Nothing beats the warm and comforting feeling of sharing a hearty meal with your loved ones. And what better way to do so than with a delicious plate of cabernet-braised beef short ribs? In this recipe, I will take you through the process of creating a flavorful and tender dish that will leave you and your guests wanting more.
Braising is the perfect cooking method for beef short ribs because it helps break down tough muscle fibers and transforms them into a fall-apart meat that is packed with flavor. By combining the rich flavors of cabernet sauvignon, rosemary, and garlic, this recipe delivers an exquisite taste that is perfect for a cozy night in or an intimate dinner party.
So roll up your sleeves, put on your apron, and get ready to embark on a culinary journey that will tantalize your taste buds and leave you wanting more. This cabernet-braised beef short rib recipe is sure to become a staple in your cookbook and impress anyone lucky enough to try it.
Why You’ll Love This Recipe
This Cabernet-Braised Beef Short Ribs recipe is a delicious and hearty meal that is perfect for fall and winter. If you love tender, juicy ribs that fall apart at the touch of a fork, then you are going to love this recipe.
One of the best things about this dish is the rich, flavorful sauce that is made with red wine and tomato paste. The savory sauce perfectly complements the succulent beef short ribs, creating a mouthwatering combination that will leave you craving more.
Another reason to love this recipe is how easy it is to prepare. While it does require some prep work in advance, once your short ribs are marinated and ready to go, all you need to do is sear them and let them simmer away in a Dutch oven or slow-cooker until they’re melt-in-your-mouth tender.
This dish also offers plenty of versatility. You can serve it up with mashed potatoes, roasted winter vegetables or even in slider form with crusty bread for a fun appetizer at your next gathering.
So if you’re looking for an impressive and tasty meal that will be sure to wow your family or guests, this Cabernet-Braised Beef Short Ribs recipe should definitely be on your list.
For the braised beef short ribs, you will need:
- 4 pounds bone-in beef short ribs
- kosher salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 3 tablespoons olive oil
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, peeled and smashed
- 2 rosemary sprigs
- 1 tablespoon tomato paste
- 1 bottle (750ml) dry red wine, such as Cabernet Sauvignon or Merlot
- 1 cup beef broth
For the marinade, you will need:
- 1 tablespoon kosher salt
- 1 tablespoon freshly ground black pepper
- 2 cups red wine, preferably Cabernet Sauvignon or Merlot
Note: You can substitute the red wine in the marinade with beef broth if desired.
The Recipe How-To
To cook the Cabernet-Braised Beef Short Ribs recipe, preheat your oven to 300°F. Season your beef short ribs with salt and freshly ground black pepper, then heat 1 tablespoon of olive oil in a large Dutch oven over medium-high heat. Once hot, add the short ribs and sear until deeply browned on all sides, about 20 minutes. Using tongs, remove the beef from the Dutch oven and set it aside on a plate.
Preparing the Vegetables
Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks to the same Dutch oven where you cooked the beef. Stir occasionally until softened, adding more oil if necessary. Once cooked, add garlic cloves and fresh rosemary sprigs to flavor the veggies.
Adding Your Liquids and Other Ingredients
Stir in 2 tablespoons of tomato paste to the vegetables until they are completely coated. Next, add back the beef and pour in 1 bottle of dry red wine (ideally Cabernet Sauvignon) and enough beef broth to cover at least three-quarters of the ribs.
Braising Your Beef Short Ribs
Bring everything to a simmer over medium heat, then cover with a tight fitting lid or aluminum foil. Transfer your Dutch oven to your preheated 300°F oven for about 3 to 4 hours or until it falls apart when you poke it with a fork. Don’t be alarmed if it looks like there’s too much liquid in the pot after an hour or so—it reduces down into a rich and flavorful sauce.
Once done braising your beef short ribs, remove from the oven and let cool for a bit before serving. Serve with mashed potatoes or roasted winter vegetables to absorb all that delicious braising liquid sauce!
Substitutions and Variations
Looking to mix things up with this Cabernet-braised beef short ribs recipe? Here are some substitutions and variations that can help you create a unique and delicious dish:
– Wine: While Cabernet Sauvignon is recommended for the wine in this recipe, you can use any dry red wine that you have on hand. Pinot Noir, Merlot, or even a blend could work well.
