Mouth-Watering Recipe: Red Wine Short Ribs of Beef
Greetings, fellow food enthusiasts! I’m ecstatic to share with you this delightful beef dish that is perfect for any cozy night in or dinner party event. The recipe we will be exploring today is a classic wine-braised short ribs of beef that is sure to excite your taste buds and leave you wanting more.
This recipe calls for a dry red wine, such as a cabernet sauvignon, paired with stewed beef short ribs to create the divine and mouth-watering flavor profile. This kind of wine adds a unique depth of flavor to the dish, which makes it one of the best red wine-braised beef short ribs recipes out there.
Moreover, not only do these braised short ribs make for an astounding meal presentation because of its rich meaty aroma and deep brown hue but also they are versatile in terms of wine paring. The savory flavors of this dish go well with a robust full-bodied dry red like the cabernet sauvignon, however, if you prefer something different then feel free to pair it with your favorite wine.
So, whether you’re planning for a sophisticated dinner party or any special occasion or just looking for something easy and delicious for dinner tonight, this recipe will bring everyone together with its unbeatable flavor and warmth. So, let’s dive into the ingredient list and see what best suits our taste buds!
Why You’ll Love This Recipe
Ah, dear reader, this recipe for Red Wine Short Ribs of Beef will surely tickle your taste buds and send your senses soaring! Allow me to explain why you simply must try it.
Firstly, let us talk about the star ingredient – the short rib of beef. These succulent short ribs are cooked low and slow in red wine until they fall off the bone with a tender juiciness that is almost indescribable. Such an indulgence will make you feel as though you are dining with nobility, so regal is the taste of this dish.
But what makes this particular recipe even more special is the marriage of flavours that it boasts. The sweetness of light brown sugar expertly balanced by the richness of soy sauce and ketchup creates a melody on your palate that sings sweet and savoury harmonies. And with a generous amount of garlic cloves thrown in for good measure, your entire mouth will come alive with every bite.
But do not just take my word for it, dear reader. Imagine sitting at your table sipping on a glass of your favorite full-bodied dry red wine while hot Red Wine Braised Short Ribs simmer on your stove. The aroma alone will have you anticipating every luscious bite.
And when it comes to entertaining guests, this dish offers versatility like no other. Whether served on a bed of creamy polenta, alongside spare ribs or paired with a decadent side salad, these braised beef short ribs will always be the star attraction.
So now I ask you – What could be better than a hearty meal that is both comforting and sophisticated? With this Red Wine Short Ribs of Beef Recipe, there truly is nothing quite as delightful.
Ingredient List
Here’s what you’ll need to make Red Wine Short Ribs of Beef Recipe:
- 4 pounds bone-in beef short ribs (about 6-8 short ribs)
- Kosher salt and freshly ground black pepper (to taste)
- 3 tablespoons olive oil
- 1 large yellow onion, coarsely chopped
- 1 head garlic, peeled and crushed
- 2 tablespoons light brown sugar
- 1/3 cup soy sauce
- 1/3 cup ketchup
- 1 bottle (750ml) dry red wine such as Cabernet Sauvignon
- 2 tablespoons tomato paste
- 4 cups beef broth or water
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- 2 bay leaves
- 3 tablespoons unsalted butter
- 1/4 cup flour
The Recipe How-To
Now that we have all the ingredients ready, it’s time to get cooking! Follow these simple steps to make the best Red Wine Short Ribs of Beef Recipe:
Step 1: Sear the short ribs
First, season 4 pounds of beef short ribs with kosher salt and freshly ground black pepper. Then, in a large dutch oven or heavy pot, heat 2 tablespoons of olive oil over medium-high heat. When the oil is hot, add the ribs and cook until browned on all sides, about 10 minutes. Once done, set the ribs aside for later.
Step 2: Prepare the braising liquid
In the same pot, add 1 large chopped yellow onion, and sauté until it is tender and translucent. Then add 5 finely minced garlic cloves and sauté for another minute or so. Next, stir in 1 tablespoon light brown sugar followed by 1/3 cup of soy sauce, and cook for 1-2 minutes more.
Step 3: Add the wine and tomato paste
Now it’s time to add the star ingredient – RED WINE! Pour in a full-bodied dry red wine like Cabernet Sauvignon (3 cups) into the pot and stir well. Add one small can (6 oz) of tomato paste to the mix as well.
