Red Wine Braised Short Rib

Did you know that the BBVG in-house butcher does custom orders? I hosted a lovely five-course dinner party for a friend’s birthday this weekend (see my Instagram @agsinspace for the other four courses!) and for the main course, I cooked a delicious red-wine-braised short rib. I called ahead and ordered enough short rib for eight of us (plan two pieces per person) and picked it up later that same day. It was fresh cut, locally sourced and ready to go!

For the meat preparation, I favour a hard sear followed by a nice low and slow cook. It’s a great meal to make for a dinner party as you don’t have to cook to order or time it to the minutes. Just pop it in your slow cooker and leave it on warm prior to serving. I served mine with whipped potatoes (with the jus from the rib!) and gorgeous curry roasted multi-colour carrots.

Red Wine Braised Short Rib Recipe (serves 8)

16 pieces of short rib
4 pieces bacon diced
salt and pepper, to taste
2 tbsp. olive oil
2 tbsp. tomato paste
1 whole medium onion, rough diced
2 stalks celery, rough diced
3 whole carrots, rough diced
2 whole shallots, peeled and finely minced
2 cups red wine
2 cups beef broth
4 sprigs thyme
4 sprigs rosemary

  • Turn slow cooker onto high. Pour in broth and whisk in tomato paste and allow to heat.
  • Salt and pepper ribs. Set aside.
  • In a large dutch oven or cast iron, cook bacon over medium heat until complete crispy and all fat is rendered. Remove and place into slow cooker.
  • Add olive oil to pan and raise heat to high. Add 1/2 herbs. Sear off short ribs on all sides, about a minute per side. Remove ribs and place in slow cooker. Turn heat to medium.
  • Add onions, carrots, and shallots to pan and cook for 2 minutes. Pour in wine and scrape bottom of pan to deglaze. Bring to a boil and cook 2 minutes. Pour into slow cooker.
  • Add remainder of thyme and rosemary sprigs (whole) to the slow cooker. Add more salt and pepper.
  • Put lid into slow cooker and cook on high for about 5 hours. Ribs should be fork-tender and falling off the bone.
  • Serve over mashed potatoes with a little bit of the braising liquid.

If you’re keen, skim fat off the top of the liquid, pour into a pan on medium heat. Whisk in some flour and make into a lovely gravy! (Alternate: I will often pour liquid into a blender with all the veggies to make a gorgeous thick gravy.)