wine Doreen! We used a wine that was about $12 – a nice merlot. Definitely don’t need to break the bank 🙂

      Reply
  4. Jacques Gagne
    October 9, 2016 at 3:53 PM (7 years ago)

    I love this recipe. I have made it a few times. I varied some of the ingredients just a bit: I added fresh Rosemary, Bay Leaves, Cremini mushrooms, a chopped celery stick and Applewood butchers cut bacon (thick cut). I dont go cheap on Da Wine either…I buy a blended California red (Zinn.. Shiraz, Cab-Sau)… I make garlic smashed red&yellow potatoes…. and serve with asparagus on da side… Yep..Its definitely a great recipe and thanks for sharing with us common mortals. :))

    Reply
    • Claudia's Cookbook
      October 16, 2016 at 7:33 PM (7 years ago)

      I will have to try those modifications as they sound delicious! Thanks for sharing!

      Reply

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