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wine braised beef short ribs

=Twice-Cooked Drunken Beef Short Ribs

  • Author: Jess Pryles



45 lb bone in short rib pieces

4 tbsp olive oil

1 large onion, diced

2 large carrots, diced

3 cups Manischewitz or sweet red wine

3 cups beef stock

1/4 cup Worcestershiore sauce

bunch of thyme

salt to taste


  1. Preheat an oven to 320f.
  2. Season the short ribs well on all sides with a generous amount of kosher salt.
  3. Place a dutch oven over high heat and add the olive oil. Working in batches, brown the short ribs, taking time to develop the crust. Set aside once browned.
  4. Add the onion and carrot to the pot the ribs were browned in, and reduce the heat to medium. Cook until vegetables have softened and turned translucent, about 5 minutes.
  5. Add wine, Worcestershire and thyme, and scrape up any browned bits stuck to the bottom of the pot. Bring to vigorous simmer and reduce liquid by half.
  6. Once liquid is reduced, add the stock and bring to the boil. Add in ribs in a single layer, cover and place in the oven for 2-3 hours, until the meat is tender and a knife can be pushed through without any resistance.
  7. Remove pot from oven, and turn on broiler to high. Line a baking tray with greaseproof paper, then carefully remove ribs from pot and place onto tray, making sure there are no vegetables stuck to the surface of the meat.
  8. Place tray under broiler and brown for 7-10 minutes to create a dark and crusty exterior. Check the ribs every few minutes to ensure they do not burn. If they are burning on the edges without coloring, move to a lower rack or change broiler setting to low.