Words & Brush Recipe Corner: Red wine-braised short ribs

Red wine-braised short ribs

By Henny Shor, Jerusalem Post, September 27, 2025

https://www.jpost.com/food-recipes/article-868546

Red wine-braised short ribs. (credit: HENNY SHOR)

Holidays are the perfect time to make a special meat dish. Short ribs – flanken, or asado on the bone here in Israel – are rich and flavorful, no matter how they’re cooked. But slow-braised in red wine? That’s when they truly shine.

This dish can be prepped ahead of time and left to cook slowly in the oven or on the stovetop. The heavenly aroma as it simmers is reason enough to make it. And the sauce doubles as its own gravy – perfect for spooning over potatoes or vegetables.

Yields 4-5 servings.

Ingredients:-

1.5 kg. asado on the bone (about 3 lbs short ribs/flanken)

1 Tbsp. kosher salt

1 tsp. ground black pepper

1 Tbsp. olive oil

2 onions, diced

4-5 garlic cloves, chopped

2 carrots, peeled and cut into chunks

2 stalks celery, diced small

1 cup water or soup stock

2 cups dry red wine

½ cup date syrup or honey

Fresh rosemary or parsley, for garnish

Directions:-

Sprinkle the short ribs generously with salt and pepper. Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat. Place the ribs flesh side down and let them sear for 3-4 minutes until nicely browned. Turn and sear the other side for another few minutes, then remove the ribs from the pan and set aside.

Using the flavorful juices left in the pan, add the onions and garlic and sauté until fragrant. Stir in the carrots and celery and cook for about 5 minutes, until the vegetables begin to soften. Pour in the date syrup or honey, red wine, and water or chicken stock, mixing well to combine. Carefully return the ribs to the pan, making sure they are mostly submerged in the liquid.

Cover the pot tightly and cook until the meat is tender and falling off the bone. For the stovetop, keep the heat low and let the ribs braise gently for 2-3 hours. For the oven, preheat to 150°C (300°F) and cook for about 3 hours. Either way, the result is succulent meat in a rich, glossy sauce that doubles as gravy. Garnish with fresh rosemary or parsley before serving.

Enjoy! 

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