Melt-in-Your-Mouth Braised Short Ribs Recipe
Welcome to my kitchen, wine lovers! Today, I am excited to share with you my all-time favourite recipe – Braised Short Ribs with Red Wine Sauce Recipe. This dish is a perfect combination of succulent beef short ribs and a rich and flavourful red wine sauce that is sure to tantalize your taste buds. Whether you want to impress your dinner guests, or simply indulge in a delectable meal at home, this recipe will not disappoint.
There is nothing quite like the satisfaction of slow-cooked meat that falls right off the bone, especially when paired with an exquisite red wine sauce that elevates the flavours even further. The aroma of garlic, onions, celery and carrots meld together with bay leaves, dried marjoram, black peppercorns and Italian parsley to create a unique depth of flavour that will have you savouring each bite.
Moreover, this dish comes with endless pairing options from mashed potatoes to mushroom sauce or even enjoyed on its own. This recipe truly showcases how red wine can be used as an excellent ingredient for cooking to produce magnificent results.
So whether it’s date night or family dinner night, Braised Short Ribs with Red Wine Sauce Recipe is the perfect way to add a touch of elegance and sophistication to your mealtime. Trust me; once you try this recipe, you’ll keep coming back for more!
Why You’ll Love This Recipe
Do you love the taste of tender, succulent meat that falls apart as soon as it touches your fork? If so, then you are going to absolutely adore this Braised Short Ribs with Red Wine Sauce Recipe.
Braised in a rich and flavorful red wine sauce, these short ribs are a perfect choice for satisfying your cravings for comfort food, and delivering an indulgent dining experience. This recipe is easy-to-follow and comes together in a fraction of the time compared to other complex dishes.
With the usage of mouth-watering ingredients such as onions, celery ribs, bay leaves, dried marjoram and more, this recipe is brimming with flavors that will transport you to a five-star restaurant in no time. The result will be falling-off-the-bone beef short ribs baked to perfection which will become the star of any meal.
Once you take a bite of these wine-braised short ribs, you’ll be hooked! No matter how experienced or inexperienced you might be in the kitchen, you will surely fall in love with this recipe at first bite. So why not give it try? We guarantee this recipe will become a staple on your dinner table!
Ingredient List
Short ribs are the star of the show in this red wine-braised beef short ribs recipe. You’ll need around 5 pounds of bone-in beef short ribs. These tender and flavorful cuts of meat can be found at most grocery stores, and are perfect for slow-cooking. Don’t forget to season your short ribs with kosher salt and freshly ground black pepper before searing them off.
Vegetables
Together with the short ribs, you’ll also need some vegetables to add flavor and body to the dish. Start with a large onion, finely chopped, 2-3 celery ribs, diced, and 2-3 carrots, peeled and diced.
Aromatics
To infuse the dish with delicious aromas, you’ll want to add a few key ingredients. Two bay leaves, 1 teaspoon of dried marjoram, 1 teaspoon of black peppercorns, and 3 cloves of garlic, minced, will do the trick.
Liquid
This recipe calls for a full-bodied dry red wine (one that you enjoy drinking!) to braise the short ribs. You will need around 2 cups of wine. Make sure to use a wine that you enjoy drinking! The wine should help create a rich flavor to this braised beef recipe.
You’ll also need beef broth or water (or a mixture of both) to deglaze the pan after searing the meat. You will need around 2 to 4 cups.
Tomatoes
Adding a can of diced tomatoes at their juice (14 oz./398 ml) provides some acidity that helps balance out the richness of this red wine-braised beef short ribs recipe. You’ll also need about 2 teaspoons of tomato paste.
Garnish
Lastly, fresh herbs make a beautiful garnish, which gives a pop of freshness and color. Italian parsley is an excellent choice! You’ll need 1/4 cup, roughly chopped, to complete the dish.
The Recipe How-To
Step 1: Brown the Short Ribs
First, we need to brown the Beef Short Ribs over medium-high heat. Season the 5 pounds of ribs with Kosher Salt and Freshly Ground Black Pepper (3 teaspoons and 2 teaspoons accordingly). In a large Dutch oven over medium-high heat, melt 2 tablespoons of butter or beef fat.
Once the fat is hot enough, add the short ribs and cook undisturbed until nicely browned, it may take up to 5 minutes per side. Turn the pieces of short ribs over and repeat until each side is evenly browned.
