Big night · Inspired by Fellow Cooks
Recipe adapted from Whole Harvest Meats.
Red Wine Braised Dino Short Ribs
Big, bold and fall-off-the-bone tender, “Dino” bone-in short ribs are made for slow braising. Simmered in a rich broth of red wine, aromatic root vegetables and herbs, this dish elevates meaty short ribs into an elegant weekend dinner.
TimeAbout 3½ hours (estimate)
EaseMedium
CutShort Rib Bone-In Dino
TargetFork-tender
Ingredients
- Legacy Maker Farms 1876 Single-Source4 lbs bone-in short ribs ("Dino" cut)
- 2 tbsp tallow or cooking oil
- 2 tsp sea salt & 1 tsp black pepper
- 1 yellow onion (diced), 2 carrots (chunked), 4 garlic cloves (minced)
- 1 cup dry red wine
- 3 cups beef bone broth
- 2 sprigs each fresh rosemary and thyme, 1 bay leaf
Method
- 1Preheat oven to 325°F. Season short ribs thoroughly with sea salt and black pepper.
- 2Melt tallow in a Dutch oven over medium-high heat. Sear ribs on all sides for 2–3 minutes per side until browned, then set aside on a plate.
- 3Reduce heat to medium, add onion, garlic, and carrots, sautéing for 5 minutes. Pour in red wine to deglaze the pot, scraping up browned bits.
- 4Return short ribs to the pot. Add bone broth, rosemary, thyme, and bay leaf. Cover tightly and braise in oven for 2.5 to 3 hours until meat pulls effortlessly from the bone.
Fork
Cook to temperature, not timeBraise until fork-tender. For whole cuts the USDA minimum is 145°F with a 3-minute rest.
Big night · Inspired by Fellow Cooks
Recipe adapted from Whole Harvest Meats.
Red Wine Braised Dino Short Ribs
Big, bold and fall-off-the-bone tender, “Dino” bone-in short ribs are made for slow braising. Simmered in a rich broth of red wine, aromatic root vegetables and herbs, this dish elevates meaty short ribs into an elegant weekend dinner.
TimeAbout 3½ hours (estimate)
EaseMedium
CutShort Rib Bone-In Dino
TargetFork-tender
Ingredients
- Legacy Maker Farms 1876 Single-Source4 lbs bone-in short ribs ("Dino" cut)
- 2 tbsp tallow or cooking oil
- 2 tsp sea salt & 1 tsp black pepper
- 1 yellow onion (diced), 2 carrots (chunked), 4 garlic cloves (minced)
- 1 cup dry red wine
- 3 cups beef bone broth
- 2 sprigs each fresh rosemary and thyme, 1 bay leaf
Method
- 1Preheat oven to 325°F. Season short ribs thoroughly with sea salt and black pepper.
- 2Melt tallow in a Dutch oven over medium-high heat. Sear ribs on all sides for 2–3 minutes per side until browned, then set aside on a plate.
- 3Reduce heat to medium, add onion, garlic, and carrots, sautéing for 5 minutes. Pour in red wine to deglaze the pot, scraping up browned bits.
- 4Return short ribs to the pot. Add bone broth, rosemary, thyme, and bay leaf. Cover tightly and braise in oven for 2.5 to 3 hours until meat pulls effortlessly from the bone.
Fork
Cook to temperature, not timeBraise until fork-tender. For whole cuts the USDA minimum is 145°F with a 3-minute rest.