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Wine Braised Beef Short Ribs


3 lbs beef short ribs (usually come boneless)
1/2 – 3/4 bottle red wine
1 tbsp beef boulion
1/3 cup balsamic vinegar
2 onions sliced very thin (half circles)
1/4 cup brown sugar
dash of fresh ground nutmeg
salt & pepper to taste
corn starch or flour to thicken


Preheat your oven to 350.

Start by cutting the short ribs into manageable pieces. I like to cut them into 3/4in thick by 3in long pieces. Take two onions and slice them paper thin. In a bowl, combine all the ingredients except for the salt and corn starch or flour, and let it marinate for a few hours, mixing it up every once in a while.

Place the marinade in a baking dish, making sure that there is enough wine to cover the meat. If you need more wine, just add more. Cover the dish with aluminum foil and let it cook for about 2.5 – 3 hours. You’ll know the meat is done cooking when it is tender enough to pull apart without much force.

You’ll notice that there is a lot of oil floating atop the short ribs. At this point, drain the remaining marinade (and whatever onions haven’t melted away) into heat-proof glass vessel (the liquid will still be pretty hot). Let it sit for a minute to separate and use a spoon to skim off all the oil from the top. Put the marinade into a pot and reduce by half. Mix your corn starch or flour with about 1/4 cup of water and add slowly to the marinade to thicken. Once you’ve reached a thick consistence, add the short ribs to the marinade and let them soak in the hot marinade for a few minutes, or simply pour the marinade over the meat.

George Christidis