Step 4: Braise the short ribs
Add back the seared ribs into the braising liquid. Bring everything to a boil then reduce heat and let simmer for about 3 hours or until meat is fork-tender.
Step 5: Thicken the sauce
Once done, take out the short ribs from simmering liquid in a plate or serving platter while you thicken remaining sauce by whisking together flour with some cooking sauce until smooth then adding them all back to the pot while constantly mixing for about 15 minutes or until sauce thickens. Add 1/4 cup of ketchup and let simmer for another 10 minutes.
Step 6: Season and serve!
Now that your Red Wine Short Ribs of Beef Recipe is done, season with more kosher salt and freshly ground black pepper to taste. These short ribs will taste best when served with a side dish like creamy polenta or mashed potatoes.
Enjoy your delicious meal!
Substitutions and Variations
In cooking, substitutions and variations can make a recipe unique to your taste. Here are a few suggestions you can try with this red wine short ribs of beef recipe:
1. Change the wine: Although this recipe uses a dry red like Cabernet Sauvignon, you can experiment with other wines like Pinot Noir or Merlot. You don’t need an expensive wine to make a fantastic sauce.
2. Swap the short ribs: While beef short ribs are delicious in this recipe, you can substitute with pork ribs or boneless beef ribs.
3. Use Tomato Puree: A tablespoon of tomato puree can replace ketchup in the recipe if you don’t have it.
4. Slow Cooker Recipes: If you don’t have access to a Dutch oven, then make slow cooker recipes instead since they are easy to use and will provide the same tasty result.
5. Creamy Polenta: Instead of serving your red wine short ribs of beef with potatoes or rice, serve them with creamy polenta for something more decadent.
Substituting ingredients for what you already have in your pantry is an excellent way to produce variations to any dish without affecting the overall taste of the recipe as long as you stay true to the main ingredients of the dish. So let nothing stop you from making this robust and flavor-packed wine-braised short rib recipe be yours exclusively to enjoy!
Serving and Pairing
This red wine braised short ribs recipe is a rich, flavorful dish that pairs perfectly with a full-bodied dry red wine, like a cabernet sauvignon. The wine sauce has a savory depth of flavor that highlights the tender meat of the beef short ribs.
For a complete meal, I suggest serving the braised beef short ribs with creamy polenta, mashed potatoes or roasted vegetables. This combination will balance the richness of the dish and complement the bold flavors of the red wine.
If you prefer something lighter, you can serve the short ribs with a side salad or steamed vegetables. The acidity and freshness of these dishes can help to cut through the richness of the meat and give your palate a refreshing break in between bites.
This recipe makes for a perfect dinner party dish or romantic date night meal. The slow-cooked beef short ribs will impress anyone who tastes them, and the rich red wine sauce is sure to delight even the most discerning taste buds.
In conclusion, this red wine braised short ribs recipe pairs best with a full-bodied dry red wine, such as cabernet sauvignon. Serve it with creamy polenta or mashed potatoes for a complete meal that balances out the rich flavors of this dish.
Make-Ahead, Storing and Reheating
One of the benefits of the red wine braised short ribs recipe is that it can be made ahead of time and stored for later. In fact, making the dish a day prior to serving enhances its flavor. Once cooked, let the dish cool down for at least an hour before storing.
To store, transfer the short ribs and their sauce in a container with an airtight lid and place it in the refrigerator for up to four days. Do not forget to remove any fat that solidifies on top before reheating.
To reheat the dish, there are several ways to do so. The easiest would be to use a microwave. Place the desired amount of ribs in a microwave-safe container and heat for 1-2 minutes, but make sure to stir halfway through to ensure even heat distribution. As an alternative, you can heat oven-safe dishes in a preheated oven at 375°F for 15-20 minutes until it reaches your desired temperature.
If you prefer using a stovetop instead, simply transfer the meat and its sauce into a saucepan over medium-low heat. Stir frequently until heated through.
It is crucial to remember that when reheated, red wine braised beef short ribs can easily become dry or mushy if overheated or left unattended for too long. Therefore, keep an eye on your dish while reheating and add some extra liquid if necessary.
Whether you use slow-cooker recipes or pressure cookers, this recipe can easily be made ahead of time and reheated without sacrificing its flavor and texture. Rich and tasty leftovers are perfect for adding to sandwiches, pasta or as toppings on creamy polenta, making this recipe extremely versatile and perfect for meal planning.
