Rosemary Merlot Braised Beef Short Ribs

Came across some beef short ribs at the grocery store and thought about what I could do with it. Picked up some rosemary (dried) and hurried along home to see what I could do with it. I also made garlic infused mashed cauliflower along with it – and then forgot to take pictures of it! :(. Will make it again at some point and put it on the site. This is a VERY easy recipe to play with.

Cook Time: 60-120 mins.
Prep Time: 20 mins
Serves: 5-6 people.

I smoked the short ribs on my Traeger Grill for about 45 mins. I used Cherry wood pellets to smoke the meat. The flavors were awesome!


Beef Short Ribs – 4lbs.
Beef broth – 1/2 cup.
Black Pepper – 1.5 Tbsp.
Olive Oil – 1 Tbsp.
Dried Rosemary (you can use fresh too!) – 3 Tspn.
Red Wine – Merlot (you can use any red wine) – 1/2 cup.
Minced Garlic – 2 Cloves.
Loosely Chopped Large Onion – 1.

Recommendation: You can add more garlic if you want a stronger garlic taste – but it will overpower the Rosemary flavor.


Mix the olive oil and black pepper together to make a paste. Rub the paste on all sides of the ribs.

Start up your grill and smoke the meat for about 45 minutes to give it a good rich smoky flavor. Once done pull the short-ribs out and set it aside for now.

Take a cast iron pan and put it on a high flame for a few minutes. Add the rosemary to it and let it roast till you can smell the flavor in the air. Don’t burn it please!

Braising the short ribs

Add half of the wine to the pan. It might splatter – depending on how long you let the pan sit on the fire. Use a spatula and keep moving the wine and rosemary around for about 2 minutes. Braise the short ribs in this on all sides.

Braising shouldn’t take too long. You should have a rich brown color on all sides within a couple minutes each side.

This is what it should look like once you’re done. I had to do it in batches since I had a lot going on. Loads of people coming. Needed to make sure that I had enough to satisfy everyone! ??

Frying done!

Once this is done, add the beef broth & the garlic to the pan… do NOT discard the juices left over after the frying. let it cook for a couple minutes. Add the chopped onions and let them sit for 2-3 minutes as well.

Onions Cooking!

Place the ribs back on top of the onions. Cover the pan with aluminium foil. Make sure it’s tightly covered.

Ready for the smoke!

Crank up your grill (or if you’re doing it in the oven) to 325F and place the pan into the grill. Let it sit for about an hour and half (may vary – please check the meat after 35-40 mins and make a call! Use a fork to see if it’s tender.). Use gloves to get the pan out and let it sit for 15 minutes.

[Optional Steps]: ADD VEGGIES: You could add vegetables (such as potatoes, greens, carrots, etc.), add them to the pot 20 minutes before the meat is done. Check the liquid. If it’s low – you could add some broth. Not too much – maybe 1/4 cup.

REDUCE THE SAUCE: When the meat is fork-tender, remove it and the onions (and other veggies, if any). Skim surface fat & discard, then simmer until you’ve got a rich & thick sauce. Return meat and the onions to the pan to heat through. Use the sauce to pour over the meat and veggies.

Slice & dice and Enjoy!



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