Step 2: Make the Red Wine Sauce
Remove the beef from the Dutch oven and set aside. Add the finely chopped Onions, Celery Ribs and Carrots to the pot and sauté for around five minutes or until softened.
Add four cloves of minced garlic to the pot along with a teaspoon of salt and cook for another minute. Now we have to add half a cup of tomato paste to the vegetables and cook for an additional minute until it turns deep red in color.
Slowly pour in two cups of dry red wine into the Dutch oven while scraping up all the browned bits off the bottom of the pot using a spatula. Bring it to simmer while stirring constantly for about 2-3 minutes.
Step 3: Add Back Short Ribs
Pour Beef Broth (4 cups), Dice Tomatoes (1 can – 28 oz.), Bay Leaves (2), Dried Marjoram (1 tsp.), Black Peppercorns (1 tsp.) along with a couple of sprigs of thyme into your Dutch oven.
Now it’s time to add back our Browned Short Ribs into the Dutch Oven, which we had set aside earlier. Make sure they are arranged evenly across the tomato mixture.
Now cover the Dutch oven with a tightly fitting lid and simmer over low heat. You can cook the short ribs either on a stove or in the oven preheated to 300°F for about 3-4 hours until they’re tender enough that they start to fall apart.
Step 4: Adjust Seasoning and Serving
When the ribs are ready, it’s time to adjust the seasoning according to your taste. Once you are satisfied with the flavor, garnish your dish with freshly chopped Italian parsley and you’re ready to serve.
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Substitutions and Variations
While this braised short ribs recipe is already a crowd-pleaser, there are still some tweaks you can make to it depending on your preference. Here are some substitutions and variations you can try:
– Beef broth: If you don’t have beef broth on hand, you can use chicken or vegetable broth.
– Dry red wine: Any dry red wine will work for this recipe, but if you want to switch things up, you can also use white wine, port, or even beer for a different flavor profile.
– Tomatoes: Fresh tomatoes are great if they’re in season, but if not, you can use canned diced tomatoes instead.
– Vegetables: You can adjust the amount of onions, celery, and carrots based on your taste. You can add more vegetables such as mushrooms or potatoes when sautéing the mirepoix that will add depth of flavor to the dish.
– Spices: You can experiment with different spices such as thyme and rosemary which go well with savory dishes like braised beef. Also consider bay leaf and dried marjoram replacements with Italian seasoning.
– Gluten-free option: For gluten-free diners, replace flour with an equal amount of cornstarch to thicken the sauce.
Remember that these substitutions and variations will affect the final taste and texture of the dish, so it’s important to take note of them as you make changes. Feel free to mix and match ingredients according to your personal preference – the beauty of cooking is in making it your own!
Serving and Pairing
After slow cooking in a rich red wine sauce, these short ribs are juicy, flavorful, and irresistibly tender. When it comes to serving and pairing these mouth-watering beef short ribs, the possibilities are endless.
For an elegant and comforting meal, plate the braised short ribs with creamy mashed potatoes or polenta. The velvety texture of the sides complements the robust flavors of the wine-braised beef short ribs.
For a lighter option, serve the red wine-braised beef short ribs with roasted vegetables like carrots and garlic. The tender beef pairs well with earthy flavors of roasted vegetables, bringing a balance to the dish.
If you’re looking for something more indulgent, try serving these wine-braised short ribs with a classic mushroom sauce over pappardelle pasta or wild rice. The combination of tender braised beef and ribbon-like noodles topped with savory mushroom sauce is sure to impress your guests.
When it comes to pairing wines with this dish, choose a dry red wine that can hold its own against the richness of the beef while also adding depth of flavor. A full-bodied cabernet sauvignon or merlot would be great options to complement this dish.
Overall, this recipe for red wine-braised short ribs pairs perfectly with a variety of sides and wines!
Make-Ahead, Storing and Reheating
The good news is, braised short ribs are one of those dishes that only get better with time. In fact, you can make them entirely ahead of time and reheat them when you’re ready to serve.
To make-ahead, prepare the recipe as written and let cool to room temperature before placing in an airtight container in the fridge for up to four days. This will allow the flavors to meld and deepen. Alternatively, you can also freeze them for up to three months.
When it’s time to reheat, there are a few options depending on your preference. You can reheat on the stovetop by bringing the ribs and sauce to a gentle simmer over medium heat, stirring occasionally until heated through. Or, if you prefer not to monitor it as closely, you can heat in the oven by placing them in a baking dish and covering tightly with foil at 350°F for about 30 minutes or until warmed through.