– Cut of Meat: If you can’t find beef short ribs, any bone-in beef cut will work for braising. Beef chuck roast or shanks are great substitutes that will result in tender, fall-apart meat.
– Vegetables: You can vary the vegetables depending on what’s available or to fit your preferences. Leeks, parsnips, turnips or butternut squash would be good swaps for carrots and celery. You can also add sliced mushrooms for an extra boost of flavor.
– Herbs: Aside from rosemary, fresh thyme or a bay leaf would also be delicious additions to the braising liquid.
– Serving Suggestions: Serve these succulent ribs over mashed potatoes or polenta, or on their own with crusty bread to soak up the sauce. It pairs well with a side salad or roasted winter vegetables.
These substitutions and variations will help you customize this recipe to suit your own taste and allow you to get creative with what’s in season and available in your pantry. Don’t be afraid to test out new combinations and make this recipe your own!
Serving and Pairing
Cabernet-braised beef short ribs are a hearty and savory dish that pairs perfectly with full-bodied red wines. The rich flavors of the braised beef combined with the bold and fruity notes of a cabernet sauvignon wine create a mouthwatering experience for your tastebuds.
When serving this dish, I recommend pairing it with classic sides that complement the flavors of the beef, such as mashed potatoes or roasted winter vegetables. The creamy texture of the mashed potatoes pairs well with the tender beef and balances out the boldness of the cabernet sauvignon. Alternatively, roasted winter vegetables offer a lighter side option that still compliments the richness of the dish.
For those looking to add an extra layer of flavor to their meal, consider adding a touch of horseradish sauce to your serving plate. The spicy creaminess of horseradish adds depth to the savory flavors in each bite.
In conclusion, Cabernet-braised beef short ribs are best enjoyed alongside full-bodied red wines and classic sides that complement their rich flavors. Don’t be afraid to experiment with different side dishes, sauces, and seasonings to make this dish your own. Whether enjoyed for a special occasion or as a comforting meal on a chilly evening, this recipe is sure to satisfy any meat lover’s cravings.
Make-Ahead, Storing and Reheating
One of the great things about this Cabernet-Braised Beef Short Ribs recipe is that it can be made ahead of time and stored for later use. In fact, preparing the dish a day in advance allows the flavors to meld together and create an even more delicious final product.
To make-ahead, prepare the recipe as directed and then let it cool to room temperature before transferring it to an airtight container. It can be stored in the refrigerator for up to four days or frozen for up to three months.
When reheating, gently warm the beef and sauce on the stove over low heat or in a 300°F oven until heated through. Be sure to stir the dish occasionally so that it warms evenly, adding a splash of broth or wine if needed.
If stored properly, your leftover Cabernet-Braised Beef Short Ribs will be just as tender and flavorful as when you first cooked them. This versatile dish is great for meal prep or busy weeknights or as part of an elegant dinner party, making it a perfect option whenever you are short on time and looking for some comfort food.
Tips for Perfect Results
To ensure that your Cabernet-Braised Beef Short Ribs turn out perfectly every time, here are some useful tips that would guarantee a great result.
First, always season your short ribs with salt and freshly ground black pepper before braising. This will help enhance the taste and ensure that the seasonings penetrate the meat evenly.
Second, use a high-quality cabernet sauvignon or other dry red wine in the recipe. The quality of the wine you use will directly affect the flavor of your dish.
Third, make sure you brown the short ribs properly before adding them to the Dutch oven or slow cooker. This not only seals in moisture, but also creates a rich flavor base for your dish.
Fourth, remember to marinate your short ribs for at least six hours or even overnight to ensure they are infused with flavors throughout.
Fifth, don’t rush the cooking process. Low and slow is key to getting tender, fall-apart meat. Cook for at least three hours on low heat or four hours on high heat in a slow cooker until the beef becomes fork-tender.
Sixth, when using a slow cooker or Dutch oven, resist opening it frequently during cooking as this may prolong the cooking time and release valuable steam.
Seventh, skim off any excess fat from your wine sauce before serving. This final step ensures that your meat is not greasy and that your flavors are well-balanced.
By following these essential tips, you’ll be sure to enjoy perfect Cabernet-Braised Beef Short Ribs every time!
As we wrap up this recipe, I want to address some common questions that might come up while making it. Whether you’re a beginner or an experienced cook, there’s always room for some extra tips and clarification. Check out these frequently asked questions for some guidance along the way.
