Red Wine-Braised Short Ribs With Carrots Recipe (2024)

I used to make "beef burgundy" back in the 70s in the exact same way-this is wonderful with short ribs. I would note that I used the potato starch to thicken the sauce, but it didn't work too well-I would try a classic beurre manie the next time, a la Julia-just smash butter with flour and make a slurry with the braising liquid and return to the pot.

Wow. Made this tonight. Added shiitake mushrooms. I browned the meat etc....then after added it to my crockpot. Followed recipe but after skillet directions put meat in crockpot. Cooked onions in skillet, added to pot. Cooked wine and tomato paste in skillet then added to crock pot. Cooked one hour on high, then a few hours on low. Made the carrots as instructed. It was fantastic. Would cut fat off before plating the food next Time. It was a lot of work doing it on the dinner plate. Delicious.

This was delicious! I made a half recipe with just over 2 lbs of short ribs for 2 of us. My teenager would have preferred more carrots and fewer leeks, so I’ll adjust next time. Made mash potatoes and a salad for sides, delicious Sunday dinner on a cold winter night.

It was awesome, ended up leaving my dutch oven on the stove top, and braised it for 4 hrs... soooo good!!

This is my all-time favorite short rib recipe. I don’t make it on a regular basis but it’s one I turn to in the cooler months. It’s delicious even with vegetable broth, white wine, and a few other substitutions. If possible, refrigerate the ribs overnight and remove the fat before proceeding. Since most beef short ribs do have plenty of fat, that one thing can make all the difference.

Outstanding! I did it all with just the Dutch oven, though, briefly removing the meat and onion to add the tomato paste and wine, and then putting everything back in the same pot and pouring in the broth. I agree with the potato starch comment. It was tough to thicken for some reason. Really delicious, though!

Made this last night. Perfect for a snowy, cold day project. It was delicious. I did thicken the sauce after reducing prior to serving. I also added chucks of carrots mid way through the cooking time. No leeks. Served over garlic mashed Yukon Golds with a bottle of Zinfandel. I loved the bay leaf attached to the onion with a clove. It perfumed the air when I opened the pot to add the carrots.

Have done this several times...skim fat first, see note at end of recipe.I put the Dutch oven on low for about an hour, once you get some simmer bubble for at least 15 minutes the ribs will be ready to eat.

I also stopped at #5 and see David's reheating instruction. Is it OK to take the dutch oven directly from the frig to the stove top, or should I leave the dutch oven out and let it warm to room temperature before putting it on the stove?

If i put it in the refrigerator for the next day what is the preferred re-heating method? back on top of the stove? oven? microwave would prob toughen the meat? please advise.

This was delicious, served with a yellow cauliflower purée. However I don’t see why you would cook the carrots this way or why the sauce would need that additional water. Added the carrots to the meat with about 25 min to go, and added the leeks sautéed in butter at the end. Much simpler and tastier.

I made 1/2 Recipe with 2 lbs short ribs, followed recipe exactly. In 2 1/2 hours baking in 350 oven, tightly covered in a cast iron Dutch oven. Meat bwas tender and flavorful but ALL the liquid was gone. Recommend baking at a lower temp or checking in the middle to see if more stock is needed.

The bones fell out of the meat after it was cooked, and there was a LOT of fat and connective tissue on the underside, even after cooking. But I removed this carefully and was left with a beautiful piece of meat, with almost no fat left on it. Made it the day before and removed an inch of fat from the gravy before reheating it and straining it. Added the meat to the gravy to warm them up. With mashed potatoes and the carrots and leeks, I was told that the meal was "restaurant quality." Delish!

Didn't love it. I used 4 lbs of English cut and that was all that would fit in my large Dutch oven. Maybe braising for more than 2.5 hours was needed? I wouldn't really consider the end result a sauce - it was too watery and I added the cornstarch. Just kind of an overall meh dish for the time put into it. The carrots and leeks were probably the best part

Question: Does using two halves of the onion provide more flavor than dicing the onion, browning and then adding to the pot with ribs?

This was very good. I used the crockpot. What I liked the most was that the vegetables were separate (buttery and delicious), not all in the meat juices. The leeks and carrots (and I added a few potatoes) were a great addition.

Fabulous recipe!!!

Any thoughts or suggestions for a substitution or just omitting the cloves (which I don’t have because I don’t like them)?

You can't go wrong with short ribs braised in red wine, but it is the flourishes that David Tanis adds that make this recipe go. The carrots and leeks are a revelation. The silky earthy sweetness of this side dish is delicious. And although it might seem like a minor thing to some, the half onions with the bay leaves and cloves are delectable.

Loved this recipe! Super easy—braising for 2 hours wasn’t quite enough and after 3 hours it was amazing. I would go as long as possible!!

Serve it with mashed potatoes and roasted Brussel sprouts. Family raved.

Had 1 lb of short ribs (for 2 people) so had to reduce ingredients radically--a petite stew, but rich and delicious. Cooked at 325 rather than 350, turning ribs several times, and added carrots for last 45 minutes. Did not turn out soupy, in fact very little sauce. Like others, I used the same dutch oven for the whole stew recipe, although I supposed the point of browning in skillet rather than dutch oven is lower sides=better browning. But mine browned fine in any case.

Okay made this as our Valentine's Day Meal bought about a pound and half of short ribs. Followed the recipe but reduced the amount of beef broth 2 cups.. Definitely on the keeper list. A lot easier then the "beef burgoundyt" recipe that I still make once a year for a special occasion.

OK, how bad is it that I used a couple of tablespoons of ketchup as a substitution for my disappeared tomato paste? Otherwise, followed the recipe and--so delicious!