I adapted this recipe to our taste from several short rib recipes. The beef is melt-in-your-mouth tender and the flavor is delicious. I serve it with mashed potatoes. The ultimate comfort food meal!
Short Ribs with Wine Sauce
- 6 beef short ribs, trimmed of fat
- Sea Salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 1/2 cups chopped onion
- 4 cups large-diced celery (6 large stalks)
- 2 carrots, peeled and large-diced
- 3 garlic cloves, finely chopped
- 3/4 cup burgundy or other dry red wine
- 1 small can V-8 juice (if you want a little extra kick, use the Spicy Hot V-8)
- 4 cups beef stock
Heat the olive oil in a large Dutch oven and sear the short ribs. Add the onion, celery, carrots, and onion and cook over medium-low heat for 20 minutes, stirring occasionally. Add the garlic and cook for another 2 minutes. Remove ribs. Pour the wine over the vegetables, bring to a boil, and cook over high heat until the liquid is reduced by half, about 10 minutes. Add 1 tablespoon salt and 1 teaspoon pepper. Place the ribs on top of the vegetables in the Dutch oven and add the beef stock, V-8 juice. Bring to a simmer over high heat. Cover the Dutch oven and bake for 2 hours or until the meat is very tender. Carefully remove the short ribs from the pot and set aside. Cook the vegetables and sauce over medium heat for 20 minutes, until reduced. Or, for a thicker sauce, add 1/2 cup of beef broth with 3 Tablespoons corn starch dissolved in the liquid to the cooking vegetables. Put the ribs back into the pot and heat through. Serve with the vegetables and sauce. I serve this over mashed potatoes.
Crock Pot Version:
I love using my crock pot! It is so nice to come back in the house after working with the animals all day and smell the heavenly aroma!
Sear short ribs in olive oil (if you are really running short on time you can skip the searing, but it does give the meat wonderful flavor and color). Add chopped onion, celery, carrots and garlic to crock pot. Combine beef broth with wine and V-8 juice, pour over vegetables. Lay seared short ribs on top of vegetables, season with sea salt and fresh ground pepper. Cook on low 6-8 hours.
To serve: Remove short ribs to platter, keep warm. With crock pot on high, stir in 3 tablespoons corn starch dissolved in about 1/2 cup cold water or beef broth. Stir and cook until sauce thickens, about 4-5 minutes. Serve over mashed potatoes.