Braised Beef Short Ribs in Red Wine Tomato Sauce

Braising is a cooking technique that combines searing and cooking in a liquid. Usually it works well with tougher meats and is a easy way to create a flavorful dish. I decided to braise beef short ribs!


Bone in short ribs, tomato paste, bacon, mixed herbs, bay leaves, mirepoix, beef broth, red wine (don’t worry, I didn’t drink any!), flour


take out of oven, should be tender

Plating time!

One of the reasons I like this recipe is that you do not need to be too precise with the temperatures, and it will always come out perfectly cooked. It is also very versatile with easy changes, for instance, it is just as good with soy sauce, five spice, sesame oil, and brown sugar instead of red wine/tomato/herbs for Asian style short ribs. Or add curry paste and coconut milk–Thai or Jamaican spices? How about Mexican dried chipotles with a dark chocolate mole? The possibilities are endless!

5 thoughts on “Braised Beef Short Ribs in Red Wine Tomato Sauce

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