Mouthwatering Braised Short Ribs Recipe
Have you been craving a hearty and flavorful meal? Look no further than this recipe for delicious braised short ribs with red wine gravy and vegetables. The combination of tender beef, savory wine sauce, and vibrant vegetables creates a dish that is sure to impress any dinner guest.
This recipe takes time to cook, but the result is worth it. The slow braising process allows the meat to become fall-apart tender while absorbing all the deep flavors of the red wine and beef broth. The addition of diced tomatoes, celery, carrots, onions, garlic, bay leaves, thyme, and Worcestershire sauce adds depth and complexity.
Once cooked, the beef can be easily shredded into the fork-tender pieces and served with mashed potatoes or rice. Spoon over the rich gravy and enjoy a restaurant-worthy meal in the comfort of your own home.
Not only is this dish delicious, but it’s also a showstopper. Impress your loved ones with your culinary skills by serving them with these mouthwatering braised short ribs. So let’s get cooking!
Why You’ll Love This Recipe
Are you looking for a dish that will leave your taste buds begging for more? Look no further than this delicious braised short ribs recipe, complete with a rich red wine gravy and savory vegetables.
Prepare yourself for fall-apart beef that is cooked slow and low, creating a tender texture that is sure to impress even the pickiest of eaters. Paired with a flavorful red wine sauce, each bite is bursting with bold flavors that are just waiting to be savored.
But why stop there? This recipe allows for plenty of substitutions and variations, giving you the freedom to create a dish that caters specifically to your preferences. Whether it’s switching up the type of wine used, or adding in additional vegetables, this recipe offers infinite possibilities.
And let’s not forget about the convenience factor – making this meal can be as easy as throwing everything into your slow cooker or pressure cooker for a hassle-free dinner that practically cooks itself. Or if you want the full experience, dust off your dutch oven and prepare your taste buds for a memorable evening.
So go ahead, experiment with different ingredients and methods to make this recipe truly your own. Bon appétit!
Ingredient List
Here is a list of the ingredients you will need to make these decadent short ribs with red wine gravy and vegetables:
For the Short Ribs:
- 6 lbs bone-in beef short ribs
- 1 tsp seasoning salt
- ½ tsp black pepper
- ½ tsp allspice
- 2 tbsp vegetable oil
- 1 yellow onion, chopped
- 3 medium carrots, diced
- 2 celery ribs, diced
- 6 cloves fresh garlic, minced
- 2 bay leaves
- 1 tsp dried thyme
For the Red Wine Sauce:
- 1 cup dry red wine (such as cabernet or pinot noir)
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes, drained
- 1 tbsp Worcestershire sauce
- Salt and freshly ground black pepper to taste
For Dusting:
- â…“ cup all-purpose flour
- Kosher salt and freshly ground black pepper to taste
These ingredients, combined together in a slow-cooking environment, create an irresistible savory dish that will treat your sense of taste!
The Recipe How-To
First, you need to preheat the oven to 350 degrees F. While waiting for the oven to preheat, season 6 lbs of bone-in beef short ribs with 1 teaspoon of allspice, 2 teaspoons of seasoning salt, and 1 tablespoon of freshly ground black pepper.
Next, heat 2 tablespoons of vegetable oil in a Dutch oven over medium-high heat. Meanwhile, coat the short ribs in 1 cup of all-purpose flour and shake off any excess. Add the ribs to the Dutch oven and brown them in batches until nicely seared on all sides.
Cooking the Vegetables
Once all the ribs are browned, remove them from the pot and set them aside in a plate lined with paper towels. In the same pot over medium heat, add 3 medium-sized diced onions, 4 cloves of freshly chopped garlic, 3 celery ribs, and 3 sliced carrots. Cook the vegetables until they soften and the onions turn translucent.
Braising the Short Ribs
Deglaze the Dutch oven by pouring in a generous amount of red wine (preferably cabernet or pinot noir) and cook for 2-3 minutes to allow alcohol to evaporate. Add 2 cups of beef broth and stir well before returning the short ribs to the pot along with any accumulated juices.
You can also add a can of diced tomatoes or tomato paste at this point if you wish.
Toss in two bay leaves and a teaspoon of dried thyme before bringing everything to a boil. Once boiling, cover and put it inside preheated oven for about two and half hours or until the short rib is tender enough to fall apart when pricked with a fork.
Thicken Up Wine Gravy
After cooking for two and half hours, remove the Dutch oven from the oven and transfer short ribs to a platter. Strain the braising liquid from the Dutch oven and skim off any excess fat. Return the liquid to the pot and bring it to a boil.
In a small bowl, mix 1 tablespoon of all-purpose flour with a little bit of water until it forms a smooth paste. Whisk the flour paste into the boiling liquid until well distributed.
