“Fall-off-the-bone” tender short ribs, slowly braised in a rich red wine sauce – there are few dishes more comforting and indulgent. This recipe for wine-braised short ribs is the ultimate choice for a special occasion or a cozy night in. The dish is a show-stopper on any dinner table, with its deep ruby color and aromas that will fill your home before you even take your first bite.
As a sommelier, I always recommend using a dry red wine, such as Cabernet Sauvignon or Pinot Noir, to bring richness and depth to the meaty flavors. The ingredients in this recipe are classic French in style, with fresh thyme, bay leaf, and allspice berries complementing the natural flavors of beef. But more than just being delicious, slow-cooked short ribs have a nostalgic quality – pairing perfectly with mashed potatoes or polenta and filling you with warmth and comfort.
Whether you’re a seasoned home cook or just starting out in the kitchen, this recipe is easy and approachable with rich results that will impress all your family and friends.
Why You’ll Love This Recipe
Are you a fan of bold, rich flavors? Do you find yourself constantly searching for the perfect comforting winter meal to warm you up and satisfy your hunger? Look no further than this wine-braised short ribs recipe. The dish is hearty, flavorful, and incredibly satisfying – everything you could want in a beef recipe.
The combination of bone-in beef short ribs, slow-cooked to tender perfection, and the deep red wine sauce is simply mouthwatering. The Worcestershire sauce, orange juice & zest, allspice berries, fresh thyme, tomato paste, and garlic cloves help to create a depth of flavor that is truly unforgettable.
While this recipe may require some time on the stove or in the slow cooker, it is well worth the wait for the fall-off-the-bone tender meat that results from braising. The great part about this recipe is that it can be adjusted to fit your specific tastes- whether you prefer a full-bodied cabernet sauvignon or a lighter pinot noir.
Not only does this dish make for an impressive dinner party entree or for a cozy night in with loved ones, but it also pairs exceptionally well with mashed potatoes, roasted root vegetables or crusty bread for dipping into the rich red-wine sauce. Trust me when I say – once you try this wine-braised short ribs recipe, you’ll never look at beef stew the same way again.
- 5 pounds beef short ribs (bone-in)
- 1 tablespoon kosher salt, more as needed
- 3 teaspoons freshly ground black pepper, more as needed
- 2 tablespoons duck fat, substitute with olive oil or butter
- 2 cups cabernet sauvignon or any full-bodied red wine
- 2 cups beef broth
- Juice of 1 orange and zest of 1 orange
- 2 peeled garlic cloves, chopped
- 1 large onion, chopped
- 1 medium carrot, chopped
- 1 celery stalk, chopped
- 3 allspice berries
- 1 bay leaf
- A few sprigs fresh thyme
- 2 tablespoons tomato paste
- 2 tablespoons flour
Note: If you prefer to cook in a slow cooker, reduce the amount of liquid by half. You can also use a pressure cooker for this recipe.
The Recipe How-To
Preparing the Ribs
- Start by preheating the oven to 350°F.
- Season 5 pounds beef short ribs with kosher salt and freshly ground black pepper.
- Take a dutch oven and heat it over medium-high heat. Add 1 tablespoon of duck fat and 2 tablespoons of olive oil to it. Heat until the fats are just starting to smoke, then add the ribs in batches and brown on all sides, about 8-10 minutes per batch.
- Once browned, set them aside on a plate.
Making the Wine Sauce
- To the same dutch oven, add 1 diced onion, 2 minced garlic cloves, 1 chopped carrot, and 1 chopped celery. Cook this vegetable mixture over low heat for about 10 minutes, or until the onions are translucent.
- Increase the heat to medium and stir in 2 tablespoons tomato paste. Cook for about 3 minutes while stirring constantly until well combined with the vegetables. The mixture should turn a deep red color.
- Pour in 2 cups of a full-bodied dry red wine like Cabernet Sauvignon or Pinot Noir (best recipe). Scrape up any bits stuck on the bottom of the pot while stirring with a wooden spoon.
