Braised slow-cooked short ribs made with rosé wine. This wholesome recipe is great for an easy dinner, especially a romantic one while sipping on none other than some rosé.
Short ribs are one of my favorite meals to make. I don’t make them often but when I do, I think to myself ‘why don’t I make these more?’ because they are so good. If you have never had them, make them, make them now. They are fall off the bone, tender, flavorful, melt in your mouth amazing. In addition to how delicious they are they are also fun to make. Listening to the sear of the meat when braising. The smell that your house fills with when there are slow cooking. The entire process is just great. It is also a one-pot meal!
Last week I posted my recipe for strawberry heart hand pies (which would be a perfect dessert with these short ribs). In that post, I talk about how my husband and I usually just dine in for Valentine’s day and our go-to dinner is short ribs! Most short rib recipes are made with red wine which is delicious, but as I opened a bottle rosé the other day I decided to make a recipe with that instead. The result was just as I had hoped it would be. De-lish! The rosé created a subtle sweetness that you can taste throughout all parts of the dish. The veggies soak up the juices and which makes them little bursts of flavor. These will have you saying, rosé all day! Speaking of, wash this down with a glass of rosé, it pairs perfectly.
Have you had other rosé recipes? Tell me in the comments!
- 3 strips of bacon
- 2 tablespoons olive oil
- 6 short ribs
- 5 whole carrots
- 10 - 12 baby red potatoes
- 1 onion; chopped
- 3 garlic cloves; diced
- 2 cups rosé wine
- 2 cups beef broth
- Salt & pepper
- 1-2 rosemary sprigs
- Pre-heat oven to 350°
- Cook bacon in a dutch oven over medium heat
- Remove bacon from dutch oven and set aside (or eat because you won't need it later)
- Add olive oil to bacon fat and raise heat to medium-high
- Brown ribs on each side for about 30-45 seconds
- Remove ribs and set aside; lower heat to medium
- Add onion, garlic, potatoes and carrots; cook for 2 minute stirring frequently. While stirring, scrap the bottom of the pan to release the flavors.
- Add rosé and beef broth; stir until combined.
- Sprinkle salt and pepper to taste
- One by one place the ribs back into the dutch oven; you will have to squeeze them in until they are almost covered completely.
- Place in the oven for 2 hours. Reduce heat to 325° and cook for an additional 30 minutes. Meat should be falling off the bone.
- Serve immediately with a glass of rosé