Beef Short Ribs

I know we all have busy weekends, so this is a great weekend recipe; it’s one of my favorite recipes. It is excellent for guests, and it makes plenty for leftovers. It is a hearty, full-flavored dish to be served with egg noodles, rice, or mashed potatoes. The unexpected touch of orange, cinnamon, and chile add character and warmth. You can do this with a Russian River Valley Zinfandel bottle or your favorite red wine.

Bring out your slow-cooker too.

  • Author: Kim Nicholson



2Tablespoons vegetable oil

2 pounds of beef short ribs, English cut (about 2 inches long) ask the butcher at your gracery store.

1 large white onion

2 carrots pooled and cut into medium dice

2 cups of Zinfandel or a red wine

1 cinnamon stick, do not add cinnamon powder, it won’t taste the same.(you will find in the spice aisle at your market)

1 dried ancho chile, seeded and toasted in a hot dry pan (you will find it in the spice aisle of your market)

2 cups of beef stock

zest from one orange, I only use about half the zest from an orange.

Fresh ground salt and pepper


Salt and pepper the ribs. Put vegetable oil in a large pot to cover the pan’s bottom. Turn up the heat; within seconds, you will see smoke; immediately add ribs in a single layer—sear meat on both sides. Remove to a clean plate and reserve. Finish the rest of the ribs. Once all the ribs are done, throw onions in the pot and turn down the heat; watch the onions until they become limp, then remove. Get your slow cooker out, and turn the dial to 4 or 8 hours, depending on your day. Add carrots, onions, wine, cinnamon sticks, orange zest, beef stock, and ribs. Now go on with your day and when you are ready for dinner, prepare your starch (rice, risotto, pasta, or potato). Remove the meat from the pot and put it on a platter. Strain the sauce and place the strained vegetables into your blender; make sure the blender is clean from your last margarita party. Pulse the vegetables, so they look like mush. In a small saucepan, boil the sauce (wine and beef broth) and to reduce it, this will take about 5 minutes on medium-high, remove the cinnamon stick and then add the pureed vegetables back into the pan to reheat and pour over the ribs.

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