Mouth-watering Red Wine Braised Short Ribs Recipe
Welcome to my kitchen, where I’m excited to share with you one of my all-time favorite recipes for red wine braised short ribs. This recipe is perfect for anyone who loves falling-apart, tender beef that’s been slow-cooked in a deep red wine sauce, with all the perfect balancing flavors of sweet and savory.
Whether you’re already a fan of braised beef or are new to the world of slow-cooked meat dishes, this recipe is sure to impress. The key ingredient in this recipe is, of course, the dry red wine, which infuses the meat with its rich flavor and deep color.
In addition to the wine, this recipe also calls for a variety of vegetables, including celery root, turnips, carrots, leeks, and onions. These veggie additions give the dish a depth of flavor that complements the beef perfectly.
If this sounds like your kind of dish or if you’re looking for something special to share with family and friends at your next dinner party, I encourage you to keep reading through this recipe’s instructions. And, trust me; you won’t want to miss serving these red wine-braised short ribs with creamy polenta or mashed potatoes. So let’s get started!
Why You’ll Love This Recipe
Do you want to impress your friends and family with a delicious meal that they won’t forget? Look no further, because this red wine braised short ribs recipe is the perfect option.
One of the reasons why you’ll love this recipe is that it uses bone-in beef short ribs, which ensure that your dish is tender and flavorful. The ribs are seared before being added to a rich wine sauce, which gives them a deep, savory flavor that pairs well with the other ingredients.
Another great thing about this recipe is that it uses a combination of delicious vegetables such as celery root, turnips, carrots, garlic cloves, and onions to make it even more flavorful. These vegetables add a complexity of flavors to the dish while still allowing the beef to be the main star.
The braising process allows these vegetables to release their natural sweetness and flavors into the wine sauce. The wine sauce is made up of port wine or dry red wine and beef broth for that extra depth of flavor. The slow-cooking process creates meat so tender that it will fall apart in your mouth. It’s comfort food at its best!
On top of all the amazing ingredients already mentioned, this recipe also includes fresh herbs such as parsley, thyme, rosemary, and bay leaves which will give your meal a fresh aroma before being devoured!
Finally, you’ll love that this recipe is incredibly versatile. You can make it in a dutch oven on the stovetop or in an oven or even a slow cooker if you don’t have much time. This meal goes absolutely perfectly with mashed potatoes or creamy polenta as they soak up all of those juices!
In conclusion, if you want to make an unforgettable meal for dinner tonight, give this red wine braised short ribs recipe a try. Your tastebuds will thank you!
Here are the ingredients you will need to make Red Wine Braised Short Ribs:
Meat and Vegetables
- 5 pounds bone-in beef short ribs (you’ll want about 8-10 pieces)
- kosher salt, freshly ground black pepper
- 3 medium onions, diced
- 3 medium carrots, peeled and roughly chopped
- 2 celery ribs, roughly chopped
- 1 leek, washed and sliced (white and light green parts only)
- 2 garlic cloves, minced
- 1/2 cup port wine
- 1 bottle (750 ml) dry red wine, such as cabernet sauvignon or merlot
- 4 cups beef broth
Aromatics and Thickeners
- 6 garlic cloves, smashed
- 2 bay leaves
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 1/4 cup tomato paste
- 2 tbsp. all-purpose flour
Olive Oil and Fresh Herbs
- 2 tbsp. olive oil
- 1 tablespoon finely chopped fresh parsley for garnish, optional
These ingredients will create a truly luscious red wine sauce that will beautifully complement the beefy flavor of the short ribs. Do not shy away from using red wine – it is integral to creating the perfect braised beef dish.
The Recipe How-To
Now that we have all the ingredients needed, it’s time to get started on making these delicious red wine braised short ribs.
Step 1: Preheat and Prepare
Preheat the oven to 350°F (175°C). Season 5 pounds of beef short ribs well with kosher salt and freshly ground black pepper on both sides.
Step 2: Brown the Ribs
Next, heat 2 Tbsp of olive oil in a large Dutch oven or any oven-safe pot over medium-high heat. When hot enough, add the seasoned short ribs and sear each side for about 2 minutes, or until browned all around. This step will ensure a nice crust on the meat and give it that depth of flavor.
Step 3: Add Vegetables
Once the ribs are browned on both sides, remove them from the pot onto a plate for later. In the same pot, sauté 3 medium-sized onions, 2 celery ribs, 1 leek, and 4 garlic cloves, all finely chopped until they’re fragrant or for about 2 minutes. When done, add in 1 tablespoon of tomato paste and mix well.
