Classic Red Wine-braised Short Ribs
  • 3 pounds Certified Angus Beef ® boneless chuck short ribs, cut in 4-ounce chunks (2”x3” each)
  • 2 teaspoons coarse kosher salt
  • 2 teaspoons fresh cracked black pepper
  • 2 tablespoons canola oil
  • 1 large onion, chopped
  • 1 celery stalk, chopped
  • 1 carrot, peeled and chopped
  • 1 tablespoon minced fresh rosemary
  • 1 tablespoon fresh thyme
  • 5 bay leaves
  • 1 (6-ounce) can tomato paste
  • 1 cup red wine
  • 1½ cups beef broth
  1. Preheat oven to 250°F.
  2. Season beef with salt and pepper. Heat oil in large Dutch oven over medium-high heat. In two batches, sear on two sides until well browned (1-2 minutes per side); remove from pan.
  3. Add onion, carrot and celery; sear over medium heat for 2 minutes, stirring occasionally. Stir in tomato paste and herbs followed by red wine. Allow to boil and thicken, stir in beef broth; add short ribs and close lid.
  4. Place in oven and cook for 5-6 hours until short ribs fall apart when pressed with a fork. Skim excess fat and serve.
  5. Hot tip for extra flavor: Make a day ahead. Transfer short rib pieces to a casserole pan. Discard bay leaves and any excess fat from top of braising liquid, puree vegetables with sauce and pass thru a screen. Pour half of sauce over short ribs, cover with foil and refrigerate. Day of serving place covered casserole pan in 250° F oven and bake 30-45minutes. In a small saucepan heat remaining sauce (thinning with water as necessary) and serve with short ribs.
Recipe by Certified Angus Beef brand blog - Go Rare at