How long does it take to braise a short rib?
For optimal results, preheat the oven and securely cover the pan prior to cooking for 3 hours. It is advisable to frequently check in on the ribs and add additional water as necessary. About halfway through cooking, flip the ribs over to ensure even cooking. To achieve a desirable color, carefully uncover the pan in the last 20 minutes of cooking, allowing for the sauce to thicken.
What wine is best for braised short ribs?
To make a delicious Easy Red Wine Braised Beef Short Ribs dish, it’s recommended to use a dry red wine. Types of dry red wines that work well include Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels. A combination of Cabernet and Pinot Noir worked perfectly in my version of the recipe.
What liquid for braising short ribs?
As a sommelier, I recommend a juicy and flavorful dish perfect for slow-cooking: seared short ribs. To prepare this dish, seasoned with garlic powder and onion powder, sear the meat until golden brown and transfer it to a 6 quart slow cooker. Then, pour in beef broth, red wine, and Worcestershire sauce to enhance the flavor. For a touch of freshness, add a sprig of rosemary and cover the slow cooker with a lid, cooking on low heat for 8 hours until the meat is fork-tender. The combination of these bold flavors and tender texture makes for a truly delicious dish.
Why are my braised short ribs tough?
When it comes to cooking short ribs, finding the perfect balance is crucial. Overcooking them will result in meat that is too tender and falls apart, while undercooking them will leave them tough and difficult to eat. The ideal way to cook short ribs is to find the sweet spot where they are on the brink of falling apart but still hold their structure.
In conclusion, if you want a hearty and delicious meal that is perfect for any occasion, I highly recommend this Cabernet-Braised Beef Short Ribs recipe. The combination of the rich and tender beef with the flavorful wine sauce is simply irresistible. Whether you’re hosting a dinner party or just looking to indulge in a cozy night in, this recipe is sure to please.
With its simple ingredient list and easy-to-follow instructions, this recipe is beginner-friendly and can be easily customized to your preferences. And with the option to make it ahead of time or slow cooked in a Dutch oven or slow cooker, it’s also incredibly versatile.
To really elevate your dining experience, I suggest pairing this dish with mashed potatoes or roasted wintery vegetables like carrots and parsnips. And of course, don’t forget a glass (or two) of the same Cabernet Sauvignon that was used in the recipe.
So what are you waiting for? Grab some beef short ribs, a bottle of Cabernet Sauvignon and get cooking! Trust me, your taste buds will thank you for it.
Cabernet-Braised Beef Short Ribs Recipe
- 2 lbs beef short ribs, trimmed
- 1/2 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 1 1/2 cups fat free low-sodium beef broth
- 1 cup cabernet sauvignon wine or 1 cup dry red wine
- 2 tablespoons tomato paste
- 1 1/2 cups celery, sliced 1 inch
- 1 cup carrot, sliced 1 inch
- 6 garlic cloves, sliced
- 2 rosemary sprigs (6 inches each)
- 1 medium onion, cut into 8 wedges
- 1 tablespoon all-purpose flour
- 4 cups hot cooked wide egg noodles
- Preheat oven to 300 degrees.
- Heat a large skillet over medium-high heat. Coat pan with cooking spray. Sprinkle ribs with salt and pepper. Add ribs to pan; cook for 8 minutes, browning on all sides. Remove from pan. Add beef broth to pan, scraping pan to loosen browned bits.
- Combine broth, wine and tomato paste in a medium bowl; stir with a whisk. Place ribs, celery, carrot, garlic, rosemary, and onion in a 9x13-inch baking pan coated with cooking spray. Pour broth mixture over rib mixture. Cover with foil; bake at 300 degrees for 3 1/2 hours or until ribs are very tender.
- Uncover dish; strain broth mixture through a sieve over a bowl, reserving liquid. Reserve ribs, discard remining solids. Place a zip-top plastic bag inside a 2-cup glass measure. Pour reserved mixture into bag. Seal bag; carefully snip off 1 bottom corner of bag. Drain liquid into a small saucepan, stopping before fat layer reaches opening; discard fat.
- Add flour to pan, stirring well with a whisk. Place pan over medium heat; bring to a boil, stirring constantly with a whisk. Reduce heat, and simmer 3 minutes or until thick, stirring constantly with a whisk. Serve sauce with ribs and noodles. Garnish with chopped parsley if desired.