Melt-In-Your-Mouth Beef Ribs Recipe in Red Wine
Greetings, fellow foodies! Today, I am excited to share with you my recipe for wine-braised beef short ribs. This dish is a true culinary masterpiece and is perfect for anyone looking for a hearty and delicious meal.
When it comes to braised short ribs, the key ingredient that sets this dish apart from the rest is the use of dry red wine. The wine not only adds incredible layers of flavor to the meat but also helps to tenderize it until it falls apart in your mouth.
I first learned about this recipe from one of my culinary mentors, and I have spent years perfecting it to create the ultimate flavor experience. Whether you are serving this at a dinner party or enjoying a cozy night in, this wine-braised beef short ribs recipe is sure to impress.
So, grab your favorite bottle of cabernet sauvignon and let’s get started on creating the best red wine braised beef short ribs recipe you have ever tasted.
Why You’ll Love This Recipe
Are you looking for a recipe that will impress your guests and leave them wanting more? Look no further than this wine-braised beef ribs recipe. The combination of dry red wine, fresh herbs, and grape tomatoes creates a deep and rich flavor that will keep you coming back for more.
But what truly sets this recipe apart is the fall-apart tenderness of the braised short ribs. Cooked low and slow in a dutch oven or slow cooker, these beef short ribs become so tender that they practically melt in your mouth.
Not only is this dish delicious, but it is also versatile. The wine sauce pairs perfectly with mashed potatoes or other sides of your choice, making it an ideal meal for any occasion. And don’t worry if you have leftovers – this recipe can be stored and reheated easily without sacrificing any of its flavor or texture.
So why not try something new and impress your dinner guests with this delicious wine-braised beef short ribs recipe? Your taste buds – and your guests – will thank you.
Ingredient List
Here are the ingredients you’ll need to make this delicious beef ribs braised in red wine recipe:
- 4 pounds bone-in beef short ribs, cut about 2 inches thick
- kosher salt and freshly ground black pepper
- 3 tablespoons cooking oil, such as canola or vegetable oil
- 1 large yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 6 garlic cloves, finely chopped or minced
- 1 tablespoon tomato paste
- 2 tablespoons flour
- 1 bottle (750ml) dry red wine, such as Cabernet Sauvignon or Merlot
(use a good quality wine since it will affect the final taste) - 1 cup chicken stock or beef broth
- 1 cup grape tomatoes
- 2 tablespoons grainy mustard
- fresh rosemary sprigs
(for the best flavor, use fresh herbs instead of dried ones)
These ingredients may seem common but the combination of these flavors is what makes this recipe special. You can find most of them easily in your pantry but make sure to use good quality wine for the best result.
The Recipe How-To
Step 1: Preheat and Brown
First, preheat your oven to 350°F. Then, heat 2-3 tablespoons of cooking oil in a Dutch oven or a cast iron on medium heat. While it heats up, pat 3 pounds of bone-in beef short ribs dry with paper towels and season generously with kosher salt and freshly ground black pepper.
Once the pan is hot – now look at that shimmering oil! – brown the short ribs on all sides until they are deeply golden brown, about 2-3 minutes per side. Work in batches if necessary to avoid overcrowding.
Step 2: Add Wine, Broth, and Aromatics
Set the browned short ribs to the side for now. To the same Dutch oven, add chopped garlic and sauté for about 30 seconds. Then, add 2 tablespoons of tomato paste and cook stirring constantly until very fragrant, about 2-3 minutes.
Next, stir in 1 cup of dry red wine, scraping up any brown bits from the bottom of the pot using a wooden spoon. Then pour in 1 cup of chicken stock or beef broth to deepen the flavor of the sauce.
Finally, add in some fresh herbs – I like using a couple sprigs of rosemary, but thyme or oregano would work well too!
Step 3: Braise to Perfection
Nestle the short ribs back into the Dutch oven while adding grape tomatoes around them.. They should be in a single layer so they cook evenly. Bring everything to a low boil before covering with a tight-fitting lid (or aluminum foil) and transferring it into your preheated oven.
Allow these babies to slowly braise until they fall apart tender. This usually takes between 2-3 hours.
Step 4: Finish with a Bang
Once the short ribs are fully cooked, remove them (and any tomatoes or herbs that are still floating around) to a separate dish, and set it aside where it can stay warm.
