1 cup of dry red wine.

6 cup of veal or beef stock.

1 cup coarsely chopped onions.

Add the ribs and cook about 2 minutes on all sides. Directions for: Braised Shortribs Ingredients. 8 sprig of fresh thyme. 1 cup of ruby port. Transfer the ribs to a plate. 1 cup coarsely chopped carrots. Add shallots, carrots, and parsnips to the same skillet and cook about 5 minutes until tender and brown. Briase: Brown short ribs on the stovetop and then add aromatics (such as onion, carrot, celery, rosemary, thyme, bay leaf), dry red wine (or go wild with white wine or dark beer), and beef stock, then transfer to a low oven to finish cooking slowly.You can also braise short ribs in a slow cooker.Try Chef Thomas Keller’s red wine-braised short ribs (watch him demonstrate the method here). Heat olive oil in a large deep ovenproof skillet or dutch oven over medium heat. 2 Tbsp of vegetable oil. Lightly coat each side of ribs with flour, shaking off any excess. 6 clove of garlic, peeled and crushed. 2 lb(s) of beef short ribs, in 1 3/4-inch lengths.