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Pepé (the nutcracker who looks like a chef) next to his finished dish of braised short ribs in a mushroom wine gravy, mashed potatoes and roasted broccoli

Braised Short Ribs

Stacey Mincoff
Tender and delicious beef short ribs cooked with red wine, mushrooms, rosemary in a dutch oven both on the stove and in the oven. Even makes it's own gravy.
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Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Course Main Dish
Cuisine American
Servings 2 people

Ingredients
 
 

  • 1 1/2 Pounds beef short ribs (bone-in or boneless)
  • 1 Cup yellow onion chopped
  • 1 Cup carrot chopped
  • 3 Large garlic cloves minced
  • 2-3 Tablespoons All Purpose Flour + more for dredging (about 2 cups)
  • 1 Cup dry red wine
  • 3 Cups beef or chicken stock
  • 2 Cups water
  • 1 Tablespoon tomato paste
  • 2 Cups mushrooms sliced (optional)
  • 2 Tablespoons bacon grease
  • 2-3 Tablespoons extra virgin olive oil
  • 2-3 Sprigs rosemary
  • 2-3 Sprigs thyme
  • salt and pepper to taste

Instructions
 

  • Salt and pepper your short ribs then dredge them in flour (shaking off the excess).
  • Heat your pan on medium high. Add two tablespoons of bacon grease and one tablespoon of olive oil.
  • Add your meat to the pan sear them on all sides for about a minute each side. Once browned, transfer to a plate and set aside.
  • Add carrots and onions to the pan and cook until tender.
  • Add 1-2 more tablespoons of oil and two tablespoons of flour. Stir for a minute or two.
  • Add the minced garlic and cook for one minute.
  • Add the red wine and make sure to scrape the bottom of the pan. Stir for a few minutes.
  • Add the beef or chicken stock, water and tomato paste and stir some more.
  • Gently, add your beef back into the pan and place the herbs on top.
  • Cover with lid and place in 350°F oven for 1 hour and 45 minutes. Add mushrooms and continue to cook for another 45 minutes.
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