One thing to keep in mind is that the sauce may become more gelatinous after refrigerating; this is normal and actually indicates that you have achieved perfect results! Simply reheat the sauce alongside the ribs and it will liquefy as it warms up.
Whether prepared ahead of time or freshly made, braised short ribs are sure to impress your dinner guests with its rich flavors and fall-off-the-bone tender meat. Enjoy them with a side of mashed potatoes or mushroom sauce. Bon appétit!
Tips for Perfect Results
When it comes to making braised short ribs with red wine sauce, there are a few tips that can help you achieve perfect results. Here are some of my recommendations:
First, make sure to brown the short ribs well before adding any liquids. This will create a deep, rich flavor that is essential for a good braised dish. Use a Dutch oven or pressure cooker to sear the meat in small batches, ensuring that each piece gets evenly browned.
Another important aspect of this recipe is using the right wine. You want to choose a dry red wine that complements the flavors of the beef, such as Cabernet Sauvignon or Merlot. Avoid using sweet wines as they can alter the taste of the dish.
In addition, don’t forget to season the ribs well with salt and pepper before cooking them. This will bring out the natural flavors of the beef and help it to become melt-in-your-mouth tender.
When it comes time to add the wine and other liquids to the pot, be sure not to overcrowd it. Leave enough space for everything to cook evenly and for the liquid to reduce properly.
Finally, once your short ribs are braised and fall apart tender, take some care in serving them up. These succulent pieces hold their shape but break apart easily so use tongs to carefully place each one on a plate over mashed potatoes or a bed of vegetables. Spoon generous portions of sauce over and around all the pieces since this is where all that concentrated flavours live.
By following these tips, you’ll be able to create a delicious and unforgettable braised short rib dish that will make you look like a professional chef in your own kitchen.
Bottom Line
In conclusion, making braised short ribs with red wine sauce is an excellent way to treat your taste buds to a rich and indulgent meal. Not only is it perfect for impressing guests or indulging yourself, but the recipe is easy to follow and versatile enough to accommodate variations or substitutions. The beef short ribs become incredibly tender when slow-cooked in aromatic vegetables, herbs, and a delicious red wine sauce. The resulting flavor is sublime and worth every single minute invested in preparing the dish.
From pairing it with creamy mashed potatoes or a hearty mushroom sauce to serving it with sides like crusty bread, this recipe offers numerous variations and options for your palate. And with make-ahead, storing and reheating tips, the recipe can be easily adapted to meet your needs even on busy days.
So, whether you are a cooking novice looking for an impressive recipe to try or an experienced foodie searching for something new and exciting, making braised short ribs with red wine sauce should be at the top of your list. Don’t hesitate any longer- grab that Dutch oven or pressure cooker and start cooking up a storm. Bon appétit!
Braised Short Ribs with Red Wine Sauce Recipe
Ingredients
- 3 lbs boneless short ribs
- 2 (14 1/2 ounce) cans diced tomatoes
- 6 carrots, chopped
- 6 celery ribs, chopped
- 2 large onions, chopped
- 1 bunch Italian parsley
- 4 cloves garlic, chopped
- 1 teaspoon black peppercorns, whole
- 1 teaspoon dried marjoram
- 2 bay leaves
- 1 (750 ml) bottle red wine
- 4 cups water
Instructions
- Preheat oven to 500^F.
- Line a large baking sheet with foil.
- Generously season ribs and arrange in a single layer on baking sheet.
- Roast until brown, about 25 minutes.
- Reduce temperature to 325^F.
- Place ribs in a large heavy oven-proof pot.
- Add tomatoes with juice, and next 8 ingredients.
- Add wine and enough water to cover.
- Tightly cover pot and cook in oven until meat is very tender, about 2 hours and 40 minutes.
- Cool and refrigerate overnight.
- Remove any fat from surface and transfer ribs to a 13x9x2 inch baking pan.
- Strain liquid and return ot pot.
- Boil until liquid has reduced to 1 cup, skimming any foam that appears, about 50 minutes.
- Season to taste.
- Preheat oven to 325^F.
- Pour sauce over ribs.
- Cover pan with foil and bake until ribs are heated through, about 25 minutes.
- Transfer ribs to a serving platter and spoon sauce over.
- Serve.