Red-Wine Marinated Braised Short Ribs

Red-Wine Marinated Braised Short Ribs
Photo by Scott Phillips


  • 1 medium to large yellow onion, coarsely chopped
  • 1 750-ml bottle hearty, dry red wine such as Zinfandel
  • 2 strips orange zest (about 1 inch wide, 3 to 4 inches long)
  • 4 to 5 lb. meaty bone-in beef short ribs, preferably English style
  • 2 Tbs. red-wine vinegar; more to taste
  • 1-½ tsp. kosher salt; more as needed
  • 2 large cloves garlic, smashed and peeled
  • + 11 more ingredients
    • 3 Tbs. extra-virgin olive oil
    • 1 medium carrot, peeled and coarsely chopped
    • ¼ tsp. allspice berries, coarsely crushed in a mortar or with the side of a chef's knife
    • 1 medium celery stalk, coarsely chopped
    • 2 cups homemade or low-salt canned beef or chicken broth
    • Freshly ground black pepper
    • 2 large sprigs thyme
    • 2 Tbs. tomato paste
    • 4 whole cloves
    • ¼ tsp. black peppercorns
    • 2 bay leaves

Make a sachet by wrapping the garlic, thyme, orange zest, bay leaves, allspice, peppercorns, and cloves in a 6-inch square of cheesecloth, pouch style. Tie the sachet closed with cooking twine. Pour the wine into a medium saucepan, add the sachet, and bring to a boil over high heat. Reduce the he...

View full recipe at Fine Cooking


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