Cookbook:Wine Braised Shortribs

Cookbook | Ingredients | Recipes


  • 3 pounds English-cut shortribs
  • Salt and freshly ground black pepper
  • 1/4 cup Worcestershire sauce
  • 2 cups red wine
  • 3 tbsp tomato paste
  • 1 large onion, diced
  • 1 tbsp smoked paprika
  • 1 1/2 pounds red potatoes, quartered but left unpeeled
  • 2 tbsp olive oil, divided
  • 1/4 cup beef broth
  • 2 tbsp finely chopped rosemary


  1. Heat a 6-quart Dutch oven over medium high heat. Add oil and heat for one more minute.
  2. Season shortribs with salt and freshly ground black pepper. Add to Dutch oven and cook until deeply browned on all sides. Remove and keep warm.
  3. Add remaining oil and onion and sauté until lightly browned at the edges. Add potatoes, shortribs, and remaining ingredients except rosemary.
  4. Place in a cold oven then turn oven to 250°F and bake for 5 1/2 hours.
  5. Remove and skim fat. Serve sprinkled with rosemary.