Indulge in a rich and savory short ribs recipe
As a chef, I am always on the hunt for delicious recipes that are perfect for any occasion, whether it’s with family or friends. That is why I am thrilled to share my latest recipe with you – the Short Ribs With Wine and Cream Recipe.
This incredible recipe is sure to leave you wanting more, with its mouth-watering aroma and tender short ribs. The combination of red wine, heavy cream, and capers make the perfect mix of savory and indulgent.
Served alongside creamy polenta or mashed potatoes, this dish is perfect for those cold winter nights or any special occasion. Everyone will be clamoring for the recipe, so be prepared to share!
So come along and let me show you how easy it is to make my Wine and Cream Braised Short Ribs recipe. Trust me when I say that it will be an immediate favorite in your home.
Why You’ll Love This Recipe
Food is not just about satisfying your cravings or providing nourishment, it’s also about creating a memorable experience. That’s why I want to share with you this irresistible recipe for wine-braised short ribs with cream sauce. Trust me, once you try it, you’ll fall in love with it.
The main ingredient, beef short ribs with bones, gives the dish an incredibly rich flavor that melts in your mouth. The wine braised sauce, made from red wine and beef broth, infuses the meat with a depth of flavors that will leave you wanting more.
What sets this recipe apart from others is the cream sauce. It adds a touch of elegance and indulgence to the dish, making it perfect for special occasions or when you just want to treat yourself. The cream sauce, made from heavy cream, grainy mustard, fresh rosemary, capers and garlic cloves, brings all the flavors together to create a harmonious balance that will leave you satisfied.
This dish is not only delicious but also versatile. You can serve it with mashed potatoes or creamy polenta. You can even make it ahead of time and reheat it when you’re ready to eat. Plus, it pairs well with both red and white wine, making it a perfect choice for your next dinner party.
So go ahead, try this wine cream short ribs recipe and let your taste buds travel to culinary heaven. Trust me, once you make this recipe a part of your meal planner repertoire, you won’t regret it.
Ingredient List
For the short ribs:
- 5 pounds bone-in beef short ribs
- 3 tablespoons olive oil
- 2 tablespoons white wine
- 3 inches long fresh rosemary sprig
- 10 shallots, peeled
- 6 large garlic cloves, peeled
- 2 cups red wine
- 2 cups beef broth
- Salt and pepper to taste
For the wine cream sauce:
- 1/2 cup heavy cream
- 1/4 cup white wine
- 1 teaspoon grainy mustard
- 2 teaspoons capers, drained and chopped
- 1 teaspoon fresh rosemary, finely chopped
Substitutions and Variations:
- If you don’t have bone-in beef short ribs, you can use boneless beef short ribs instead. Keep in mind that boneless short ribs tend to cook faster than bone-in ones.
- Instead of red wine, you can substitute with a dry white wine. This will give your dish a lighter taste and turn your sauce into a creamy white wine sauce.
- For a creamier texture, you can add more heavy cream or substitute it with sour cream or crème fraîche.
- If you don’t have shallots on hand, you can use onions instead. They won’t add as much sweetness as shallots but will still be delicious.
- If you prefer not to use grainy mustard, smooth Dijon mustard also works well in this recipe.
The Recipe How-To
Now the moment you’ve been waiting for, it’s time to get cooking with this delicious Short Ribs With Wine and Cream Recipe!
Gathering ingredients
Before we start, let’s make sure we have all our ingredients at hand:
- 5 pounds bone-in beef short ribs
- salt and pepper to taste
- 3 tablespoons olive oil
- 1 medium yellow onion, chopped
- 2 shallots, peeled and chopped
- 6 large garlic cloves, minced
- 1 sprig fresh rosemary
- 1 cup red wine
- 2 cups beef broth
- 12 ingredients for the creamy sauce: heavy cream, grainy mustard, capers, fresh rosemary, salt and pepper to taste
Prepping the meat
First things first: let’s prep the meat. Season the short ribs generously with salt and pepper, making sure all sides are coated.