Take your Dutch oven and bring the red wine sauce to a boil. Let this simmer for about 10-15 minutes, until the sauce has thickened up a bit. You can also skim off any fat that rises to the surface.
Step 5: Serve with Style
To serve, spoon some of the red wine sauce over a few mashed potatoes then add a couple of beautifully braised short ribs on top. Garnish with more fresh herbs for some color and extra flavor!
Enjoy your delicious fall-off-the-bone wine braised short ribs! This recipe is perfect for special occasions, Sunday dinners or any time you want to impress your guests or just treat yourself to something special.
Substitutions and Variations
Fear not, for there are many ways to put your own spin on this delicious wine-braised beef ribs recipe! Here are a few ideas:
– Wine: While we recommend using a dry red wine like cabernet sauvignon for the best results, don’t be afraid to try other types of red wine as well. Just make sure it’s a good one that you wouldn’t mind drinking on its own.
– Tomatoes: If you can’t find grape tomatoes, you can use cherry tomatoes or even diced canned tomatoes instead.
– Mustard: Not a fan of grainy mustard? You can substitute Dijon mustard or even regular yellow mustard if you prefer.
– Herbs: Fresh rosemary adds a great flavor to this dish, but you can also use other fresh herbs like thyme or oregano if you like.
– Beef: This recipe will work with various cuts of beef, but we highly recommend bone-in short ribs for the best texture and flavor. Boneless beef ribs or even pork spare ribs can be used as well.
– Dutch oven alternative: If you don’t have a Dutch oven, you can use a heavy cast iron skillet or an oven-safe pot with a tight-fitting lid instead.
By trying different substitutions and variations, you’ll discover new flavors and textures to create your perfect dish. Experiment away!
Serving and Pairing
The braised beef short ribs in red wine sauce are a hearty and delicious dish, perfect for cooler weather. When it comes to serving these succulent ribs, I suggest accompanying them with a side of creamy mashed potatoes or crusty bread to soak up the flavorful sauce.
As for pairing with this dish, the robust flavors of a dry red wine like cabernet sauvignon complement the richness of the beef and the depth of the wine-braised sauce. A full-bodied Merlot also pairs wonderfully with this deep and intense flavor of the dish.
If you prefer white wine, try a full-bodied Chardonnay or a buttery Pinot Gris to balance out the intensity of the flavorful beef. If you’re not into wine, dark lagers or brown ales are an excellent choice to pair with these rich beef ribs.
For those who love tomatoes, adding grape tomatoes as a colorful side dish is also an option if you want some freshness to cut through the richness of the dish.
This dish is perfect for a family dinner, cozy gathering or special occasion that calls for something hearty and satisfying.
Make-Ahead, Storing and Reheating
One of the great things about this Red Wine Braised Beef Short Ribs Recipe is that it can be made in advance, making it perfect for a dinner party or special occasion. Once the beef ribs are done, you can store them in the refrigerator for up to 3 days or in the freezer for up to 3 months.
To reheat the beef short ribs, you can simply pop them in the oven at 350°F for around 20 minutes or until heated through. It’s important to add a little bit of broth or wine sauce to prevent them from drying out.
If you’re planning on making this recipe ahead of time, I would suggest waiting to add the grape tomatoes until just before serving. This will ensure that they maintain their texture and don’t become too watery.
Another option is to store the beef ribs and wine sauce separately. This way, you can reheat each component separately and plate them together just before serving. Similarly, if you’ve made mashed potatoes as a side dish, store the leftovers separately and reheat them just before serving.
Overall, this recipe is incredibly versatile when it comes to make-ahead and reheating options. Just be sure to store everything properly and reheat with care so that your beef short ribs stay fall-apart tender and delicious.
Tips for Perfect Results
When making beef ribs braised in red wine, there are a few tips that can help ensure perfect results. Here are some tips to keep in mind:
1. Choose the Right Wine: The wine used for braising the short ribs is just as important as the cut of meat. A dry red wine with good acidity, such as Cabernet Sauvignon is best.
2. Brown the Ribs: Before braising, make sure to brown the ribs well on all sides. This step helps to seal in the juices and creates a nice crust that adds flavor and texture to the dish.
3. Use a Dutch Oven: A Dutch oven is the best cooking vessel for this recipe. The heavy pot ensures even heat distribution, and its tight-fitting lid helps to keep moisture locked in.
