05/19/2026
Red W**e Braised Short Ribs
A rich, slow-braised short rib recipe made with red w**e from Rancho Guejito.
Ingredients
* 2.2 lbs bone-in beef short ribs
* Salt and black pepper, to taste
* 1 to 2 tbsp oil
* 2 carrots, diced
* 2 celery stalks, diced
* 1 yellow onion, diced
* 2 tbsp tomato paste
* 2 tbsp flour
* 1½ cups red w**e
* 2 cups beef stock
* Water, as needed to cover ribs
* 2 bay leaves
* 2 sprigs rosemary
* 4 to 6 sprigs thyme
* ½ bulb garlic, cloves peeled and lightly smashed
* Chives, chopped for garnish
Instructions
1. Pat the short ribs completely dry with paper towels. Generously season all sides with salt and pepper.
2. Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add oil.
3. Sear the short ribs for about 3 to 4 minutes per side until deeply browned. Work in batches if needed so the pot is not overcrowded.
4. Remove the ribs and set aside.
5. In the same pot, add the carrots, celery, and onion. Cook for about 6 to 8 minutes until softened and lightly caramelized.
6. Stir in the tomato paste and flour. Cook for 1 to 2 minutes, stirring constantly.
7. Pour in the red w**e and scrape up all the browned bits from the bottom of the pot.
8. Add the beef stock, bay leaves, rosemary, thyme, and garlic.
9. Return the short ribs to the pot. Add enough water so the ribs are mostly covered.
10. Bring to a gentle simmer, then reduce heat to low. Cover and cook for about 4 hours, stirring occasionally, until the meat is fall-apart tender.
11. Remove the herbs and bay leaves before serving.
12. Garnish with chopped chives and serve with mashed potatoes, polenta, or crusty bread.
