Beef Short Ribs Braised in BBQ Red Wine Sauce

Name: Beef Short Ribs Braised in BBQ Red Wine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup flour; 1 tablespoon Creole Seasoning (page 167); 8 beef short ribs (3 1/2 to 4 pounds); 1/4 cup olive oil; 1 large onion, sliced into thin slivers; 1 green pepper, sliced into thin slivers; 2 jalapeno peppers, seeded and minced; 3 bay leaves; Kosher salt and black pepper; 4 large cloves garlic, minced; 1 cup dry red wine; 1 1/4 cups Mutha Sauce (page 165); 1 teaspoon dried thyme; 1/4 cup water; 2 teaspoons chopped fresh Italian parsley

Servings: persons

1/4 cup flour
1 tablespoon Creole Seasoning (page 167)
8 beef short ribs (3 1/2 to 4 pounds)
1/4 cup olive oil
1 large onion, sliced into thin slivers
1 green pepper, sliced into thin slivers
2 jalapeno peppers, seeded and minced
3 bay leaves
Kosher salt and black pepper
4 large cloves garlic, minced
1 cup dry red wine
1 1/4 cups Mutha Sauce (page 165)
1 teaspoon dried thyme
1/4 cup water
2 teaspoons chopped fresh Italian parsley

1
Preheat the oven to 325.
2
Mix up the flour and Creole Seasoning.
3
Roll the ribs around in it til theyre coated on all sides.
4
Fire up a skillet over medium-high heat and add the oil.
5
Brown the ribs til crusty on all sides, about 5 minutes per side.
6
(If the ribs dont all fit in the pan at once without crowding, do them in batches.)
7
Move the ribs to a baking pan just big enough to hold them close.
8
Pour off all but 2 tablespoons of the hot oil from the skillet.
9
Toss in the onions, green peppers, jalapenos, and bay leaves and cook, scraping in all those tasty brown bits clinging to the bottom of the pan.
10
Season with a big pinch of salt and a dash of pepper, and cook til soft and light brown; then add the garlic and cook a minute more.
11
Pour in the red wine and let it bubble for 1 minute while scraping the skillet again.
12
Add the Mutha sauce, thyme, and water and simmer for a couple of minutes til blended.
13
Douse the ribs with the sauce and cover the pan snugly with foil.
14
Bake for 2 hours.
15
Remove from the oven and uncover.
16
Skim off the fat floating on the surface.
17
Stir up the sauce and taste for seasonings.
18
Give the ribs a flip, cover them up again, and pop them back in the oven for another half hour or so, til theyre fork tender.
19
Pull the ribs out of the oven, and fish out and discard the bay leaves.
20
Reduce pan sauce if necessary.
21
Serve each person 2 hot and steamy, well-sauced ribs sprinkled with parsley.

844

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup flour, 1 tablespoon Creole Seasoning (page 167), 8 beef short ribs (3 1/2 to 4 pounds), 1/4 cup olive oil, and more.

Yes, Beef Short Ribs Braised in BBQ Red Wine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!