Lower the heat and let it simmer for 10-15 minutes or until the sauce reaches your desired thickness. Season with salt and freshly ground black pepper to taste.
Plating the Braised Short Ribs
Once done, Ladle some of the sauce on top of the short ribs and serve hot. You can serve it over creamy mashed potatoes or with your favorite side dish!
Substitutions and Variations
Are you missing one or two ingredients for this savory braised short ribs recipe? Don’t worry, there are plenty of options to consider!
First, let’s talk wine. A dry red wine can elevate the flavors of the dish just right, but if you don’t have any on hand or don’t want to use alcohol in your cooking, you can substitute it with some beef broth. Some good alternatives to a Cabernet or Pinot Noir include Zinfandel, Malbec, or Shiraz.
If you’re looking for a healthier option, consider using boneless beef chunks instead of short ribs as they are lower in fat. Or try it with beef chuck, spare ribs or even boneless short ribs.
If you’re not a fan of certain veggies, feel free to swap them out. For instance, instead of diced tomatoes in their juice, you could utilize fresh cherry tomatoes for added sweetness or omit them altogether. You can use other vegetables too like potatoes and parsnips that can be cut into cubes and added to the dutch oven during the last 1-2 hours of cooking.
When it comes to seasoning and spices substitution, allspice adds a hint of warmness and delightfully complements the flavors of the red wine braising sauce. But if you don’t have allspice on hand or dislike its flavor profile then cloves may be used as an alternative.
Overall, recipes are made to be tweaked according to preferences and availability of ingredients. These substitutions will only impact the taste slightly so don’t be afraid to experiment with these variations.
Serving and Pairing
Braised short ribs with red wine gravy and vegetables are a mouthwatering dish that deserves to be served with equally delicious sides. The rich flavors of the wine and beef in the gravy make it a perfect match for creamy mashed potatoes, which can help absorb some of the sauce. Roasted root vegetables, like carrots and parsnips, also pair well with this dish.
For an elevated experience, try pairing this braised beef with a full-bodied red wine such as a Cabernet Sauvignon or Pinot Noir. The dry red wine in the recipe complements the meat beautifully, and a nice glass of vintage red can make the flavor pairing even better.
If wine isn’t your thing, you could also enjoy this dish with a hearty stout or porter beer. The bold flavors of these brews complement the richness of the sauce.
When plating, garnishing with fresh herbs such as thyme or parsley can enhance the appearance and add freshness to the dish.
Overall, this recipe is perfect for impressing guests for a dinner party, but can also be enjoyed as an indulgent family meal. Pair it with your favorite side dish and beverage, and you will have a meal that is sure to be deliciously satisfying.
Make-Ahead, Storing and Reheating
The delicious braised short ribs with red wine gravy and vegetables recipe is perfect for make-ahead meals, as it tastes even better the next day! You can easily prepare this dish a day in advance and store it in the refrigerator until ready to serve.
To make-ahead, allow the braised short ribs to cool completely before transferring them to an airtight container. Be sure to pour in all the remaining sauce over the ribs, ensuring that they are fully covered. Store them in the refrigerator for up to three days.
Reheating is simple and easy. Preheat your oven to 350°F and transfer the ribs and sauce into a baking dish. Cover with foil and bake for 20-25 minutes or until heated through. Alternatively, you can reheat the ribs on the stovetop on low heat, stirring occasionally until heated through.
For an even quicker option, you can freeze any leftover braised short ribs in an airtight container for up to two months. When ready to consume, simply thaw in the refrigerator overnight before reheating with your preferred method.
Remember, braising is a technique that results in tender and fall-off-the-bone meats. The flavors meld together when allowed to sit overnight, so if you can resist devouring it straight after cooking, you’ll be rewarded with an even more flavorful dish first thing in the morning.
Tips for Perfect Results
To achieve the best result with this recipe for delicious braised short ribs, there are some tips that will come in handy.
Firstly, let’s talk about the seasoning. Before seasoning the short ribs, make sure to pat them dry as this will help the seasoning stick better. Use a mix of kosher salt, freshly ground black pepper, allspice, and seasoning salt to add flavor and enhance the taste of the meat.
Another tip is to sear the short ribs before placing them in the Dutch oven. This adds texture and flavor to the meat and helps keep it moist during cooking. Heat up your Dutch oven on high heat and add some vegetable oil before placing the short ribs in it. Take your time to sear each side until they’re beautifully browned and crispy.
When braising the short ribs, ensure they’re covered in liquid by at least two-thirds of their height. Keep this ratio throughout the cooking process by regularly checking and adding more liquid if needed.
The quality and type of red wine you use for braising can greatly impact the taste of the final result. Using a robust, dry red wine such as cabernet or pinot noir will help create a rich and flavorful gravy for your braised short ribs.
