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Red Wine Braised Short Ribs with a Rosemary Mash



What You’ll Need:

  • 5 lbs English Cut Short Ribs
  • salt & pepper
  • coconut oil
  • 3 medium onions, chopped
  • 3 medium carrots, peeled, chopped
  • 2 celery stalks, chopped
  • 3 tbsps flour
  • 1 tbsp tomato paste
  • 1 750ml bottle of full-bodied red wine
  • 10 sprigs of flat leaf parsley
  • 2 sprigs of rosemary
  • 4 sprigs of oregano
  • 8 sprigs of thyme
  • 2 dried bay leaves
  • 1 head of garlic, halved cross-wise
  • 4 cups water


  1. Season & brown your short ribs on all sides in coconut oil and preheat your oven to 350F
  2. Put your browned short ribs on a plate to rest
  3. Add some more oil if needed and brown your onions celery and carrots for 5 mins, stirring and scraping the bottom of the pan to pick up all the brown bits
  4. Add in your tomato paste and let it come to a deep brown colour (2-3 mins)
  5. Add your half bottle of wine, bring to a boil, then simmer for 20 mins until reduces half in size
  6. Add in your whole herbs, garlic and ribs
  7. Cover and put in the oven for 2 – 2.5 hours, until the meat falls off the bone.
  8. Plate and serve with good mashed potatoes, I love a good rosemary in mine 🙂

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