Delicious Short Ribs Recipe with Red Wine and Prunes
Hey there, my fellow food lovers! Today, I will be sharing with you all an incredibly flavorful recipe that will have your taste buds dancing and your belly singing. Get your pot ready for some hearty braised short ribs that are the perfect comfort food for any occasion.
Tender, juicy, and absolutely divine, these red wine-braised short ribs with prunes recipe have become a household favorite for me and my family. This dish is savory, slightly sweet, and is packed with so much flavor that it might just take you on a trip of its own.
Stephanie Cmar’s recipe calls for short ribs braised in red wine and beef broth, which gives them their signature depth of flavor. Additionally, dried apricots and prunes add just the right amount of sweetness to balance out the acidity of the wine.
The best part? You don’t need to be an expert chef to create this masterpiece. It’s amazingly easy to make and utilizes simple ingredients you can easily find at your nearest grocery store. So let’s grab our aprons and get started making this deliciousness!
Why You’ll Love This Recipe
This recipe for braised short ribs with red wine and prunes is a must-try for anyone looking to indulge in a delectable feast! I mean, who doesn’t love a dish that’s both savory and sweet?
Let me tell you why you’ll love it:
Firstly, the combination of red wine and prunes amplifies the depth of flavors in this dish. The dry red wine adds a distinctively fruity tang to the beef, while the prunes release their natural sweetness to create a deep and rich sauce.
Secondly, this recipe is so easy to make! You only have to do some basic prep work, throw everything into your Dutch oven, and let it cook slowly on low heat. Yes, that’s all it takes!
Thirdly, the aroma that will fill your kitchen as it cooks is simply divine. Take note – this won’t just tickle your taste buds; it’ll create an amazing experience for all your senses!
Lastly, the versatility of this dish is unmatched. You can pair it with anything from mashed potatoes to roasted vegetables or even make sandwiches with the leftover meat.
In summary, this dish is one that will win over not just your own heart but also all those you share it with. So why not give in and indulge?
Ingredient List
Here are the ingredients you need to make this mouth-watering dish:
- 4 lbs beef short ribs
- Kosher salt and black pepper
- 3 cups dry red wine
- 4 cups beef broth
- 1 tbsp tomato paste
- 2 medium onions, chopped
- 2 celery ribs, chopped
- 2 carrots, peeled and cut into 2-inch pieces
- 6 garlic cloves, minced
- 2 bay leaves
- 10 prunes, halved
- Orange zest, for garnish (optional)
- Flat leaf parsley, chopped for garnish (optional)
- 1 cup olive oil for cooking and roasting
- All-purpose flour
Note: Don’t forget to check your pantry first before heading to the store.
The Recipe How-To
Step 1: Prepare the Short Ribs
To start with, preheat the oven to 350°F. Then grab a 4lb beef short ribs cut into 3 bone pieces and season them well on both sides with 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. After searing them in a tablespoon of olive oil over medium-high heat for six minutes on each side, set the short ribs aside onto a plate.
Step 2: Sauté Vegetables
Next, in the same pan used for browning the short ribs add one chopped onion, two medium-sized carrots and celery ribs diced. Sauté until translucent before adding in 5 minced garlic cloves sautéed for one more minute.
Step 3: Deglaze with Red Wine
Carefully pour in 4 cups of dry red wine into the pan, add 2-3 bay leaves, 2 tbsp tomato paste, and orange zest. Let it simmer for about five minutes to allow flavors and aromas to blend together.
Step 4: Add Beef Broth and Flour Mixture
When that’s done, add 4 cups of beef broth to the pan mixture then slowly sift in a quarter cup of flour until a slightly thickened sauce is achieved.
Step 5: Combine All The Ingredients
Next, add back the previously set aside short ribs to the dutch oven or deep baking dish making sure to coat them generously with sauce before placing everything in the oven for roughly three hours.
Step 6: Add Prunes And Dried Apricots
After three hours has passed, it’s time to transfer everything – short ribs included – to a large pot or slow cooker before adding in 2 cups each of prunes and dried apricots soaked in port for 15 minutes.
Finish cooking for an additional hour or until the meat is fork-tender and falling off the bone. The final result should be melt-in-your-mouth, tender, tangy yet sweet red wine braised short ribs with prunes and dried apricots that is good enough to serve with mashed potatoes or crusty bread.