- Add in 2 cups of beef broth and bring it to a boil. Reduce heat to low and let simmer for 5 minutes.
- Stir in remaining herbs and spices: zest of an orange, juice of an orange, 1 bay leaf, 4 allspice berries, and several stalks of fresh thyme (about a sprig or two).
- Cover dutch oven tightly with lid and place in oven for 3 hours or until meat is tender.
Finishing the Ribs
- Once done, remove the dutch oven from the oven and onto a stovetop burner.
- Use tongs to transfer the short ribs to a plate.
- Place the dutch oven back on medium-high heat and bring braising liquid to a simmer. Allow it to reduce and thicken for about 10-15 minutes until it coats the back of a spoon.
- Then, place short ribs back in the pot with the thickened sauce. Let fall apart on a low simmer for another 10 minutes or so. (The sauce will be rich and flavorful.)
- Garnish with fresh chopped parsley or thyme and serve hot with some mashed potatoes on the side.
Substitutions and Variations
One of the great things about this recipe for braised short ribs in red wine is how versatile it is. Here are some easy substitutions and variations that can make this recipe truly your own:
– Beef short ribs: You can also use boneless beef chuck roast or other boneless beef cuts for this recipe.
– Red wine: Cabernet sauvignon or pinot noir work beautifully but you can also experiment with other varieties such as merlot or zinfandel depending on your preferences.
– Vegetables: If you don’t like carrots, onion, and celery, you can try other vegetables like parsnips, turnips, mushrooms, or bell peppers.
– Worcestershire sauce: If you don’t have any Worcestershire sauce on hand, you can use soy sauce or balsamic vinegar instead.
– Garlic: The original recipe calls for garlic cloves, but garlic powder or minced garlic will work just as well.
– Tomato paste: If tomato paste isn’t your thing, you can use canned tomatoes, diced tomatoes or even ketchup.
– Slow cooker: Instead of a Dutch oven, consider using a slow cooker for convenience or a pressure cooker for shorter cooking times.
The combinations are endless so feel free to experiment and make this recipe your own!
Serving and Pairing
The wine-braised short ribs recipe is a perfect dish for a cozy night in with family or friends. Serve these fall-apart tender ribs over creamy mashed potatoes to soak up every bit of flavor from the sauce. To complement the rich flavors of this dish, I highly recommend pairing it with a full-bodied, dry red wine like Cabernet Sauvignon or Pinot Noir. These wines bring out the meaty and fruit flavors in the dish while not overpowering it.
For those who prefer a non-alcoholic beverage, try pairing it with sparkling water with a splash of orange juice and zest. The citrus will brighten the richness of the dish, which creates a harmonious balance.
If you want to make this dish fancy, serve it in a dutch oven straight from the oven on your dining table. Let the aroma and the sizzling sounds fill your home as you entertain your guests.
Overall, this recipe is perfect for winter evenings when all you crave is comfort food that warms your soul. Once you’ve tried this recipe once, you’ll find yourself adding it to your Sunday dinner rotation – it’s that good!
Make-Ahead, Storing and Reheating
This recipe is a great make-ahead option for those who would like to save time on the day of serving. You can braise the short ribs up to 3 days in advance and store them in an airtight container in the refrigerator. The longer they sit in the sauce, the more flavor they will absorb, so this could even enhance their taste.
When you are ready to reheat them, bring them back to room temperature and remove any excess fat that may have solidified overnight. Place the ribs and the sauce in a Dutch oven over medium heat and cook for about 20 minutes or until heated through, stirring occasionally.
Another option for reheating is to use a slow cooker. Simply place the short ribs and the sauce in the slow cooker and cook on low heat for 3-4 hours or until heated through. This method will make sure that your short ribs remain juicy and tender.
If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days or freeze them for longer storage. To reheat frozen ribs, thaw them overnight in the refrigerator and then reheat using one of the methods mentioned above.
Overall, this recipe is perfect if you want something that can be prepared ahead of time but still tastes delicious when reheated. So go ahead and make it ahead of time and enjoy it whenever you want!
