Short Ribs With Red Wine And Prune Recipe

Name: Short Ribs With Red Wine And Prune
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 lbs short ribs, well trimmed; salt and pepper; 1/3 cup flour; 1/4 cup olive oil; 2 medium onions, chopped; 2 medium carrots, peeled and chopped; 2 celery ribs, chopped; 6 large garlic cloves, chopped; 1 teaspoon herbes de provence; 2 bay leaves; 1 cup dry red wine; 3 tablespoons tomato paste; 1/2 cup chopped pitted prunes; 4 cups beef broth; 2 tablespoons Dijon mustard; 2 teaspoons chopped fresh flat leaf parsley

Servings: persons

4 lbs short ribs, well trimmed
salt and pepper
1/3 cup flour
1/4 cup olive oil
2 medium onions, chopped
2 medium carrots, peeled and chopped
2 celery ribs, chopped
6 large garlic cloves, chopped
1 teaspoon herbes de provence
2 bay leaves
1 cup dry red wine
3 tablespoons tomato paste
1/2 cup chopped pitted prunes
4 cups beef broth
2 tablespoons Dijon mustard
2 teaspoons chopped fresh flat leaf parsley

1
Sprinkle the ribs with salt and pepper to taste. Roll the ribs in the flour and shake off the excess.
2
In a large skillet, heat the oil over medium heat and cook th ribs in batches, until browned on all sides. Transfer the ribs to the slow cooker.
3
Add the onions, carrot, and celery to the skillet and cook, stirring often, until golden, about 15 minutes. Stir in the garlic and herbs and cook for a minute longer. Add the wine and cook, scraping the bottom for the browned bits, until the wine comes to a boil. Stir in the tomato paste, prunes, and broth. Pour over the ribs in the slow cooker.
4
Cover and cook on low for 8 to 10 hours, or until the ribs are tender and the meat is coming away from the bones. Skim the fat from the surface of the liquid and stir in the mustard. Discard the bay leaves. Taste for seasoning and sprinkle with chopped fresh parsley.

455

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 16 ingredients. The key ingredients include: 4 lbs short ribs, well trimmed, salt and pepper, 1/3 cup flour, 1/4 cup olive oil, and more.

Yes, Short Ribs With Red Wine And Prune 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!

Short Ribs With Red Wine And Prune

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions