Braised Beef Ribs in Red Wine

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Costine Brasate al Vino Rosso

  Serves 8 People


  • 6 lbs Beef Short Ribs
  • 8 slices of Bacon
  • 2 medium-sized Onions
  • 3 stalks of Celery
  • 3 medium-sized Carrots
  • 8 cloves of Garlic, smashed
  • 6 cups Beef Stock
  • 1 cup Italian Red Wine
  • 8 sprigs of fresh Thyme
  • 8 Bay Leaves
  • Salt and Pepper to Taste


  • Preheat oven to 375 degrees Fahrenheit
  • Dice the onions, celery and carrots and set aside
  • Season short-ribs well with salt and pepper
  • In a frying pan cook the bacon over medium heat, remove and set aside
  • To the same frying pan saute the ribs until nicely brown
  • Add the diced onions, celery, carrots, and garlic to the browned short ribs
  • Saute for two to three minutes to tenderize the vegetables
  • Add the red wine and reduce slightly, then add the beef stock and simmer for 20 minutes
  • Chop the reserved bacon and add with the thyme and bay leaves to the above mixture and return to a boil
  • Place in an oven-proof dish in the the preheated oven and bake for 90 minutes
  • Remove the ribs from the stock and set aside
  • Reduce the stock by half and strain
  • Add the ribs to the strained stock and reheat and serve