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Red Wine Braised Country Ribs

November 19, 2019 • 0 comments

Red Wine Braised Country Ribs
Short ribs are a cut taken from the blade end of the loin close to the pork shoulder. The meat is typically thick on both sides of the bone. They tend to have a good amount of fat and connective tissue, which makes braising a great choice for cooking.
  • Prep Time:
  • Cook Time:
  • Servings: 6


  • (5 lbs) Pork Country Ribs
  • (to taste) Salt and pepper
  • (3 Tbs) A2 COW Ghee (Glass)
  • (3 medium) Onions, Yellow
  • (3 medium, peeled and chopped) Carrots
  • (2, chopped) Celery stalks
  • (3 Tbs) Flour, Whole Einkorn
  • (1 Tbs) Tomato paste
  • (3 cups) Red Wine (preferably Cabernet Sauvignon but any will do it)
  • (2 tsp) Parsley
  • (1-1/2 tsp) Thyme
  • (1 tsp) Oregano
  • (1/2 tsp) Rosemary
  • (2) Bay leaves
  • (1, halved crosswise) Head of Garlic
  • (4 cups) Beef Bone Broth


1 - Preheat oven to 350F. Heat ghee in Dutch oven over medium high heat. Season ribs with salt and pepper.

2 - Working in batches, brown short ribs on all sides in the Dutch oven. It should take about 8 minutes per batch. Once browned, transfer onto a plate.

3 - Add onion, carrots, and celery to the pot. Cook until onions are tender and browned.

4 - Add flour and tomato paste. Stir and cook for 3 minutes.

5 - Stir in wine. Then add short ribs and any accumulated juices.

6 - Bring to a boil. Then, lower heat to medium and let simmer until liquid is reduced by half. This should take about 20-30 minutes.

7 - Add all herbs and garlic. Add broth. Stir and bring back to a boil. Then, cover and transfer to the oven.

8 - Cook until tender, for at least 2-1/2 hours.

When it's time to eat, place ribs on a serving dish. Strain the broth (optional) and season to taste with salt and pepper. It's yummy served over mashed potatoes with sauce spooned over.

*Photo taken by Steven Depolo under the Creative Commons License.