Mouthwatering Red Wine Short Ribs Recipe
Are you feeling adventurous in the kitchen? Do you want to impress your friends and family with a gourmet meal that will make their taste buds sing? Look no further than this red wine braised short ribs recipe.
Using only the finest ingredients, this recipe combines the bold flavors of dry red wine, fresh herbs, and Italian-style diced tomatoes to create a savory and succulent dish that is sure to satisfy. The tender beef short ribs are braised until they reach melt-in-your-mouth perfection, making them the perfect centerpiece for any special occasion or fine-dining experience.
And don’t worry if you’ve never made braised beef before – this recipe is simple and easy to follow, with step-by-step instructions that will have even the most novice chef cooking like a pro. So preheat your oven, grab a bottle of your favorite red wine (we recommend a full-bodied Cabernet Sauvignon or Pinot Noir), and get ready to impress your guests with this delicious red wine short ribs recipe.
Why You’ll Love This Recipe
Are you searching for a comforting and cozy meal? If so, then you’ll love the Red Wine Short Ribs recipe. It’s a perfect dinner choice for cold winter nights or any time you feel like warming up with some hearty and delicious food.
One of the main reasons you’ll love this recipe is that it’s easy to make. All you need is a Dutch oven and a few simple ingredients, including bone-in beef short ribs, red wine, chicken broth, and vegetables. You don’t have to be an experienced cook to make this dish, as the recipe is simple to follow.
Another reason why this recipe is extraordinary is because of its robust flavor. The red wine and tomato paste give it a deep and rich taste that pairs amazingly with the beef’s tenderness. The herbs add layers of aroma and extra depth to the sauce. It’s quite simply one of the most flavorful dishes you will ever consume!
Moreover, this dish is incredibly versatile. You can adjust it according to your preference by using different types of red wine, like a full-bodied Cabernet Sauvignon or a light Pinot Noir. Additionally, it may be paired with your favorite side dish or served alone for an exceptional meal.
In conclusion, I believe that once you try this fabulous Red Wine Short Ribs recipe, it’s guaranteed to become one of your favorite dishes. It is easy to prepare and promises a remarkable taste that satisfies all cravings. So why not treat yourself today? Head to your kitchen to collect the required ingredients and get prepared for an unforgettable culinary experience!
Ingredient List
Before we dive into the recipe, let’s gather the ingredients you’ll need for these succulent red wine-braised short ribs. Here’s the list:
1. Short Ribs
Purchase 5 pounds of bone-in beef short ribs with about 5 pieces. Ask your butcher for an English cut, which means the cut only goes through one large muscle instead of multiple muscles.
2. Onion, Celery Ribs, and Carrots
Cut 1 onion, 2 celery ribs, and 3 carrots into a rough dice to enhance the flavor of the dish.
3. Garlic Cloves
Mince 6 garlic cloves to add a fragrant aroma to the dish.
4. Red Wine
For the best results, use a dry red wine such as cabernet sauvignon or pinot noir. You will need approximately 1 bottle of red wine, depending on how much sauce you want.
5. Beef Broth and Chicken Broth
You will need 2 cups of beef broth and 2 cups of chicken broth to create a depth of flavor in the sauce.
6. Italian-Style Diced Tomatoes and Tomato Paste
Add a touch of sweetness with 1 can of Italian-style diced tomatoes and thicken the sauce with 1 tablespoon of tomato paste.
7. Fresh Herbs
To give the dish a lovely aroma and freshness, use fresh herbs such as: 2 sprigs fresh rosemary, 3 sprigs fresh thyme, and 2 sprigs fresh oregano.
8. Salt and Pepper
Season the short ribs with freshly ground black pepper (3 teaspoons) and kosher salt (2 teaspoons) before browning them.
9. Flour
To thicken your sauce as it cooks, you’ll need 30 g of flour.
10. Olive Oil
Use 2 tablespoons of olive oil to brown the short ribs.
Make sure you have all these items on hand before starting this delicious recipe!
The Recipe How-To
Step 1: Preheat the Oven and Gather Ingredients
Preheat your oven to 325°F.
For this recipe, you will need 5 pounds of beef short ribs (cut English style or boneless), 1 large onion, roughly diced, 3 celery ribs, roughly diced, 3 carrots, roughly diced, 5 garlic cloves, chopped, 1 tablespoon of tomato paste, ½ cup of dry red wine (such as cabernet sauvignon or pinot noir), 2 cups beef broth, 1 cup chicken stock, 1 can Italian-style diced tomatoes with their juices.
Make sure you have fresh herbs such as 2 sprigs fresh thyme, 2 sprigs fresh rosemary, and 2 sprigs fresh oregano on hand.