Substitutions and Variations
Looking to switch up your wine and prune combination in braised beef short ribs? No worries, there are plenty of substitutions and variations that can help elevate this dish even further.
First, try using different liquids instead of red wine, like a dry white wine or even pomegranate juice for a sweet and tangy flavor. You can also experiment with different dried fruits in place of prunes, like apricots or figs for a unique twist.
For a more savory flavor, try adding soy sauce or Worcestershire sauce to the recipe. Additionally, you can incorporate fresh herbs like thyme or rosemary to enhance the meaty taste.
Not a fan of beef short ribs? Substitute them with pork or lamb ribs for a different take on the dish. Want it to be lighter? You can also use chicken thighs in place of the beef.
Looking for other vegetables to add to the mix? Try adding parsnips or sweet potatoes into the dutch oven with the carrots and onions.
Lastly, if you are running low on time, you can use a pressure cooker instead of a dutch oven. It will cut the cooking time in half and still produce tender and succulent meat.
The possibilities are endless when it comes to substitutions and variations in this recipe. Don’t be afraid to get creative and tailor it to your taste buds!
Serving and Pairing
These red wine and prune braised short ribs are a true treat for meat lovers. They’re savory, meaty and absolutely delicious. The rich flavors and tender texture of the beef make them a culinary experience that you won’t forget. But now comes the question – what should you serve with your braised short ribs?
Surely, you’ll want a side dish that complements the boldness and richness of the meat, right? For starters, you can never go wrong with mashed potatoes. They’re creamy and smooth, making them the perfect accompaniment to these succulent short rib bites.
You can also consider serving up some roasted vegetables like carrots, parsnips or beets. These earthy vegetables provide a nice balance to the fattiness of the beef and add a pop of color to your plate.
When it comes to pairing your braised short ribs with wine, a medium-bodied dry red wine is the way to go. A good choice would be Merlot or Cabernet Sauvignon. These wines have notes of dark fruit and spice that can hold up to the bold flavor of the beef.
But if you want to switch things up, try serving this dish with some pomegranate wine sauce. This fruity sauce cuts through the richness of the beef, creating a pleasant balance of flavors in your mouth.
In conclusion, there’s nothing better than sharing this hearty meal with friends and family over a glass of rich red wine. Sit back, relax and savor every bite of these indulgent braised short ribs.
Make-Ahead, Storing and Reheating
The beauty of this wine-braised short ribs with prune recipe is that it can easily be made ahead of time, and it reheats beautifully. In fact, many people believe that the flavor actually improves with time, making it an excellent option for dinner parties and holidays where time is of the essence.
To make ahead, simply follow the recipe as directed but stop after the braising process. Once the short ribs have been removed from the dutch oven or pressure cooker and have cooled slightly, transfer them and the wine sauce to an airtight container and refrigerate for up to three days.
When you’re ready to serve, gently reheat the short ribs and wine sauce in a dutch oven or deep skillet over low heat until heated through. For best results, cover the pan with a tight-fitting lid to trap moisture.
This dish also freezes exceptionally well, so feel free to make a big batch and freeze half for later. Simply transfer the cooled short ribs and wine sauce to a large freezer bag or airtight container and freeze for up to two months. To reheat, thaw overnight in the refrigerator before proceeding with reheating instructions outlined above.
These wine-braised short ribs pair beautifully with mashed potatoes or polenta, which can also be made ahead of time. Top with chopped flat-leaf parsley for color and flavor contrast. Enjoy!
Tips for Perfect Results
To ensure that your short ribs with red wine and prunes turn out perfectly every time, here are some tips to keep in mind:
1. Brown the short ribs thoroughly before braising: This will help to create a flavorful crust on the meat and seal in its natural juices.
2. Use a dutch oven or pressure cooker: These tools are perfect for slow-cooking the ribs, which results in tender, juicy meat that falls off the bone.
3. Add the vegetables at the right time: Be sure to add the onions, carrots, and celery at the beginning of the cooking process so that they have enough time to fully cook and infuse the dish with their flavors.
4. Choose a medium-bodied red wine: A dry red wine like Cabernet Sauvignon or Merlot will work best in this recipe. Avoid using sweet wines as they can overpower the dish.
5. Don’t forget the prunes: The prunes are essential in adding sweetness and depth of flavor to this dish. If you can’t find prunes, dried apricots can be used as an alternative.
