These are everything that short ribs should be...full of herbs and robust flavors. They are slow-cooked for hours to ensure all of the richness is infused into the meat. Adding carrots, onions, and celery salt give them an extra layer of flavor and the red wine brings in the full-bodied element that fermented grapes do, so gracefully.
Watch me make Herby Braised Short Ribs here
More about Herby Braised Short Ribs
This is the type of dish that tastes even better the next day. You can pair this with many different starches such as orzo, rice, other kinds of pasta, or just enjoy it alone as a hearty stew. For the broth, you can use chicken (this is actually what I used because I had it on hand) but you can also use vegetable and of course beef broth which would be optimal. Use what you can find, it really won't make much of a difference because it will get completely overshadowed by all the other flavors.
I used a Vidalia, Onion but a White Onion would work well also.
What type of wine should I use?
I used Merlot for this dish and I will preface this section by stating that I am not a wine connoisseur, but I do appreciate certain wines that work with certain flavors. This one does the trick here. If you know of a wine that is very similar, and you happen to have it on your rack instead of Merlot, use what you have-only do this if you are well versed about wine and its properties.
Use celery salt if you can
Celery salt is a really great kitchen staple to have in your pantry but you can forego it if you're not able to find any. As with any recipe that doesn't involve baking, feel free to adjust any salt and pepper to your liking. Just keep in mind that salt and pepper play a huge role in the science of food, they are not typically used to make food "salty or peppery," more so to break down elements and enhance other flavors.
How to brown the short ribs
Before browning the meat, you can use a couple tablespoons of olive oil but be sure to keep the amount of oil small as the meat will render some of its own fat. If you use cast iron or a Dutch oven, you may not need even need to add the oil at all.
If you happen to have a slow cooker, this is the perfect meal for that but it does just fine on the stove as well; that's actually how I prepared it.
Enjoy these Herby Braised Short Ribs!!
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Herby Braised Short Ribs are full of herbs and robust flavors. They are slow-cooked for hours in a broth filled with herbs.
1 ½ pounds short ribs (about 4)
1 ½ cup red wine (Merlot)
1 ½ cup broth
3 garlic cloves
1 whole onion, diced (I used Vidalia)
2 tsp celery salt
½ tsp pepper
6 large sprigs of rosemary
10 sprigs of thyme
6 large sprigs of oregano
Coat a large pot with olive oil and brown the short ribs, meat side down. Use medium-high heat for this process. After a couple minutes turn the meat, cooking for about a minute on each side. While the meat is browning prepare the vegetables. Skin and slice the carrots, dice the onion, and peel the garlic cloves. Turn stove on low heat and add the vegetables to the pot. Make sure you return the short ribs to meat side down before adding the liquid.
Add the red wine, broth, and herbs. Ensure that the herbs have been at least partly submerged in liquid. Cover and cook on low heat for 3 hours. After the third hour, give everything a little stir and check the tenderness of the meat as well as amount of liquid. Add celery salt and pepper. Cover once again and continue to cook for another 3 hours. After 6 hours your meal will be complete and the meat should be falling off the bone.
I used a Vidalia onion.
Any type of broth will work, especially beef broth.
- Prep Time: 10 minutes
- Cook Time: 6 hours