Melt in Your Mouth Short Ribs of Beef

Tender, succulent and delectable are just a few words to describe the flavorful braised short ribs that a couple can share and add to their menu for TWO on this Valentine’s Day.



  • 5 pound bone-in beef short ribs, cut crosswise into 2″ pieces
  • Kosher salt and freshly ground black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 750-milliliter bottle dry red wine (preferably Cabernet Sauvignon)
  • 10 sprigs flat-leaf parsley
  • 8 sprigs thyme
  • 4 sprigs oregano
  • 2 sprigs rosemary
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups low-salt beef stock


Preheat oven to 350°F. Season short ribs with salt and pepper. Heat oil in a large Dutch oven over medium-high heat. Working in 2 batches, brown short ribs on all sides, about 8 minutes per batch. Transfer short ribs to a plate. Pour off all but 3 tablespoons drippings from pot.

Add onions, carrots, and celery to pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste; cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil; lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add all herbs to pot along with garlic. Stir in stock. Bring to a boil, cover, and transfer to oven.

Cook until short ribs are tender, 2-2 1/2 hours. Transfer short ribs to a platter. Strain sauce from pot into a measuring cup. Spoon fat from surface of sauce and discard; season sauce to taste with salt and pepper. Serve in shallow bowls over mashed potatoes with sauce spooned over.

According to Kristin Donnellya former Food & Wine editor, says the perfect wine pairing is a Chilean Cabernet Sauvignon.  When served blind, wine geeks often have a hard time pegging Chilean Cabernet. They have some of the rich fruit of California wines with a bit more structure (tannins and acid), like Bordeaux. That combination makes them great with short ribs. Look for bottles from Peñalolén or Mapuche.


 Chefs’ note:  Braised short ribs  are fabulous smothered over some homemade mashed potatoes.  Until next time


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Source:  Epicurious