Step 4: Pour Wine and Broth
When the vegetables are well incorporated with the tomato paste, pour in 2 cups of dry red wine, preferably cabernet sauvignon in this case, and bring to boil while stirring occasionally until reduced by half or for about 5 minutes. Then, pour in 3 cups of beef broth into the pot and leave it to simmer for a few minutes.
Step 5: Put Everything Together
Return the browned ribs back into the pot along with in-season veggies such as 2 turnips, 2 carrots, and a celery root, all peeled and cut into big chunks. Also, add in fresh herbs such as 3 bay leaves, a handful of fresh thyme, rosemary, and parsley. Then, season with salt and pepper again.
Once everything is in the pot, cover with a tight-fitting lid and transfer it to the preheated oven. Cook for 3 ½ to 4 hours or until the meat is fall-apart tender.
Step 6: Finish the Sauce
When done, take the pot out from the oven but keep it on the stove at medium heat while you discard the herbs and skim off the excess fat if any. Then, strain the cooking liquid through a fine-mesh sieve into a bowl, pressing down all ingredients to extract every bit of flavor.
Next, return the strained liquid back to the pot and simmer again on medium heat. If necessary, add more salt and freshly ground pepper. You can also make a slurry by combining 1/4 cup of all-purpose flour with water until smooth and whisking it into the liquid to give it some
Substitutions and Variations
There are plenty of ways to customize this red wine braised short ribs recipe to suit your taste and dietary preferences. For starters, you can swap out the red wine for a different type of dry or full-bodied wine, such as cabernet sauvignon or merlot.
If you don’t have beef short ribs, try using boneless beef chuck roast or pork shoulder instead. Both cuts have enough fat and connective tissue to break down and turn tender during slow cooking.
For the vegetables, feel free to mix it up with your favorite root veggies, such as parsnips, celery root, turnips, or Rutabaga. You can also add in some mushrooms for extra umami flavor.
To make this recipe gluten-free, simply substitute all-purpose flour with a gluten-free flour of your choice. Cornstarch or arrowroot can also be used as a thickener for the sauce.
For a dairy-free option, skip the cream in the polenta and use olive oil instead of butter when searing the short ribs.
Finally, if you don’t have a Dutch oven or pressure cooker, you can still make red wine braised beef short ribs in a slow cooker. Just follow the same recipe steps but cook on low heat for 6-8 hours or until the meat falls apart easily with a fork.
With these substitutions and variations, you can make this recipe your own while still enjoying the rich and hearty flavor of red wine-braised beef short ribs.
Serving and Pairing
Once your red wine braised short ribs are ready, it’s time to think about how best to serve and pair them. This dish is incredibly flavorful and hearty, so it pairs well with simple sides that won’t overpower the beefy goodness. Here are a few ideas:
– Creamy polenta: A bed of creamy, cheesy polenta is the perfect accompaniment to this rich and meaty dish. The creaminess of the polenta balances out the acidity of the wine sauce, while the cheesy flavor complements the beef.
– Mashed potatoes: Another classic side dish that pairs perfectly with braised short ribs, mashed potatoes are comforting and satisfying. Plus, they’re a great way to soak up all that delicious wine sauce.
– Parsnip puree: For something a little different, try serving your short ribs with a parsnip puree. The slightly sweet, nutty flavor of the parsnips goes well with the earthy flavors of the beef and red wine.
When it comes to pairing wine with your red wine braised short ribs, you’ll want to choose something that complements the bold flavors and richness of the dish. A full-bodied red like cabernet sauvignon or merlot is a safe bet, as their tannins can cut through the fattiness of the meat and enhance its flavor. If you used a dry red wine in the recipe, consider serving that same wine alongside the meal for a perfect match.
As always, remember to serve your meal with plenty of fresh herbs like parsley, rosemary, and thyme for added flavor and freshness. Enjoy!
Make-Ahead, Storing and Reheating
As is the case with most braised dishes, these red wine braised short ribs taste even better when made in advance. They can be prepared up to two days ahead of serving, which makes them perfect for dinner parties or holiday gatherings where you want to spend more time entertaining than cooking. In fact, this dish tastes even better after it’s had time to sit and the flavors have melded together.
When making this recipe ahead of time, let it cool completely before storing it in an airtight container in the refrigerator. The easiest way to solidify any extra fat is to chill the short ribs overnight and then remove the layer of fat from the top before reheating.
To reheat these wine-braised short ribs, preheat your oven to 375°F (190°C). Place the ribs with any leftover sauce in a baking dish covered with aluminum foil and heat them for 20-25 minutes, or until heated through.
Short ribs being one of the most popular make-ahead dishes, many people love to freeze them for later use. These wine-braised beef short ribs can be stored in airtight containers for up to three months without losing their flavor or texture. Thaw them overnight in your refrigerator before reheating them as directed above or using one of our suggested variations, like adding them to stews or soups for extra flavor.
