recipe: red wine braised beef ribs

13 Aug, 2026

ingredients:

• 1 tin tomato paste
• 1 bottle red wine (any type)
• 1 whole leek, cut into chunks
• 5~ carrots, cut to the same size (roughly 2 inches - 3 inches, or 2 "bites")
• 2 large onions, cut into chunks
• 4 beef ribs with fat cap attached
• honey, to taste
• 1 liter / 1 QT stock

steps:

1. salt beef ribs moderately, allow salt to seep in beforehand
2. brown beef ribs, with the fat cap first to allow it to render out partially
3. remove beef ribs from pot, adding in vegetables and allowing to brown
4. add tomato paste, allowing to caramelize in the fat
5. add bottle of red wine, reducing by half
6. add stock and ribs to pot
7. add water until ribs are mostly submerged
8. allow simmer for 1 hour, then test meat doneness with chopstick / knife
9. simmer for 30 minutes at a time until chopstick passes with mild resistance
10. remove ribs and carrots; strain wine sauce
11. season with salt & honey to taste, until preferred acidity (not too much)
12. serve with carbs of choice, and greens, squared off for presentation

Notes:

• Serve with glazed carrots, preferring middle sections for plating; allow sauce to be more acidic
• Honey potentially replaceable with a strained blackberry & dark berries jam for fruitiness, depending on type of wine
• ideally greens should be vibrant green in nature
• would be improved with the addition of various herbs
• actually, ancho / guajillo chilies work quite well here (i added about 5)
• add whatever vegetables you have in the fridge, most work
• for photogenics, brush on oil from the wine sauce (floats to top) before serving
• allow sauce to solidify to remove most of the oil
• good for dates, probably
• serve with some type of red, ideally on the sweeter side

#recipe