| Level: | Easy |
| Total: | 3 hr 15 min |
| Active: | 15 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt and freshly ground black pepper
- 2 1/2 pounds beef short ribs
- Olive oil, for searing
- 3 carrots, finely diced
- 3 cloves garlic, minced
- 1 medium onion, finely diced
- 1 cup red wine
- 1 cup beef broth
- 1 baguette
Instructions
- Preheat the oven to 300 degrees F.
- Salt and pepper the short ribs. In a heavy pot, heat a couple tablespoons of olive oil over high heat. Sear the short ribs on all sides, about 2 minutes. Remove to a plate.
- Reduce the heat to medium high. Add the carrots, garlic and onion and begin to cook, stirring. After a minute or 2, pour in the wine and broth and stir to combine. Set the short ribs back in the pot, put on the lid, transfer to the oven and bake until the short ribs are tender and literally falling off the bone, 2 1/2 to 3 hours.
- Transfer the ribs to a board, then remove the meat from the bones and shred. Skim the fat from the top of the vegetables, return the meat to the pot and stir.
- Meanwhile, bake the baguette until warm, about 10 minutes. Split it down the middle and spoon the short rib meat down the length of the bottom of the baguette. Then spoon the veggies and some sauce over the top. Place the other half of the baguette on top, then slice into pieces with a sharp serrated knife. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1465 |
| Total Fat | 112 g |
| Saturated Fat | 46 g |
| Carbohydrates | 50 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 51 g |
| Cholesterol | 215 mg |
| Sodium | 1307 mg |
Reviews
Omgeeee. This was delicious. I had to change 1 cup of red wine to half a cup and then 1 1/2 cups of beef broth. But will definitely add the full cup of wine next time I make it. I also used ciabatta bread.
Made it yesterday, i added a can of green chili and adobo spices, and a can of tomato sauce.
With Wine .Because the sauce didn’t have ton of flavor.
With Wine .Because the sauce didn’t have ton of flavor.
I loved it, we made tortes sandwiches with tomato and lettuce on a roll, and tacos with the shredded meat. The gravy i added 1pkg of dry brown gravy, and heavy cream. To mellow it out.
My son loved it bad so did i. Will make this again but in my crockpot.
Absolutely delicious! Made exactly as the recipe. Best to cool in the frig and skim the fat. The meat is. So tender and flavorful. Will definitely make again. Thanks Ree!
Delicious. The meat is so tender. I did not use wine, just doubled the beef broth. My husband and I both loved it.
very tender, will make again
Amazing! Made it tonight after watching yesterday. Very tasty and will definitely become one of my go to recipes!!
Made the short ribs and served over rice with toasted garlic cheesy sour dough bread. A big winner. Extremely flavorful and oh so tender meat. I substituted diced mire poix for the onion and carrots. Used a nice NY Cabernet Franc for the wine. Super results!
I made this recipe the day after I watched the episode on Saturday morning. I never had a good short rib recipe & therefore had never made short ribs. I followed the recipe exactly & we loved loved loved it! Perfectly delicious & there were no leftovers! I will make this again & again!
I made this today for dinner. I cooked it to the recipe except when I browned the ribs in EVOO before you add the Onion and Carrots drain ALL the fat. I got almost 1/4 cup of fat. The remnants remaining are all you need. I added the Onions, Carrots, Beef broth and Wine and in the oven about 3 hours. The Short Ribs are VERY fatty so I drained the juices in a fat separator again. I added the juices back to the ribs that I had broken up with two forks I warmed up a Ciabatta roll. It was YUMMY!!