Red Wine Short Ribs

Southern Living JANUARY 2008
  • 6 Pounds  beef short ribs
  • 1/2 Teaspoon  kosher salt
  • 1/2 Teaspoon  freshly ground pepper
  • garlic cloves, pressed
  • carrots, coarsely chopped
  • celery ribs, coarsely chopped
  • onion, coarsely chopped
  • (14.5-oz.) can Italian-style diced tomatoes
  • 2 Cups  dry red wine
  • 1 Cup  chicken broth
  • fresh rosemary sprig
  • fresh thyme sprig
  • fresh oregano sprig
Prep: 20 min., Cook: 40 min., Bake: 4 hr., Stand: 30 min. Make this a day ahead, and chill it so you can easily remove the solidified fat from the top of the strained gravy before reheating.This recipe goes with Short Rib Sandwiches

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