Next, heat up the olive oil in a dutch oven over medium-high heat. Once hot, brown the meat on all sides until nicely browned. This should take about 2 minutes per side.
Once browned, remove the short ribs from the dutch oven and set aside.
Cooking aromatics
In the same dutch oven, now sauté the chopped onion and shallots until they soften up (about 3 minutes). Then add minced garlic and cook for an additional minute or until fragrant.
Adding liquids
Now it’s time to add some liquids! Pour in the red wine and bring to a boil. Make sure to scrape any bits of meat or vegetables sticking to the bottom of the pot as this will add extra depth of flavour.
Add two cups of beef broth and bring everything back to a simmer.
Slow cooking
Return your short ribs back into the dutch oven. Add sprig of fresh rosemary, place the lid of your dutch oven and put it in the oven.
Let it cook slowly for 2-3 hours, or until you can shred the meat easily with a fork.
Making the creamy sauce
In a small bowl, mix together all 12 ingredients of the creamy sauce. Once short ribs are done, remove them from the dutch oven and set them aside.
Over medium heat, slowly pour in the cream mixture into your dutch oven. Stir until you have a smooth and silky sauce.
Finishing touches
Return those delicious short ribs back into the pot of delicious cream sauce, making sure they are coated evenly.
Serve hot with your favourite side dish, such as mashed potatoes or creamy polenta, and don’t forget to garnish with fresh rosemary sprigs.
Time to dig in!
Substitutions and Variations
Oh, the magic of substitutions! Sometimes, pantry shortages and unexpected twists and turns can push the cook’s improvisation skills to the limit. Yet, a smart and skilled chef knows that small tweaks in a recipe can lead to fantastic results. Here are some easy swaps to make this wine-braised short ribs recipe your own:
– Mushroom cream sauce: as an alternative to heavy cream, you can blend cooked mushrooms with a splash of white wine until smooth and creamy. Drizzle over the plated short ribs for an earthy aroma and a delightful umami flavor.
– Gnocchi or polenta: if mashed potatoes are not your preferred side dish, try some soft, pillowy gnocchi or a warm, creamy polenta instead. These versatile starches pair well with rich sauces and can soak up any extra juice from the ribs.
– Red or white wine: while red wine is the classic choice here, nothing prevents you from experimenting with different varieties until finding your favorite match. For an indulgent twist, consider using a sweet vermouth, which adds a nutty complexity to the dish.
– Boneless beef: if you cannot source bone-in short ribs at your local butcher store, you can use boneless beef chunks instead. These won’t have the same meaty depth as rib bones do but will still turn out tender and flavorful after long simmering time.
– Garlic-braised: If you love garlic, add more! To make garlic-braised short ribs, omit rosemary and use plenty of sliced garlic instead. This variation is deliciously aromatic and savory, perfect for cold winter evenings.
Remember that cooking is an ever-evolving process that welcomes creativity and experimentation. Play with flavors, textures, and ingredients until achieving your ideal version of this wine-braised short ribs recipe. Happy cooking!
Serving and Pairing
The wine and cream braised short ribs are a decadent dish that deserves a wine pairing that can hold its own. I recommend serving this dish with a full-bodied red, such as a Cabernet Sauvignon or a Syrah. The robust flavors of the wine will complement the rich, savory taste of the braised ribs while cutting through the creamy sauce, creating an exquisite balance on your palate.
When serving this dish, you might want to consider heating up some soft and fluffy mashed potatoes or creamy polenta. These side dishes pair exceptionally well with wine-braised short ribs because they add another layer of creaminess that complements the succulent meat and flavorful sauce.
If you’re looking for something more interesting, try serving this dish with gnocchi or mushroom cream sauce. The pillowy dumplings can soak up the lavish wine-cream reduction beautifully while adding another delightful texture to your palette. The earthy mushroom sauce adds depth and richness to this already luxurious dish.
