| Level: | Easy |
| Total: | 3 hr 50 min |
| Active: | 35 min |
| Yield: | 4 to 6 servings |
Ingredients
- 5 pounds bone-in short ribs
- 1/2 cup all-purpose flour, plus a pinch
- Kosher salt and freshly cracked black pepper
- 2 tablespoons canola oil
- 3 large carrots
- 2 celery stalks
- 1 large white onion
- One 6-ounce can tomato paste
- 2 teaspoons Italian seasoning
- One 750-milliliter bottle red wine (use a good-quality wine you would drink)
- 3 tablespoons sugar
- 2 cups beef broth
- 3 cloves garlic, minced
- 2 bay leaves
Instructions
- Preheat the oven to 300 degrees F.
- Season the short ribs generously with the flour, salt and pepper. Heat a large Dutch oven or heavy-bottomed pot over high heat and add the oil. Add the short ribs in batches and brown on all sides, about 3 minutes per side. Transfer the ribs to a plate.
- Meanwhile, add the carrots, celery and onion to a food processor and pulse until the vegetables are almost a puree, about 30 seconds.
- Reduce the heat under the pot to medium high, add the vegetable puree and saute, stirring often, until the veggies are softened, about 5 minutes. Add the tomato paste, Italian seasoning and a pinch of flour. Cook, stirring constantly, until the tomato paste darkens slightly, about 3 minutes. Slowly pour in the wine while whisking; whisk until smooth and combined. Add the sugar to the wine. Bring to a boil, reduce to a simmer and cook until the wine is reduced by half, 10 to 15 minutes.
- Stir in the broth, garlic and bay leaves, bring to a boil, turn off the heat and add the ribs back to the pot. Cover, transfer to the oven and cook until the ribs are tender, about 3 hours. Serve over sweet potato polenta.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 1745 |
| Total Fat | 142 g |
| Saturated Fat | 60 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 4 g |
| Sugar | 14 g |
| Protein | 59 g |
| Cholesterol | 287 mg |
| Sodium | 1652 mg |
Reviews
Not sure what happened but after it had cooked in the oven there was no “sauce”. It was all just cooked down veg and the meat. I also found the dish to be too salty.
Great
Hi am Tony I just made this beautiful delicious dish it was so tender and lots of flavor I can’t wait to make this again. Nice job Miss Brown.
Followed it exactly…. Not near enough salt. Added gochugang? Maple syrup and red wine vinegar… then it had some flavor. Also very greasy. Remove the oil after browning the ribs. Recipe cooked ribs to perfection.
Made this last night but paired it with smoke Gouda cheese grits. It was a hit!
A question for someone who has made this lovely sounding dish, would this comfortably feed 6 people?
I’m known for my prowess as the family and neighborhood amateur chef but I now know I can’t hold a candle to Kardea. Beef short ribs are one of my signature dishes. While I hardly ever follow recipes step for step for some reason I made Kardea’s exactly as written and was blown away! They were the best beef ribs I have ever eaten. The ribs were falling apart delicious and the sauce was the best ever. Kardea is the real deal!
I have only made short ribs 1 other time and I wasn’t impressed, but these-wow! I followed recipe exactly except I cut back sugar to 2 Tblsp. This is the only recipe I would ever use for short ribs. Gravy was delicious too!
Fall off the bone yummy!!
Miss Brown nailed this one.
It’s absolutely fantastic and quite simple.
This is my 3rd /4th time making it.
It makes this weekend cook look good.
Cheers all
It’s absolutely fantastic and quite simple.
This is my 3rd /4th time making it.
It makes this weekend cook look good.
Cheers all