Are you looking for a dish that will warm up your soul on a chilly winter evening? Look no further than this red wine braised short rib recipe. Picture meltingly tender, succulent meat so tender it falls apart at the touch of your fork, all coated in a rich, deep red wine sauce. This is comfort food at its best.
This recipe is perfect for those who love the thought of slow-cooked, hearty meals that pack a punch of flavor. The aromas from this dish will fill your house and have your neighbors knocking on your door asking for a taste.
Don’t mistake the effort required to make this recipe as dull or tedious – the process of slowly cooking short ribs to perfection is both gratifying and enjoyable. Plus, the reward of seeing your guests take their first mouthful and savoring it with pure delight is unmatched.
You’ll often see braised beef short ribs on the menu of high-end restaurants, but you don’t need to go out to get restaurant quality food when you can create it yourself at home. With some patience, time and good-quality ingredients, you can be sure to impress all dinner guests with a meal they will not forget any time soon.
So let’s grab our Dutch ovens and get started on this delicious recipe that will surely become a household favorite.
Why You’ll Love This Recipe
Are you looking for a hearty and flavorful dish that’s perfect for any occasion? Look no further than this red wine braised short rib recipe. Not only is it easy to make, but it’s also incredibly satisfying and indulgent.
Let me explain why you’ll fall in love with this recipe. First and foremost, the beef short ribs are cooked using a combination of beef broth and dry red wine, which helps to create a full-bodied and deep red wine sauce that you won’t be able to get enough of. The sauce is infused with fresh rosemary, garlic, shallots, and tomato paste, which creates an explosion of flavors in your mouth that will leave you craving more.
But what really takes this dish to the next level is how the beef short ribs are prepared. Slow cooked until they literally fall apart, the meat becomes so tender and juicy that it melts in your mouth. The meaty flavor pairs perfectly with the rich wine sauce creating a beautiful balance of taste.
Plus, this recipe is incredibly versatile. You can serve it alongside mashed potatoes, polenta or even parsnip puree – whatever strikes your fancy! It’s so comforting that any way you serve it will leave you feeling satisfied.
So whether you’re cooking a family meal at home or hosting a dinner party for friends, this red wine braised short rib recipe is sure to be a hit. Don’t just take my word for it – give it a try yourself and see why this recipe is beloved by foodies everywhere!
Here is a list of all the ingredients you will need to make the Red Wine Braised Short Rib recipe:
- 5 pounds beef short ribs, bone-in
- Kosher salt and freshly ground black pepper (3 tablespoons of each)
- 2 tablespoons of olive oil
- 1 shallot, diced
- 4 garlic cloves, peeled and smashed
- 2 carrots, peeled and chopped
- 3 cups of full-bodied red wine, such as Cabernet Sauvignon or Pinot Noir
- 2 cups low-sodium beef broth
- 1 tablespoon of tomato paste
- 2 sprigs fresh rosemary
- Mashed potatoes, creamy polenta or parsnip puree, for serving
Make sure to have all the ingredients before starting to prepare the dish. The short ribs are the main ingredient in this recipe, so make sure to select meaty, well-marbled ribs that fall apart when cooked. Additionally, use a dry red wine with bold flavors that pairs well with beef dishes.
The Recipe How-To
Step 1: Season the Short Ribs
To get started on this wine-braised short ribs recipe, preheat your oven to 350°F. Season the short ribs with kosher salt and freshly ground black pepper. Heat a large Dutch oven or braising pan over medium-high heat with 2 tablespoons of olive oil, and sear the beef short ribs until browned, about three minutes per side.
Step 2: Prepare the Aromatics
Remove the short ribs from the Dutch oven and set them aside on a plate. Add 1 diced shallot, 2 sliced carrots, and 4 smashed garlic cloves to the same pot, cooking for 5 minutes over medium heat until they start to soften.
Step 3: Add Tomato Paste and Flour
Clear up some space in the pot by pushing aside the vegetables. Add 2 tablespoons of flour directly into that space, followed by 1 tablespoon of tomato paste. Cook and stir everything together constantly for approximately 3 minutes, until everything is well combined.
Step 4: Add Red Wine and Beef Broth to Pot
Stir in around 2 cups of dry red wine, such as pinot noir or cabernet sauvignon, scraping up any brown bits on the bottom of the pot as you do. Increase heat to medium-high and reduce wine by half, around 10 minutes.
Add beef broth until it barely covers the meat.Add a sprig of fresh rosemary over top
Step 5: Braise The Beef Short Ribs
Return seared beef back into cooking liquid in pot then bring everything to a simmer.
Cover and place in preheated oven for around two hours – or until meat falls easily off bone- checking occasionally to see if more liquid than is covering meat bone is needed.
