*Note: This post made me fully realize my lackings as a food photographer. The pictures cannot begin to convey the deliciousness of these ribs!
Although we always have a deep freeze full of beef, short ribs are not frequent fair around our place. Although not difficult to cook, they do require a certain level of “babysitting”, and setting aside a good portion of my day to focus on dinner’s meat of choice isn’t always an option. Short ribs are usually pulled out just before a new side of beef arrives, and I need to clean up the bits and pieces of the last beef. But even though they are a (slight) pain in the butt to cook, they are sooooo worth the effort.
These shorts ribs are not just fall off the bone tender, but actually melt in your mouth. The slight sweetness from the wine makes them so darn good, they are quite literally candy to a meatatarian. And coming from a family of meatatarians, I am a good judge!
Also: I am a big fan of any recipe that uses half a bottle of wine. Somehow the entire bottle gets used. Every time.
2-3 pounds beef short ribs
salt and pepper
3-4 cloves garlic
1/2 bottle red wine
4 cups water
3 tbsp “Better than Bouillon” Beef Base
*or 4 cups beef broth*
- Season ribs with salt and pepper
- Coat bottom of Dutch Oven with Canola oil
- Brown ribs. A good heavy sear will give the ribs the best texture
- Set ribs aside. Add garlic and cook until soft. (Could also roast garlic in oven)
- Add wine and reduce until thick and delicious
- Drink other half of bottle!
- Add ribs back to pot along with water/beef base
- Simmer 3-4 hours until beef is super tender
- Separate ribs and broth. Skim fat from broth (I do this all the way along), and boil to thicken. You can also add a little flour to thicken if you want more of a gravy than a sauce.
- Drool and serve!!
Other than the time it takes, the most difficult part of this recipe is keeping your fingers off the meat while it is cooking. Too often, by the time dinner time comes around, I am full from picking at the meat. Soooooo goooood!!!