Finally, don’t forget the veggies. I suggest steaming or roasting some root vegetables like carrots or parsnips or sautéing some leafy greens such as kale, spinach or Swiss chard. The subtle sweetness of root vegetables balances out the richness of the creamy sauce quite well, while the bitterness from leafy greens helps cut through the fattiness in the meat.
No matter how you serve it, these wine and cream braised short ribs are guaranteed to be a crowd-pleaser. Bon appétit!
Make-Ahead, Storing and Reheating
If you want to make this recipe ahead of time, you can prepare it up to two days in advance. Allow the wine-braised short ribs to cool and then store them in an airtight container in the refrigerator. When you’re ready to serve, gently reheat the ribs on the stovetop or in the oven until they are heated through.
If you have leftovers, simply store them in the refrigerator for up to five days. The longer the ribs sit in their braising liquid, the better they will taste as the flavors continue to meld together. To reheat, gently warm up on low heat on a stovetop or preheat your oven to 350°F (175°C) and cook ribs for 10-15 minutes until hot.
To get the best result while reheating, add a splash of beef broth or red wine before warming them up to ensure they stay moist.
You can also freeze the leftover wine-braised short ribs for up to three months. To thaw and reheat, transfer them from freezer to fridge overnight then transfer all of it into an oven safe dish and bake it covered with foil paper at 350F degree for around 30 minutes till warmed through.
This recipe makes plenty of delicious meat that you can easily repurpose throughout your busy week. Try shredding leftover beef with some additional braising liquid to make sandwiches or adding cubed meat into your favorite pasta sauce for a rich boost of flavor.
With these few tips, making-ahead, storing and reheating braised short ribs at home will be a breeze.
Tips for Perfect Results
Are you looking to achieve flawless short ribs with wine and cream that will leave your guests begging for the recipe? Look no further than my tips for perfect results.
1. Brown the Short Ribs Well: Before adding the red wine and beef broth, be sure to brown the short ribs well to seal in their juices and add extra flavor. A good sear will make all the difference in the texture and taste of your final dish.
2. Use a Dutch Oven or Slow Cooker: For tender, fall-off-the-bone short ribs, a Dutch oven or slow cooker are your best friends. The combination of a tight-fitting lid and low, slow heat allow the meat to cook evenly and become incredibly tender.
3. Don’t Skimp on Red Wine: The wine is not only used for flavor, but also helps to break down the connective tissue in the meat which contributes to its tenderness. Be sure to use a full-bodied red wine like Cabernet Sauvignon or Merlot that complements the flavors of the beef.
4. Experiment with Creamy Polenta or Mashed Potatoes: While short ribs are delicious on their own, serving them over a bed of creamy polenta or mashed potatoes will elevate your dish to the next level. The buttery, soft texture of these side dishes pairs perfectly with the hearty flavors of braised beef.
5. Make-Ahead for Maximum Flavor: If you’re looking to maximize flavor and save time, consider making the dish ahead of time and reheating it before serving. Like many braised dishes, short ribs actually taste even better after they’ve had time to rest and marinate in their juices for a day or two.
With these tips in mind, you’ll be well on your way to creating the perfect wine-braised short ribs that will impress any guest at your dinner table.
FAQ
As you try out this wine-braised short ribs recipe, you may have some questions. Don’t worry! I’ve got you covered with some frequently asked questions and answers to help you perfect your dish. In this section, I will address some common concerns that you might have along the way.
What kind of wine is used for short ribs?
For the dish of Easy Red Wine Braised Beef Short Ribs, dry red wine is necessary, and options such as Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels are fitting. In my own experience, I found that Cabernet and Pinot Noir combined exceptionally well for this recipe.
What is the 3 2 1 method for beef short ribs?