Step 6: Reduce the Wine Sauce
Remove short ribs from the pot and set aside. Strain the remaining liquid through a mesh strainer, discard any solids remaining in it. Return the liquid back into the dutch oven and reduce by half.
Step 7: Serve and Enjoy
Pour over your slow cooked wine-braised beef short ribs to complete the dish. This recipe can be served with either polenta or mashed potatoes, both of which will do an excellent job of soaking up the full-bodied wine sauce.
Substitutions and Variations
I love to experiment with different ingredients and flavors in my cooking. Here are some substitutions and variations that you can try with this red wine braised short rib recipe to give it your own personal twist.
– Meat: If you’re not a fan of beef, you can substitute the short ribs for boneless beef or pork ribs, or even spare ribs. Adjust the cooking time accordingly.
– Wine: A full-bodied red wine like Cabernet Sauvignon or Pinot Noir is best for this recipe as it compliments the richness of the meat. However, feel free to experiment with other types of wine to create unique flavor combinations.
– Tomato paste: You can substitute tomato paste with canned tomatoes or tomato puree. Simply add them to the pot along with the other ingredients.
– Vegetables: You can add other vegetables such as parsnips, turnips, or potatoes to the pot to create a more hearty dish. You can also substitute carrots with other root vegetables that have similar texture.
– Cooking method: While this recipe calls for a slow cooker or dutch oven, you can also use a pressure cooker for quicker cooking time. Just make sure to follow the manufacturer’s instructions for cooking times.
– Serving suggestion: This recipe goes well with creamy polenta or parsnip puree. You can also serve it over mashed potatoes for a classic pairing.
Remember, cooking is all about experimenting and trying new things. So feel free to make changes and substitutions to make this red wine braised short rib recipe your own!
Serving and Pairing
The red wine braised short ribs are a hearty dish that are perfect for any special dinner occasion or when you just want to indulge yourself with something delicious. These tender and juicy beef short ribs go perfectly with a variety of sides, such as creamy mashed potatoes, polenta, parsnip puree or even spare ribs.
When it comes to pairing wine with this recipe, the red wine used in the braising process – a full-bodied dry red such as Cabernet Sauvignon or Pinot Noir – is your best companion. The wine sauce has deep and rich flavors that enhance the taste of the meat, while its acidity cuts through its fattiness creating a perfect balance.
For those who prefer beer over wine, a nice Belgian Dubbel or an American Brown Ale will complement the dish with notes of dark fruit and caramel that will bring out the sweetness in the slow-cooked meat.
As for the presentation, feel free to garnish each plate with some fresh rosemary sprigs to add some visual appeal to the fall-apart short ribs.
So gather your loved ones around the table and share this delightful meal together – because nothing brings people together like good food and good company.
Make-Ahead, Storing and Reheating
This Red Wine Braised Short Ribs recipe is perfect for making ahead of time. You can braise the short ribs ahead of time and store them in the refrigerator for up to 2 days. Not only does the flavor deepen when stored in the fridge, but it will also make reheating easy when you are ready to serve.
When reheating, you can use a slow cooker or a dutch oven to reheat the short ribs. If using a slow cooker, place the short ribs with its juices into the slow cooker and cook on high for 2-3 hours or low for 4-5 hours. If using a dutch oven, heat it up on medium heat with a tablespoon of olive oil and once hot, add in the short ribs with its juices and cover with a lid. Let it simmer on medium heat for 30 minutes or until heated through.
If you have any leftover red wine braised short ribs, store them in an airtight container in the fridge for up to 3 days or freeze them for up to 3 months. When reheating from frozen, defrost overnight in the fridge and reheat using one of the methods mentioned above.
This dish pairs well with creamy polenta or parsnip puree. With this recipe’s make-ahead option, you can impress your guests with this hearty and delicious meal without stress on the day of your event!
Tips for Perfect Results
Here are my top tips for making sure your red wine braised short ribs turn out perfectly:
1. Sear the short ribs properly: Before you start cooking your short ribs, make sure to sear them on all sides in a hot dutch oven or heavy-bottomed pot. This will help to create a deep, rich flavor and seal in the juices.
2. Use a good quality red wine: The wine you use in this recipe will greatly impact the flavor of your dish. Choose a dry red wine, such as cabernet sauvignon or pinot noir, that you would also enjoy drinking on its own.
3. Don’t forget the aromatics: Carrots, garlic cloves, shallots, and fresh rosemary all play an important role in adding depth of flavor to this recipe. Make sure to include them in the braising liquid and serve them alongside the short ribs.
4. Be patient: This recipe takes time, but it’s worth it! The slow cooking method will allow the beef short ribs to become tender and fall apart with just a fork. Resist the temptation to rush the process by turning up the heat or shortening the cooking time.
5. Strain and reduce your sauce: After you’ve finished cooking your short ribs, strain the braising liquid and reduce it in a separate pan until it becomes a thick and flavorful sauce. This step adds an extra layer of richness to the dish.
