Delicious Braised Short Ribs With Red Wine Gravy and Vegetables


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Ingredients Nutrition


  1. In a bowl mix together the flour with allspice, seasoning salt and black pepper.
  2. Coat the short ribs in the flour mixture to coat on all sides.
  3. Heat oil in a large pot or Dutch oven over medium-high heat.
  4. Add in the ribs and brown on all sides (this should take about 6-7 minutes).
  5. Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
  6. Add in more oil to the pot if needed.
  7. Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
  8. Add in the fresh garlic the last 5 minutes of cooking.
  9. Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
  10. Add in tomatoes and bay leaves.
  11. Add in broth, Worcestershire sauce and wine; bring to a boil.
  12. Reduce heat to medium-low, cover pot and simmer for about 1 hour.
  13. Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
  14. If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
  15. Season with salt and pepper.

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