Tips for Perfect Results
To ensure perfect results when making wine braised short ribs, there are a few tips to keep in mind. First, be sure to season the short ribs well with salt and freshly ground black pepper before searing them. This will help to create a flavorful crust and will enhance the flavor of the dish.
Another important tip is to use a full-bodied wine, such as a cabernet sauvignon or pinot noir, for the braising liquid. This will infuse the meat with a rich, complex flavor that complements the beef.
When adding the wine to the pot, be sure to stir well and scrape up any browned bits from the bottom of the pot. This will help to intensify the flavors and create a deep, rich sauce that coats the meat.
To ensure tender, fall-apart meat, it’s important to braise the short ribs low and slow. Using a slow cooker or pressure cooker can help to achieve this result. If using a dutch oven or other oven-safe pot, be sure to cook the short ribs in a low oven (around 325°F) for at least 2-3 hours, or until they are fork-tender.
Finally, don’t forget to skim any excess fat from the surface of the braising liquid before serving. This will help to keep the dish from feeling too heavy and will ensure that the flavors shine through.
By following these tips, you can create a truly delicious wine-braised short rib dish that is sure to impress your guests. Serve alongside mashed potatoes and drizzle with extra red wine sauce for an unforgettable meal.
In conclusion, the braised short ribs in red wine recipe is the perfect dish for a cozy dinner or a special occasion. With its succulent, fall-off-the-bone meat and flavor-packed wine sauce, this recipe is sure to impress anyone who tries it.
Not only is this recipe delicious, but it is also highly customizable to fit individual tastes and preferences. Whether you choose to make it in a slow cooker, Dutch oven, or pressure cooker, this recipe will yield mouth-watering results.
So, the next time you’re looking for a show-stopping meal to impress your guests or simply want a comforting dish for a cozy night in, give this wine-braised short rib recipe a try. I promise you won’t regret it!
Braised Short Ribs in Red Wine Recipe
- 1 1/4 lbs beef short ribs, 4 pieces
- 1 tablespoon duck fat or 1 tablespoon olive oil
- 3 tablespoons flour
- 1 stalk celery, finely minced
- 1 carrot, finely minced
- 1/2 onion, finely minced
- 4 garlic cloves, finely minced
- 1 tablespoon tomato paste
- 0.5 (750 ml) bottle red wine
- 2 2 cups veal stock or 2 cups veal enriched chicken stock
- 1 bunch fresh thyme, wrapped in gauze
- 1 bay leaf
- 4 -5 allspice berries, ground
- 1 orange, zest of
- 1/2 orange, juice of
- 1 teaspoon Worcestershire sauce
- Generously salt and pepper short ribs, then dredge in 2 tablespoons of four.
- Using a small dutch oven with tightly fitting lid, brown the short ribs in duck fat or olive oil. Remove from pan.
- Add in chopped celery, carrot, and onion and saute until softened, then add minced garlic. Continue to saute another minute or so, then add in tomato paste and combine well.
- Add 1 tablespoon of flour and stir well, allowing flour to brown.
- Deglaze pan with a splash of red wine, scraping up browned bits. Add in the stock and remainder of red wine. If you enriched your chicken stock with veal bones, include the bones so they can continue rendering their flavors with the sauce. Add the bay leaf, thyme, the orange zest, the juice of 1/2 orange, and ground allspice. (You might want to just wrap the whole allspice berries in with the thyme, instead of grinding it.) and a few dashes of Worcestershire sauce. Bring to boil, then lower heat to simmer.
- Add the short ribs back in and place lid just slightly off. Simmer for 2 hours or until melt in your mouth tender and falling off of bone. Adjust seasonings with salt, pepper, and Worcestershire sauce.
- Serve over mashed potatoes, buttered noodles, risotto, polenta, or my favorite, which is a low-carb option, pureed cauliflower. Sometimes it is roasted, sometimes it is steamed. And since blue cheese or gorgonzola pairs well with beef, adding some to your mash of choice just adds another layer of flavor to this hearty dish.