Lastly, let your short ribs rest once they’re done cooking. This allows for all the juices to be distributed evenly, ensuring each bite is tender and fall-apart delicious.
By following these tips, you’ll be sure to create mouthwatering wine-braised short ribs that everyone will love!
FAQ
Now, let’s take a moment to address some of the most frequently asked questions (FAQ) regarding this delicious braised short ribs recipe. These questions cover everything from substitutes for certain ingredients, to alternative cooking methods and storage tips. So, keep reading to get all the answers you need for perfecting this recipe.
What is the best wine to use for braising short ribs?
When making Easy Red Wine Braised Beef Short Ribs, a dry variety of red wine is an excellent choice. Popular options include Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels. In my own recipe, I combined Cabernet and Pinot Noir for a superb result.
How long does it take to braise a short rib?
Once the pan is covered, pop it in the preheated oven for about three hours. Make sure to keep an eye on it as it cooks, adding more water when necessary. After about ninety minutes, flip the ribs over to ensure even cooking. Towards the end of the cooking process, take off the lid for the last 20 minutes to allow the dish to achieve a rich browning and thicken the sauce.
Why are my braised short ribs tough?
When it comes to short ribs, finding the perfect level of tenderness can be a challenge. Cooking them for too little time can make them tough and difficult to eat, while overcooking them will cause the meat to disintegrate. The secret to preparing mouth-watering short ribs is to cook them until they are on the verge of falling apart.
When braising short ribs should they be covered in liquid?
To ensure tender and flavorful short ribs, it’s important to only cover them halfway in liquid. If the liquid begins to reduce too much during cooking, don’t hesitate to add more to maintain the optimal level.
Bottom Line
In conclusion, this delicious braised short ribs with red wine gravy and vegetables recipe is a must-try. The tender meat falling off the bone, the rich and savory red wine sauce, and the perfectly balanced blend of herbs and spices make it an unforgettable dish for any occasion.
Not only is this recipe easy to prepare, but it’s also versatile enough to accommodate substitutions and variations according to your preferences. Whether you prefer a cabernet or pinot noir dry red wine, boneless beef or beef chuck, or different types of vegetables, you can adapt this recipe to meet your needs.
So, the next time you’re looking for a hearty and satisfying meal that will impress your guests or satisfy your cravings, give this recipe a try. You won’t regret it!
Lastly, if you ever need more inspiration for similar dishes or cooking techniques, don’t hesitate to look up popular food blogs like Bon Appétit or Serious Eats. Additionally, you can explore other slow cooker recipes or pressure cooker methods for spare ribs or beef stews.
Thank you for reading this article on how to prepare delicious braised short ribs with red wine gravy and vegetables. I hope you enjoy making this dish as much as I do!
Delicious Braised Short Ribs With Red Wine Gravy and Vegetables Recipe
Ingredients
- 1/2 cup all-purpose flour
- 1 teaspoon allspice
- 2 teaspoons seasoning salt
- 1/2 teaspoon black pepper (or to taste)
- 5 -6 lbs short rib of beef
- 6 tablespoons oil (more if needed)
- 2 large onions, chopped
- 2 tablespoons minced fresh garlic
- 1 tablespoon dried thyme
- 2 bay leaves
- 3 -4 carrots, peeled and chopped
- 2 -3 celery ribs
- 1 (14 ounce) can diced tomatoes, well drained
- 3 cups beef broth
- 2 cups dry red wine (can use about 1/2 cup more wine)
- 2 tablespoons Worcestershire sauce
- salt and pepper
Instructions
- In a bowl mix together the flour with allspice, seasoning salt and black pepper.
- Coat the short ribs in the flour mixture to coat on all sides.
- Heat oil in a large pot or Dutch oven over medium-high heat.
- Add in the ribs and brown on all sides (this should take about 6-7 minutes).
- Transfer the ribs to a plate or bowl and reserve 2 tablespoons of the flour mix.
- Add in more oil to the pot if needed.
- Add in onions, carrots, celery and thyme; sauté for about 20-25 minutes, or until veggies begin to brown scraping the pot for any browned bits.
- Add in the fresh garlic the last 5 minutes of cooking.
- Return the ribs to the pot with any juices from the plate, arranging in a single layer if possible.
- Add in tomatoes and bay leaves.
- Add in broth, Worcestershire sauce and wine; bring to a boil.
- Reduce heat to medium-low, cover pot and simmer for about 1 hour.
- Uncover the pot, then simmer uncovered for about another 30 minutes, or until the meat is tender, skimming the accumulated fat from top occasionally.
- If desired, mix the reserved 2 tablespoons of flour with a small amount of cold water to make a paste, and add to the simmering sauce the last 10 minutes of cooking to thicken.
- Season with salt and pepper.