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Braised beef short ribs

By   /   June 3, 2012  /   Comments



On a day when you have home chores, try this recipe for Braised Beef Short Ribs. It takes time if you cook on the top of the stove (you need to keep an eye on it) or you can put it in the crock pot. After this reduces, the meat is so tender and the sauce is so rich and good. You must have some potatoes, rice or good biscuits or bread to sop up all that goodness. This dish is very rich. Add a green vegetable for a delicious meal.

Braised Beef Short Ribs

  • 1 package beef short ribs (washed and dried)
  • Salt and pepper
  • 3 tablespoons of oil
  • 2 large onions, chopped
  • 6 cloves of garlic, chopped
  • 1 cup red wine
  • 1 and one half cups hot water

In a heavy bottom, deep pot heat oil. Season ribs on both sides with salt and pepper.

When the pan gets hot, place one layer of ribs in pot. Brown ribs on each side. After all ribs are browned, pour off excess oil. Leave only enough oil to sauté onion and garlic. After sautéing onion and garlic, add ribs back in pot. Pour wine over ribs and add enough hot water to almost cover ribs. Turn heat down and let simmer for 2½ to 3 hours or until rib meat is very tender and braising liquid has reduced. You may cook the ribs in your crock pot after you have browned ribs.


Elaine Barrett, along with husband, Rick, owns and operates The Flower Gazebo on Washington St., in downtown Albany and is part of a family of excellent southern cooks. She recently she has written and published a cookbook, “In the Kitchen with Elaine”.



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