Red Wine & Lingonberry Braised Short Ribs

Red Wine & Lingonberry Braised Short Ribs


Serves 4:

2 Tbs. grapeseed oil

3 to 4 lbs bone-in beef short ribs

5 cloves garlic, minced

1 small yellow onion, diced

2 carrots, diced

1 Tbs. dried thyme

1 tsp. dried basil

1 tsp. paprika

2 cups old vine Zinfandel

1 Tbs. Modenaceti balsamic vinegar

2 Tbs. Darbo wild lingonberry sauce

1 tsp. vanilla extract (optional)

1 tsp. sugar

½ cup beef broth

2 sprigs fresh oregano

2 bay leaves


Heat the oil in a Dutch oven over medium-high heat. Season the short ribs with salt and pepper and brown on all sides. Remove the short ribs and reserve.

Turn the heat down to medium and add the garlic, onions, and carrots. Cook until softened, about 3 minutes. Stir in the spices and cook for one minute. Pour in the wine, vinegar, wild lingonberry sauce, vanilla extract, sugar, and broth and bring to a boil. Let the mixture boil for five minutes and reduce the heat to low. Place the short ribs back into the pot with the oregano and bay leaves.

Partially cover and simmer for 3-4 hours until the meat is tender and easily shredded with a fork.

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