Boozy Braised Beef Short Ribs

Tender, juicy, luscious, decadent….short ribs, braised in stock, and let’s not forget about the depth and complexity that a bottle of red wine brings to the table.

When you go to restaurants and see short ribs on the menu 9/10 times, you order them. That is a no brainer right? But taking on the task of making them is a lot easier than you’d think so please do not be intimidated by this recipe.

I made these back in September BUT i’m doing a bit of hosting this holiday season, and would be remised if I didn’t make this delicious meal for my loved ones.

Some people will do this in the oven, but I did them on top of the stove in my Le Creuset Dutch Oven (obsessed with this product is an understatement). If you don’t have one by them, I highly recommend you invest in a piece, until then your local Home Goods/Marshall’s might have them or one that’s similar in its making.

It’s a one pot wonder, and if you’re savvy like me you can get the short ribs at a decent price without breaking the bank.

If you go to a major supermarket chain, you will spend ALOT of money on short ribs, so I highly recommend you do a little research and check out your local butcher to see if they have them. The location I found here in Central Jersey had them for about $5 per lb vs. $10 per lb or more. This is the reason why I used so many of them because I always like to make a little extra for second helpings and the day after which we know everything you stew tastes better 24hrs later.

I served these over a new fave of mine, Gouda Mashed Potatoes and let me tell you…my guests were not disappointed.


Boozy Braised Beef Short RibsĀ 

1 1/2 – 3lbs of Beef Short Ribs

2-3 tbsp EVOO

1 C flour + 3tbsp of corn starch

Sea Salt (to taste)

Black Pepper (I used fresh but you can use ground as well)

1 bottle (750ml) of Merlot (I went cheap guys like $6 bottle cheap)

1 large yellow onion diced

2-3 carrots sliced

2 celery stalks sliced

3 cups of low sodium chicken stock

5 thyme sprigs (tied with a kitchen string)

3-4 cloves of smashed garlic (i like garlic…and i like a lot of it)

11/2 C of Tomato Paste

1 Bay Leaf

1. Season your short ribs with salt and pepper

2. Lightly toss short ribs in flour/cornstarch mixture (make sure that you shake the excess off)

3. Heat the olive oil your dutch oven and make sure the oil coats the bottom of the pan then cook the short ribs for about 2-3 min per side or until it is brown and has a nice crust on each piece. Be sure not to overcrowd the pan & cook them in batches if need be.

4. Remove the short ribs from the pan, turn down the heat on your stove and add your onions which will help deglaze your pan (with a wooden spoon “buff” the bottom of your pan to get the dredgings up. )

5. After 2-3min add in your carrots, celery and garlic & cook for 5min then add your tomato paste and be sure to stir it well into the vegetables followed by your bottle of Merlot (or Cabernet Sauvignon) Let cook until it has reduced by 1/2.

6. Add in your bay leaf, sprig of thyme and the short ribs.

7. Pour the stock over the meat, turn on low and let it cook for 3hours. Be sure to check on the meat every half hour or so and turn your meat over during the braising process.

With a full fork,





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