Finally, season the short ribs using freshly ground black pepper and kosher salt.
Step 2: Brown the Short Ribs
In a large Dutch oven heated over medium-high heat, add 2 tablespoons of olive oil. When the oil is hot, add the short ribs and sear them for 3-4 minutes per side until deep golden brown.
Remove the short ribs from the pan and set aside.
Step 3: Make the Wine Braised Beef
In that same pot over medium-high heat, add in onions, celery, and carrots. Cook while stirring occasionally for about 5 minutes or until vegetables soften.
Add in garlic cloves and cook for an additional minute until fragrant.
Sprinkle tomato paste into the pot and cook while stirring constantly for a couple of minutes until well combined.
Now it’s time to deglaze your pot. After adding wine to the pot, stir all those tasty bits off the bottom of your pot, incorporating flavors into wine sauce.
Step 4: Add Broth & Tomatoes
Stir in beef broth, chicken stock, and canned diced tomatoes. Bring the mixture to a simmer.
Step 5: Bake and Braise
Add short ribs back into the pot, submerging them in the liquid. Pour a glass of red wine (the best one you have) and then cover the pot with its lid so it can cook in the oven.
Braise for about 3 hours or until meat is tender and falls off of bones.
Step 6: Season and Serve
After removing from oven, remove short ribs from the braising liquid and keep warm while reducing wine sauce to desired consistency.
Skim the excess fat off of the top, add salt and pepper to taste.
Plate with creamy polenta or mashed potatoes as your dishes deserves, spooning delicious wine sauce on top.
ENJOY your scrumptious dish of red wine braised beef short ribs!
Substitutions and Variations
The Red Wine Short Ribs recipe is versatile and allows for a variety of substitutions and variations to suit your preferences. Here are some ideas to consider:
– Wine: You can use different types of dry red wine for this recipe, but make sure to choose a full-bodied one that can stand up to the bold flavors of the beef and herbs. Cabernet Sauvignon or Pinot Noir are excellent choices. If you don’t have any red wine on hand, you can substitute with beef broth or beer.
– Herbs: The recipe calls for fresh oregano, thyme, and rosemary, but if you don’t have access to fresh herbs, you can use dried ones instead. Just remember that dried herbs are more potent than fresh, so use less of them (about 1 teaspoon each). You can also experiment with other herbs such as sage or bay leaves.
– Vegetables: The onion, celery ribs, and carrots add flavor and texture to the dish, but you can swap them out for other root vegetables like parsnips or turnips. You could also add diced potatoes to make a heartier meal.
– Tomato paste: If you don’t have tomato paste on hand, you can substitute with tomato sauce or crushed tomatoes. Keep in mind that tomato sauce has a thinner consistency than tomato paste, so adjust the amount accordingly.
– Boneless short ribs: If you prefer boneless short ribs instead of bone-in ones, you can certainly use them for this recipe. However, keep in mind that bone-in short ribs will result in a richer and more flavorful dish.
– English cut vs. flanken cut: The English cut short ribs used in this recipe are cut parallel to the bone and are more meaty than other cuts like the flanken (which are cut across the bone). However, if you can’t find English cut short ribs at your local butcher or grocery store, feel free to use another cut.
With these substitutions and variations, this recipe can be adjusted to your taste and pantry staples without sacrificing the heartiness and bold flavor of wine-braised short ribs.
Serving and Pairing
These wine braised beef short ribs are bursting with flavor, and they are best paired with a full-bodied red wine. I recommend using a Cabernet Sauvignon or Pinot Noir to complement the richness of the dish.
When it comes to serving, these short ribs are perfect for a fine dining dinner party or a special occasion. The deep red color and fall-off-the-bone tenderness make them an impressive main course that is sure to impress your guests.
To complete your meal, consider serving some fresh vegetables such as roasted carrots or green beans on the side. The fresh oregano and thyme in the recipe also pair well with crisp roasted potatoes.
For those who prefer beer over wine, try something hearty like a stout or brown ale to balance out the richness of the dish. And for non-alcoholic options, serve this meal alongside sparkling water or fruit juice.
Overall, whether you’re hosting a gourmet dinner party or simply treating yourself to a special meal, these wine braised short ribs are sure to impress. Pair them with your favorite full-bodied red wine and some fresh veggies for a delectable dining experience that will leave everyone wanting more.
Make-Ahead, Storing and Reheating
One great thing about this red wine short ribs recipe is that you can easily make it ahead of time and reheat it for future meals. Simply store the ribs, covered in the sauce, in an airtight container in the fridge for up to three days. To reheat, simply put them into a preheated oven at 350°F / 175°C for 15-20 minutes until they are heated through.
