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Red Wine Braised Short Ribs

I love sifting through recipes. My mind executes each step. I think about what each ingredient has to offer as I intuit how the layers of flavor and textures will develop. My family says I cook like a mad magician however I would declare myself a down to earth food loving home cook. I use this skill to choose recipes that are not only nourishing but tastes utterly delicious. When you choose quality ingredients you don't need fussy techniques to cook good food.

My go to favorite recipe ever is red-wine braised short ribs. Though it is a tough call to limit this easy recipe to just one cut of meat or even cooking style. I have often used oxtail in this recipe because it delivers a rich earthy punch to your mouth-hole. Especially when cooked in a dutch oven over an open fire but you will not be disappointed making it in the oven or even on the stove-top. The key ingredient is to "walk-away".

You can make a small amount or scale the recipe up if you want to portion out and freeze ready to heat meals for those nights you don't feel like cooking. Let me tell you a secret, you don't need to cook every night if you make a little extra and save it. Often recipes like this one taste even better the next day as all the flavors marinade together.

Start off with about three pounds of short ribs and give them a good flash sear with a little oil in a hot oven safe pot. You want them real nice and brown. Take the short ribs out but keep the drippings as it's full of natural flavor. Add a couple stalks of celery, an onion sliced in quarters, and a large carrot.

Let that cook for a few minutes. Now introduce flour, tomato paste, and wine to the party. I am usually the only one at my parties but this dish is made to share with your friends on a lazy Sunday afternoon.

It is time for the short-ribs to get back in on the action. Just like you, they love wine. Put ‘em back in. Add in the herbs, garlic, and cook for a bit. Okay more like 2.5 hrs but who's counting when you already opened another bottle of wine. Sometimes I like adding a handful of shiitake mushrooms also.

Cover and move the pot to a preheated oven (350'F). Go watch "I think you should leave now with Tim Robbins." Just don't spit out your red wine laughing.

A few episodes later, your braise is done. Your home will smell better than an overpriced crackling candle. The best part? You spent your Sunday how you normally would.

This time your reward for binge watching TV, accidentally falling asleep, is super juicy fall apart short ribs.


3 pounds beef short ribs, cut into pieces

1 tsp kosher salt and freshly ground black pepper

2 olive oil

1 large onions, quartered

1 large carrot, peeled, chop into chunks

2 celery stalks, chopped

a handful of shiitake mushrooms (optional)

2 tbsp cornstarch (gluten free)

1 tbsp tomato paste

1 tbsp worcestershire sauce

500 ml (2 glasses) dry red wine

sprigs of parsley (1 tsp dry)

sprig thyme (1 tsp dry)

sprig oregano (1 tsp dry)

sprig rosemary (2 tsp dry)

2 bay leaves

1 head of garlic, peel and crush

2 cups beef stock

Traditionally served over steamed rice or mash potatoes but cauliflower rice would be just as wonderful. Alternatively, if you are entertaining friends do this all in a dutch oven over the coals and make some good memories.

#weekendmealkits #homecooking #friedrichsmarket

#lowcarb #comfortfood #keto

1139 Frederick Ave, St. Joseph, MO        

Phone: (816) 646-1301

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