After spending a substantial amount of time on the pellet grill, the ribs are then wrapped in foil and continue to cook for another few hours. Once the time limit has been reached, the foil is removed and a generous amount of barbecue sauce is spread onto the ribs for the final hour of cooking.
What is the best way to tenderize beef short ribs?
Achieving the perfect internal temperature of 130°F (54°C) while grilling will lead to a tantalizing short rib steak that is packed with flavor. The intramuscular fat in the steak will have softened without rendering out, providing a luscious and succulent meat. Slicing the steak against the grain is crucial in tenderizing the meat by reducing the length of the muscle fibers.
Why do you soak short ribs in water?
To prepare the short ribs, it is important to remove any excess blood from the meat. This can be done by soaking the ribs in cold water for three hours. It is advisable to change out the water at least twice during this soaking period, which should be done once every hour. After this time, the ribs can be rinsed and drained before being placed in a large pot or dutch oven. It is best to fill the pot with enough water to ensure that the ribs are fully covered.
Bottom Line
As a sommelier, I can confidently say that this wine-braised short ribs recipe is not just delicious, but it’s also the perfect meal to serve for a special occasion or even a cozy night in. The flavors of the red wine, beef broth, and rosemary sprigs all come together beautifully to create a hearty and savory dish. And with the addition of capers and grainy mustard, the flavor becomes even more complex.
But what makes this recipe truly irresistible is its versatility. You can easily adjust the ingredients to suit your taste or dietary needs. For example, you can swap out heavy cream for coconut cream to make it vegan-friendly or use white wine instead of red for a lighter flavor.
And when it comes to serving and pairing, the possibilities are endless. Creamy polenta, mashed potatoes, or gnocchi would pair perfectly with the tender short ribs. Or, if you want to take it up a notch, consider serving it with a mushroom cream sauce or buttered mushrooms.
So whether you’re hosting an elegant dinner party or simply want to treat yourself and your loved ones to a delicious home-cooked meal, this wine-braised short ribs recipe is definitely worth trying out. Trust me; you won’t regret it.
Short Ribs With Wine and Cream Recipe
Ingredients
- 12 beef short ribs with bones
- salt and pepper, to taste
- 3 tablespoons olive oil
- 1 cup red wine
- 32 fluid ounces beef broth or 32 fluid ounces beef stock
- 2 tablespoons minced fresh rosemary
- 2 tablespoons grainy mustard
- 1 cup heavy cream
- 2 tablespoons capers (more If You Want!)
- 16 ounces oyster mushrooms or 16 ounces baby bella mushrooms, Etc
- olive oil, For Drizzling
- rosemary sprig, To Be Fancy
Instructions
- Heat olive oil in a heavy pot over high heat. Sprinkle short ribs on both sides with salt and pepper. Quickly sear both sides of the short ribs, using tongs to flip them halfway through. (Just sear about 1 1/2 minutes per side.) Remove the shortribs to a plate.
- Pour wine and beef broth into the pot. Add rosemary. Stir to combine, scraping the bottom of the pot to deglaze. Return the shortribs to the pot, reduce heat to low, then cover the pot and simmer it for 2 1/2 to 3 hours. (You can also put the pot into a 300 degree oven if you'd prefer not to simmer on the stovetop.).
- After they have cooked, carefully remove the shortribs from the pot again. Stir in mustard, cream, and capers, then raise the heat and allow it to bubble up and gently boil for a good couple of minutes, or until it has thickened a bit. Taste and add more salt and pepper if needed. Return the shortribs to the sauce, put on the lid, and turn off the heat.
- To roast the mushrooms, preheat oven to 400 degrees. Arrange the mushrooms in a single layer on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper, then roast the mushrooms until they're golden brown, about 15 to 20 minutes.
- Serve the shortribs on top of the mushrooms, then drizzle with extra cream sauce. Add a little rosemary sprig if you want to be fancy.
- This is absolutely divine.