If you want to store the ribs for longer than three days, you can freeze them for up to two months. Make sure to store them in an airtight container or freezer bag with as little air as possible to prevent freezer burn. Defrost the ribs in the fridge overnight before reheating them in a preheated oven.
When reheating, add more beef or chicken stock if needed to thin out the sauce. The flavors will continue to meld together and become even more delicious upon reheating.
This red wine short ribs recipe is perfect for meal prep or making ahead for entertaining guests, as it allows you to spend less time cooking and more time enjoying your company. Pair it with a full-bodied red wine like Cabernet Sauvignon or Pinot Noir for the ultimate gourmet experience.
Tips for Perfect Results
Before braising your beef short ribs in red wine, here are some tips to ensure the best outcome.
First, make sure to season the short ribs with salt and black pepper before browning them in a Dutch oven. This helps to develop a flavorful crust on the meat while also adding depth to the overall dish.
Secondly, when making the wine sauce, be sure to use a full-bodied red wine like cabernet sauvignon or pinot noir. These types of wines will complement the richness of the short ribs and add a complex flavor profile to the dish.
Thirdly, for those looking for a different twist, you can experiment with different types of beer rather than using wine. For example, a dark stout can add richness and depth to the braising liquid.
Next tip is that you should use bone-in beef short ribs instead of boneless ones as they tend to yield better results. The bone adds flavor and moisture to the meat which ultimately enhances its succulence.
It is important to remember not to overcrowd your Dutch oven when braising as this can result in uneven cooking and longer cooking times. Make sure there is enough space between each piece of meat so that they brown properly and cook evenly.
For added flavor, try adding some fresh herbs like oregano, thyme, and rosemary to the braising liquid. It will give it an aromatic boost along with subtle earthy notes.
Lastly, allow for sufficient cooking time – this dish needs around 3 hours of slow cooking so that the meat becomes tender and juicy. You also need enough patience as it requires hours of slow cooking that might put your knife skills and patience to the test. Keep an eye on it at regular intervals to ensure it doesn’t get overcooked or burnt.
By following these tips, you’ll be well on your way to achieving some incredible Red Wine Braised Short Ribs!
Bottom Line
In conclusion, this red wine short ribs recipe is truly one of a kind. It offers such deep, rich flavors that create a meal that will leave an impression on anyone who tries it. The tender beef short ribs braised in dry red wine, Italian-style diced tomatoes, and chicken broth creates a delicious flavor profile that cannot be replicated by any other dish.
This recipe is perfect for anyone who wants to explore the world of gourmet cooking and enjoy fine dining at home. You don’t have to be a gourmet chef to create this flavorful and unforgettable meal – this recipe is easy to follow and can be adapted to suit your personal tastes, with different wine pairings or variations on the ingredients.
Whether you’re planning a special occasion or just want to treat yourself to something truly special, try out this red wine short ribs recipe today. You won’t be disappointed by the full-bodied flavors and the mouth-watering aroma that fills your kitchen as these beef short ribs braise in the oven.
So don’t hesitate any longer – gather your ingredients and get started on creating what might just become your new favorite meal! Whether you enjoy it with a glass of cabernet sauvignon or pinot noir, this recipe is sure to impress and satisfy even the most discerning palate.
Red Wine Short Ribs Recipe
Ingredients
- 6 lbs beef short ribs
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 6 garlic cloves, pressed
- 2 carrots, coarsely chopped
- 2 celery ribs, coarsely chopped
- 1 onion, coarsely chopped
- 1 (14 1/2 ounce) can Italian-style diced tomatoes
- 2 cups dry red wine
- 1 cup chicken broth
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- 1 sprig fresh oregano
Instructions
- Sprinkle ribs evenly with salt and pepper.
- Cook ribs, in batches, in a large ovenproof Dutch oven over med-high heat 4-5 minutes on each side or until browned.
- Remove ribs to a large bowl, and drain dutch oven.
- Preheat oven to 350°.
- Reduce burner heat to medium; add garlic and next 3 ingredients to Dutch oven.
- Cook/stir occasionally 6-7 minutes or until veggies are tender and browned.
- Stir in tomatoes and next 5 ingredients.
- Return ribs to Dutch oven, and bring to a boil; cover tightly with foil and lid.
- Bake in oven for 3 ½ to 4 hours or until ribs are very tender.
- Remove ribs and herbs; discard herbs; keep ribs warm.
- Drain vegetable mixture through a fine-wire mesh strainer into a large bowl.
- Pour gravy into an 8-cup glass measuring cup; let stand 30 minutes, and skim fat from gravy.
- Add strained gravy and vegetables back to Dutch oven; return to a boil over med-high heat, and cook, uncovered, 20 minutes or until thickened; serve gravy over short ribs.