Tips for Perfect Results
To achieve the perfect Red Wine Short Ribs of Beef Recipe, here are some tips you can follow:
1. Buy high-quality beef short ribs: Choose short ribs with a lot of marbling (the white intramuscular fat that separates the muscles). This helps to keep the meat tender and juicy during the braising process.
2. Brown the meat properly: Make sure you brown the short ribs on all sides before cooking them. This caramelizes the surface of the meat and enhances its flavor.
3. Use a dry red wine: A full-bodied dry red wine like Cabernet Sauvignon or Merlot pairs well with this recipe. Don’t use expensive wine, instead choose your favorite red wine braised short ribs recipe.
4. Be patient: Allow enough time for the ribs to braise slowly at a low temperature, as this allows the flavors to develop fully and makes the meat tender and succulent.
5. Add flour or tomato paste to thicken sauce: If you find that your wine sauce is not thick enough, add some flour or tomato paste to help it set.
6. Remove fat from sauce: Before serving your Red Wine Short Ribs of Beef Recipe, remove any excess fat from the sauce by using a spoon or skimmer.
By following these tips, your braised beef short ribs will always turn out perfectly tender, juicy and bursting with flavor.
FAQ
Before concluding this recipe article, I want to address some frequently asked questions that might come up while preparing the red wine short ribs of beef recipe. These FAQs include ingredient substitutions, cooking methods, serving suggestions, and more. So, let’s dive into them!
What wine is best for red wine short ribs?
When preparing the delicious Easy Red Wine Braised Beef Short Ribs, it is recommended to use a dry red wine such as Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, or Red Zinfandel. For my own version, I opted to mix Cabernet and Pinot Noir, which resulted in a great taste.
What is the best red wine for cooking beef ribs?
When I’m serving braised beef short ribs, I always reach for a full-bodied and dry red wine like a Chianti or Merlot. Although the price doesn’t need to be high, it’s important that the wine is enjoyable to drink since it forms the foundation of the succulent red wine sauce that the short ribs are cooked in.
What is the best red wine for beef short rib ragu?
To truly savor the indulgent flavors of Short Rib Ragu, a nice Italian red is the perfect pairing. You might consider pairing this comforting dish with a well-rounded Chianti Classico, a rich Montepulciano, or a bold Super Tuscan. Trust me, you won’t want to miss out on the incredible taste experience when these two are enjoyed together. So go ahead and dig in – this dish is sure to be a new favorite!
What is the best way to tenderize beef short ribs?
When cooking short ribs, grilling them until they reach 130°F (54°C) is crucial to achieve a juicy and flavorful steak. This temperature is ideal as it softens the intramuscular fat without rendering it out completely. Additionally, it is recommended to slice the steak across the grain to further enhance its tenderness.
Bottom Line
:
After trying this red wine braised short ribs recipe, it’s easy to see why it has become such a fan favorite. The tender meat, the succulent sauce, and the rich flavor are all testaments to how delicious this dish can be. Not only is it fantastic, but it is also versatile enough to work with nearly any dish and wine pairing.
With its robust flavor, your favorite full-bodied dry red wine is the perfect complement to this dish. You don’t need an expensive wine; any good cabernet sauvignon will do. The braised beef short ribs will soak up all of the flavors of the red wine sauce, becoming even more tender and delectable in the process.
So, get ready to impress your friends and family with this savory and sophisticated meal. Whether you are looking for a romantic dinner or a hearty family feast, this red wine braised short ribs recipe is sure to charm your guests. Try it today and savor the bold flavors of beef short ribs braised in red wine!
Red Wine Short Ribs of Beef Recipe
Ingredients
- 1 cup merlot (red wine)
- 2/3 cup ketchup
- 3 tablespoons soy sauce
- 2 garlic cloves, crushed
- 2 tablespoons light brown sugar
- 1/2 teaspoon fresh ground black pepper
- 4 lbs short rib of beef
- 2 medium yellow onions, chopped
Instructions
- Combine the first 6 ingredients in a slow cooker; mix until smooth.
- Add in the ribs, submerging them in the sauce (if you have a round cooker, stack the ribs).
- Distribute the onions over the ribs.
- Cover and cook on LOW for 7-8 hours or until tender and the meat starts to separate from the bone.
- Transfer the ribs to a platter and set aside.
- Let the sauce cool a little, then spoon the liquid fat off the surface and discard.
- Pour the sauce over the ribs and serve immediately.