- Bone-in short ribs 8
- Salt 1 tsp • 1 kcal
- Olive oil 2 tbsps
- Onion 1 large
- Carrots 2
- Vegetable broth 2 cups
- Red wine 1 cup
- Tomato juice 2 cups
- Stalks celery 2
- Garlic 2 cloves, smashed
- Water 1 cup
- Fresh marjoram 1 bunch
- Fresh thyme 1 bunch
These braised short ribs are incredibly delicious, cooked slowly in wine and broth. Ribs are a very rich winter dish, easy to prepare and that will not disappoint your guests.
How to make braised short ribs
Remove excess fat from the ribs, wash thoroughly under running water and dry with kitchen towels.
Season the ribs with garlic, salt and pepper. In a thick-bottomed pan, put the oil and when it is very hot, add the ribs and brown on all sides. It is important that the pan is kept very hot so it is better to brown the ribs in pairs.
Then in the same pan, put the onions and stir fry until they are transparent; add carrots and celery, and cook for 5 more minutes.
Add thyme, marjoram, vegetable broth, wine and water, bring to a boil and cook covered for about 15 minutes. Remove the thyme and marjoram and beat in the blender for at least 3 minutes until the sauce has a completely homogeneous consistency.
Put the ribs on a baking sheet, cover with the whole sauce and bake on low heat for two to three hours. If you wish you can cover the tray with aluminum foil so that the ribs are more tender. The meat of the ribs should be very soft but not get rid of.
What wine goes with braised short ribs
You can combine the braised ribs with a deep and substantial red wine like a cabernet.
Servings: 6 Amount per serving Calories 455 % Daily Value* Total Fat 30.6g 39% Saturated Fat 12.8g 64% Cholesterol 120mg 40% Sodium 1016mg 44% Total Carbohydrate 10g 4% Dietary Fiber 1.7g 6% Total Sugars 5.7g Protein 29.6g