4. Allow Enough Time for Braising: Short ribs need to be cooked low and slow to achieve their fall-off-the-bone tenderness. Plan for at least 2-3 hours of cooking time.
5. Skim the Fat: As the ribs braise, fat will rise to the surface of the liquid. Use a spoon or ladle to skim off as much fat as possible throughout the cooking process.
6. Add Fresh Herbs and Spices: To make your dish even more flavorful, add fresh herbs like rosemary and thyme or other spices like garlic or smoked paprika while cooking.
By following these tips, you can create a delicious and impressive dish of beef ribs braised in red wine that’s perfect every time!
FAQ
Before I wrap up this recipe, I would like to address some of the most commonly asked questions related to these wine-braised beef short ribs. These FAQs will help you tackle any confusion or doubts about the recipe and ensure that you make perfect, fall-off-the-bone tender ribs every time you cook them. So, let’s get to it!
What wine is best for braised beef ribs?
For the recipe of Easy Red Wine Braised Beef Short Ribs, a dry red wine is needed which can be obtained from Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels. A combination of Cabernet and Pinot Noir was used for my version of the recipe and it turned out to be the perfect choice.
What is the best red wine for cooking beef ribs?
Pairing wine with food can be a daunting task, but fear not for I have found the perfect wine to accompany braised beef short ribs. A dry and full-bodied red like Chianti or Merlot is the way to go. It does not necessarily have to be an expensive bottle. However, it should be enjoyable to drink since it serves as the foundation for the red wine sauce in which the short ribs are braised.
Can you braise beef ribs too long?
When it comes to braised beef short ribs, there’s no such thing as overcooking. In fact, the longer the short ribs simmer in the liquid, the more succulent and flavorful they become. However, I advise against braising the meat until it falls apart and shreds, for the sake of this particular recipe.
Can you braise with red wine in cast iron?
One way to achieve a succulent roast dish is by searing it on cast iron, which retains its natural juices and flavors during long cook times. By simmering a blend of provencal herbs, broth, spices, and red wine, the gravy’s aroma and taste are greatly enhanced. By serving it with some vegetables on the side, you’ll definitely have a wholesome meal.
Bottom Line
So what are you waiting for? Go ahead and give this wine-braised beef short ribs recipe a try! The melt-in-your-mouth texture with the rich flavors of red wine and tomato paste will have your taste buds dancing with delight.
This dish is perfect for a special occasion, a date night or just a cozy dinner at home with family and friends. Serve it up with some creamy mashed potatoes or crusty bread to soak up all the delicious wine sauce.
And remember, don’t be afraid to play around with different variations and substitutions to make this recipe your own. With some extra herbs or spices, you can elevate this dish to a whole new level.
So break out that dutch oven or slow cooker, grab some good quality beef short ribs, and let’s get cooking! Cheers to a delicious meal filled with the best red wine braised beef short ribs you’ve ever had.
Beef Ribs Braised in Red Wine Recipe
Ingredients
- 6 lbs beef short ribs (2 per person)
- salt and pepper
- 2 tablespoons extra virgin olive oil
- 1 (8 ounce) bottle dry red wine, pinot noir
- 1 lb small white pearl onion, peeled
- 1 1/2 tablespoons fresh rosemary, coarsely chopped
- 2 tablespoons grainy mustard
- 1 pint grape tomatoes
Instructions
- Pre heat oven to 350.
- Heat 1 tbsp evoo in a Dutch Oven, over medium heat.
- Season ribs with salt and pepper.
- Brown ribs on all sides, about 10 minutes, transfer a bowl.
- Increase heat to high, add the wine and bring to a boil.
- Lower heat and boil gently until reduced by half, about 10 minutes.
- Return ribs and any juices to the Dutch Oven.
- Cover and bake for 1 hour and 15 minutes.
- Meanwhile in a large non-stick skillet, heat the remaining tbsp evoo over medium high heat.
- Add the onions, salt, pepper, and rosemary; cook, stirring occasionally for 5 minutes, or until the onions begin to brown.
- Add the onion mixture to the ribs, cover, and bake an additional 30 minutes.
- Transfer the ribs and onions to a bowl and let the cooking liquid stand a few minutes to allow the fat the separate; discard the fat.
- Bring the liquid to a boil, whisk in the mustard and season with salt and pepper to taste. Return the ribs and onions back to pot and add the tomatoes.
- Cover, lower the heat to medium, and simmer until the tomatoes are tender, about 10 minutes.