Now that you know how easy it is to make-ahead and reheat these delicious red wine braised beef short ribs, you can enjoy them anytime you crave a hearty and satisfying meal.
Tips for Perfect Results
To achieve the best flavor and texture for your red wine braised short ribs recipe, follow these helpful tips:
1. Sear the Short Ribs Well: The searing process caramelizes the meat’s surface and creates a brown crust that adds a deep flavor and quality to the dish. Use a high heat setting for about 3 minutes per side, or until all your meat sides turn brown.
2. Choose the Right Type of Red Wine: Pick dry red wine with high tannin content such as Cabernet Sauvignon or red Bordeaux blends. To avoid ruining the braising liquid, don’t use low-quality wines that you won’t consume on their own.
3. Don’t Cut Corners With Low-Quality Ingredients: Use top-quality beef short ribs, fresh vegetables, and homemade beef broth to create a rich and complex flavor foundation for your recipe.
4. Keep an Eye on Cooking Temperature: Avoid boiling the beef short ribs since overheating causes meat fibers to toughen up instead of breaking down during the braising process. Instead, simmer them gently using low heat, ensuring your Dutch oven is tightly covered.
5. Give Enough Time for Braising Process to Take Place: The whole recipe will take a few hours to cook thoroughly with all flavors coming together, and time makes braising tenderize the meat gradually instead of rushing it undesirably using shortcuts techniques like pressure cooking.
6. Add Sidekick Dishes with Complimentary Flavors: Red wine braised short ribs pair well with root vegetables like turnips, carrots, parsnips puree or roasted celery root, and onions as they balance out the richness of the meat and add subtle earthy sweetness to it.
7. Make-Ahead for Even More Tasteful Results: After finishing braising your beef short ribs in red wine sauce let them cool in Dutch oven storing in aluminum foil until their next actual use. Reheating short ribs make the flavors intensify and meld together even more.
In conclusion, red wine braised short ribs recipe is the epitome of comfort food. It is flavorful and hearty, perfect for feeding a crowd or for a cozy night in. This recipe is versatile and can be made using various types of red wine, ensuring that the dish caters to your unique taste. Don’t let the lengthy ingredient list or cooking time intimidate you, as the end result will undoubtedly be worth it.
Serve with a side of creamy polenta, mashed potatoes, or parsnip puree to balance the richness of the short ribs. And don’t forget to share a bottle of cabernet sauvignon with your family and friends, as this dish pairs perfectly with a glass of bold red wine.
Intricately flavored from slow cooking in a dutch oven, this recipe will make your mouth water before you’ve even taken your first bite. With fall-off-the-bone beef short ribs in a deep red wine sauce, it provides you an ultimate comfort food experience.
So why not give this recipe a try? Invite some friends over or enjoy it on your own after a long day at work. Either way, you’ll be satisfied by its decadent flavor and succulent texture. Trust me; red wine braised short ribs should be in everyone’s recipe repertoire!
Red Wine Braised Short Ribs Recipe
- 8 lbs beef short ribs, bones intact
- salt & freshly ground black pepper
- 8 tablespoons vegetable oil, divided
- 1.5 (750 ml) bottles dry red wine
- 1 (750 ml) bottle port wine (or another bottle of red wine)
- 2 onions, chopped
- 1 leek, chopped
- 2 carrots, peeled and chopped
- 2 turnips, chopped
- 2 celery root, chopped (celeriac)
- 3 celery ribs, chopped
- 10 garlic cloves, peeled
- 3 tablespoons tomato paste
- 1 bunch fresh thyme
- 1 bunch fresh rosemary
- 1 bunch fresh parsley
- 2 bay leaves
- 1 tablespoon black peppercorns
- 1 tablespoon salt
- Season the short ribs with salt and pepper. Heat the oil in a Dutch oven over high heat. Sear ribs, in batches, on all sides until well browned. Remove ribs and set aside.
- Add a couple of cups of wine into the Dutch oven to deglaze pan, scraping all the brown bits that my have stuck to the pan. Pour out and reserve.
- Preheat oven to 350°F Wipe out pan and add 5 tablespoons oil and the onions, leeks, carrots, turnips, celery root, celery, and garlic. Brown over medium heat, then add tomato paste and cook 5 minutes more. Add the herbs and return the short ribs. Also add the deglazing liquid, the rest of the wine, the port, peppercorns, and 1 tablespoon salt. Add enough water to cover contents by at least 1 inch.
- Cover pot with aluminum foil and place in oven for 4 to 5 hours, until the meat easily separates from the bone. Remove meat and cover tightly with the foil. Over high heat, reduce the braising liquid by about 80%, it will be dark and syrupy. Strain.