By following these tips and techniques, you’ll be able to make a stunning dish of red wine braised short ribs that will impress your guests and bring you back to cozy Sunday evening dinners with your family.
Now that you’ve made this delicious red wine braised short rib recipe, you might have some questions regarding substitutions, variations, and perfecting the dish. In this section, I’ll answer some frequently asked questions and provide tips for getting the best results every time you make it. So keep reading and let’s get cooking!
What wine is best for braised short rib?
When making Easy Red Wine Braised Beef Short Ribs, it is best to use a type of dry red wine. Popular options for this include Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels. In my personal experience, I have found that using a combination of Cabernet and Pinot Noir yielded excellent results.
What red wine is best for beef short rib?
When it comes to pairing wines with beef-short ribs cooked to perfection through a slow process, one must choose a medium-bodied red wine with moderate tannins that enhance the rich flavors of the meat. Hence, wines like Shiraz, Bordeaux, and Cabernet Sauvignon are ideal for complementing the sumptuous taste of the dish without overwhelming it.
How long does it take to braise a short rib?
To cook the ribs, first, ensure the oven is preheated. Place the pan in the oven, make sure to cover it, and let it cook for three hours. It’s essential to check it every once in a while during the cooking process and add water only if required. Flip the ribs over after 1.5 hours of cooking. Finally, during the last 20 minutes, remove the lid to allow the sauce to reduce while giving the ribs a nice brown color.
What goes with red wine braised short ribs?
When it comes to pairing with short ribs, I highly recommend serving them with sides that can soak up the rich gravy. For example, a bed of buttered noodles, creamy polenta or mashed potatoes would make the perfect base for your succulent short ribs. To balance out the richness of the dish, a refreshing arugula salad or some glazed carrots would be a great addition to the meal. With these balanced flavors, you’re sure to enjoy a hearty and delicious meal.
Why are my braised short ribs tough?
When it comes to cooking short ribs, finding the sweet spot in terms of cooking time is crucial. If undercooked, they can be chewy and tough. On the other hand, if overcooked, the meat will completely fall apart. The trick is to cook them until they are close to that point, but not quite there yet.
In conclusion, the red wine braised short rib dish is not only rich and flavorful but also versatile in its pairing options. The combination of tender beef short ribs and a full-bodied red wine sauce creates a feast for the senses that’s sure to impress any dinner guest. Whether served with creamy polenta, mashed potatoes or parsnip puree, this recipe is perfect for entertaining, special occasions, or a cozy family dinner.
With just a few simple ingredients and techniques like browning the meat, slow cooking, and using quality dry red wine, you can create a fall-apart tender and deeply satisfying meal. Whether preparing it in a dutch oven, slow cooker or pressure cooker, you can enjoy it anytime.
Additionally, with the substitutions and variations provided such as using boneless beef or braised pork ribs, you can customize this recipe to suit your preferences. The best part is you can make it ahead of time and store or reheat it without compromising its flavor.
In summary, grab a bottle of cabernet sauvignon or pinot noir and give this wine-braised short ribs recipe a try. Trust me; your taste buds will thank you!
Red Wine Braised Short Rib Recipe
- 3 1/4 lbs boneless short ribs
- 1 shallot
- 2 large garlic cloves
- 4 medium carrots
- 2 sprigs fresh rosemary
- 1 cup red wine
- 2 1/2 cups beef broth
- 1 (8 ounce) package beef gravy
- 1 teaspoon garlic salt
- 1 teaspoon italian seasoning
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- olive oil
- Preheat oven to 350 degrees
- In small bowl, combine the garlic salt, italian seasoning, salt and pepper. Blend well.
- Apply generously the spice rub ingredients you just prepared to both sides of the short ribs.
- In oven proof roasting pot, coat bottom of pan with olive oil and brown each side of the rib (approximately 3 minutes per side) on a medium heat cooktop.
- Remove ribs and set aside
- Add carrots, onions, garlic and rosemary to same pot that you just browned the ribs in and saute until translucent.
- Add red wine and 2 Cups of the beef broth and and bring to a boil, then remove from heat.
- Return ribs to roaster and cover.
- Place in oven and cook for 3 hours. Periodically check to ensure liquid is still present. If needed, add more beef broth and red wine.
- After 3 hours, reduce heat to 325 degrees and bake for an additional 30 minutes.
- Turn oven to 175 degrees and remove 1/2 cup of braising liquid from pan and degrease. An easy method of separating the grease is by adding ice cubes and the grease sticks to the ice cube. Just don't let the ice melt, remove the cubes as you go.
- In a small pot, on medium heat whisk braising liquid, 1/2 cup beef broth and contents of gravy mix until thickened.
- Serve short ribs and drizzle sauce to taste.