6. Add tomato paste for richness: A few tablespoons of tomato paste will give your braising liquid a rich, velvety texture that is perfect for pairing with mashed potatoes or other starches.
7. Let it sit overnight: Like many braised dishes, this recipe benefits from being made in advance and allowed to sit overnight in the refrigerator. This allows all of the flavors to meld together and intensify over time.
By following these tips, you can be sure that your short ribs with red wine and prunes will turn out perfectly every time!
FAQ
Now, it’s time for some frequently asked questions about this delicious short ribs with red wine and prune recipe. These questions will help you overcome any doubts or uncertainty you have around the process, making your cooking experience effortless and enjoyable. So, let’s dive into the FAQs and clear out any lingering doubts before you hit the kitchen!
What red wines pair with short ribs?
When it comes to savoring slow-cooked beef short ribs, it’s crucial to complement the robust flavor of the dish without overshadowing it. That’s why I always recommend pairing this dish with a medium-bodied red wine that has moderate tannin levels. Wines like Cabernet Sauvignon, Shiraz, and Bordeaux perfectly complement the rich flavors of beef-short ribs without overpowering them.
What wine is best for cooking short ribs?
When preparing the delicious Easy Red Wine Braised Beef Short Ribs, a dry red wine is required. The recommended types of red wine for this recipe are Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels. In my case, I utilized an ideal combination of Cabernet and Pinot Noir that yielded a delightful result.
What is the best way to tenderize beef short ribs?
When preparing short ribs, it is essential to grill them until they reach a temperature of 130°F (54°C). This optimum temperature will help to soften the intramuscular fat while keeping the juicy texture intact without rendering out the fat. To make the meat even more tender, it is recommended to slice the steak against the grain, which will shorten the muscle fibers.
Why do you soak short ribs in water?
For the preparation of the ribs, first, it is necessary to soak them in cold water for three hours to remove any excess blood from the meat. Remember to change the water twice, once every hour, before rinsing and draining the ribs. Once the ribs are ready, place them in a suitable pot or dutch oven and pour enough water to cover them completely.
Bottom Line
In conclusion, this red wine and prune braised short ribs recipe is a true delight. From the first tender bite of the beef to the rich flavor of the wine sauce, this dish will leave you feeling satisfied and happy. And it’s not only delicious but also easy to make with just a few ingredients.
To make the most out of this dish, be sure to pair it with some buttery mashed potatoes or even some creamy polenta. The flavors of the beef will be elevated by the softness of these side dishes. Moreover, a glass of medium-bodied red wine will only make the experience more enjoyable.
Whether you’re hosting a dinner party or cooking for your family, this recipe is sure to impress everyone. Don’t be afraid to switch things up and use different variations or even substitute certain ingredients. With different spices and additional garnishes like flat leaf parsley, you can make it unique to your taste buds.
So go ahead and try out this recipe today! You’ll soon find yourself in love with this classic wine braised short ribs recipe that has stood the test of time.
Short Ribs With Red Wine and Prune Recipe
Ingredients
- 4 lbs short ribs, well trimmed
- salt and pepper
- 1/3 cup flour
- 1/4 cup olive oil
- 2 medium onions, chopped
- 2 medium carrots, peeled and chopped
- 2 celery ribs, chopped
- 6 large garlic cloves, chopped
- 1 teaspoon herbes de provence
- 2 bay leaves
- 1 cup dry red wine
- 3 tablespoons tomato paste
- 1/2 cup chopped pitted prunes
- 4 cups beef broth
- 2 tablespoons Dijon mustard
- 2 teaspoons chopped fresh flat leaf parsley
Instructions
- Sprinkle the ribs with salt and pepper to taste. Roll the ribs in the flour and shake off the excess.
- In a large skillet, heat the oil over medium heat and cook th ribs in batches, until browned on all sides. Transfer the ribs to the slow cooker.
- Add the onions, carrot, and celery to the skillet and cook, stirring often, until golden, about 15 minutes. Stir in the garlic and herbs and cook for a minute longer. Add the wine and cook, scraping the bottom for the browned bits, until the wine comes to a boil. Stir in the tomato paste, prunes, and broth. Pour over the ribs in the slow cooker.
- Cover and cook on low for 8 to 10 hours, or until the ribs are tender and the meat is coming away from the bones. Skim the fat from the surface of the liquid and stir in the mustard. Discard the bay leaves. Taste for seasoning and sprinkle with chopped fresh parsley.