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Short Ribs Braised in Merlot


From CIA Bistro Cooking Boot Camp

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  • 5 lbs - Beef short ribs, cut in 5 inch lenghts
  • salt - as needed
  • ground black pepper - as needed
  • 1/2 cup - canola oil
  • 1/2 cup - onion, diced
  • 1/2 cup - carrot, diced
  • 1/2 cup - celery, diced
  • 6 each - Garlic Cloves, peeled
  • 8 each - Thyme Sprigs
  • 1 each - Bay Leaf
  • 2 Bottles - Merlot
  • 6 cups - Chicken Stock
  • 2 cups - Tomato Puree


Servings 8
Preparation time 30mins
Cooking time 180mins


Step 1

1- Season the ribs as needed with salt and pepper. Saute the ribs in the oil in a stockpot over high heat for 3-4 minutes, or until browned
2-Add onion and carrot. Cook for 5 minutes until carrots are soft. Stir in celery, garlic, thyme, and bay leaf.
3-Add the Merlot and simmer until the sauce has reduced by half, about 15 -20 minutes.
4- Add 2 cups of stock and the tomato puree. Return ribs to the pot. Bring to a boil. Reduce to low and cover with a tightly fitting lid. Cook until ribs are tender, about 2 hours
5- Remove ribs from the pan. Skim off the fat from the top of the cooking liquid and strain the remaining liquid. Bring to a boil and cook 10 minutes or until the sauce coats the back of a spoon (nappe). Adjust the seasonings to taste.


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