Slow Cooked Short Ribs That Will Melt Your Heart
There’s nothing quite like a hearty and satisfying meal, especially on those chilly nights when you need something to warm you up from the inside out. That’s where my Spice and Wine Braised Short Ribs recipe comes in – it’s the perfect dish to fill your belly and satisfy your cravings.
These braised short ribs are slow-cooked to perfection in a rich, savory sauce made with red wine, beef broth, tomato paste, garlic, and a blend of herbs and spices like rosemary, thyme, chipotle chiles in adobo, and cinnamon.
The result is tender fall-apart meat that is bursting with flavor – it’s the kind of meal that will have you licking your plate clean. And while this recipe may seem daunting at first glance, I promise it’s worth the effort. The intense aromas and flavors that will fill your kitchen are absolutely incredible!
So if you’re looking for a comforting and delicious dinner option that is sure to impress your guests or satisfy your family’s hunger pangs, look no further than my Spice and Wine Braised Short Ribs recipe. Trust me – your taste buds will thank you!
Why You’ll Love This Recipe
Are you tired of the same old boring beef dishes? Look no further than this Spice and Wine Braised Short Ribs Recipe. Let me tell you why you’ll love it.
Firstly, the combination of rosemary, thyme, chipotle chiles in adobo, and a cinnamon stick creates a rich and complex flavor that will excite your taste buds. And the use of both zinfandel and red wine in the braising process adds a depth of flavor that takes this dish to the next level.
But what makes this recipe truly special is how it transforms tough and chewy short ribs into fall-apart-tender pieces of meat. The slow cooking process ensures that every bite is juicy and full of flavor.
This dish is also incredibly versatile. Serve it over mashed potatoes for a comforting home-cooked meal, or impress your dinner guests by pairing it with a white wine sauce and roasted carrots for an upscale dining experience.
Not only is this recipe delicious, but it also allows for easy substitutions and variations. Swap out chipotle chiles in adobo for some soy sauce and orange zest for a Chinese-style braise, or add your favorite veggies like celery or carrots to create your own unique twist.
So, whether you’re a seasoned cook or just starting out, give this Spice and Wine Braised Short Ribs Recipe a try. It’s sure to become a staple in your recipe book, satisfying both your taste buds and culinary creativity.
Ingredient List
- 4 pounds bone-in beef short ribs
- kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 1 carrot, peeled and chopped
- 1 celery stalk, chopped
- 6 garlic cloves, peeled and smashed
- 1/4 cup tomato paste
- 1 bottle (750 ml) dry red wine such as Zinfandel
- 4 cups beef broth or red wine broth (combine 4 cups beef broth and 1 cup red wine)
- 2 chipotle chiles in adobo sauce, finely chopped
- 2 cinnamon sticks, preferably Mexican canela
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
Extra Ingredients for Chinese-style Wine-Braised Short Ribs
- 5 spice powder
- Soy sauce
- Orange zest
- Rice vinegar or red wine vinegar
Note: If you want to make your own red wine broth, simply combine 4 cups of beef broth with 1 cup of dry red wine together.
I recommend using kosher salt and freshly ground black pepper to season the short ribs before cooking. The vegetable oil will be added to a dutch oven over medium-high heat next. Once heated, add the seasoned short ribs to the pot to sear until they are browned all over.
The onions, carrots, celery, garlic cloves are then added and cooked for a few minutes until they’re slightly softened. Add the tomato paste followed by dry red wine like Zinfandel to deglaze the pot. Then add beef broth or red wine broth together with finely chopped chipotle chilies in adobo sauce, cinnamon sticks, thyme, and rosemary for flavoring into the pot.
For Chinese style, add 5 spice powder, soy sauce, orange zest, and vinegar to the pot instead of chipotle chilies, cinnamon, thyme and rosemary.
After that, I usually slow cook the short ribs in a dutch oven or braise them in the oven at 350°F or more for around 3 hours until they are fall-apart tender.
This recipe can also be made in a slow cooker. Follow the same steps from searing the short ribs to adding all the ingredients together in a slow cooker, set it on low and cook for 8 hours.
The Recipe How-To
Now that we’ve covered the ingredients, let’s dive into how to make this delicious Spice and Wine Braised Short Ribs recipe.
Step 1: Prepare the Short Ribs
Start by trimming the excess fat from 4 pounds of bone-in beef short ribs. Season each piece with kosher salt, freshly ground black pepper, and 1 tsp of five-spice powder. Make sure that you coat the ribs evenly on both sides with the spices.
Step 2: Sear the Ribs
Heat a large Dutch oven over high heat, then add enough vegetable oil to coat the bottom of the pot. Once the oil is hot, add the short ribs, and sear them until they are browned on all sides. This should take about 2-3 minutes per side.
Once all of the ribs are browned, remove them from the Dutch oven and set them aside. Reserve any leftover fat in the pot as this will add flavor to our braising liquid.
Step 3: Prepare the Braising Liquid
Add 1 large onion (chopped), 3 garlic cloves (minced), 1 celery stalk, and 1 carrot (both chopped) to the pot. Stir occasionally and cook until softened for about three minutes.
Next, add 1 cinnamon stick, 2 chipotle chiles in adobo (finely chopped), 2 sprigs of rosemary, and 4 sprigs of thyme to the vegetables in the pot.
After that, add ¼ cup of tomato paste and cook for 2-3 more minutes. This will give our braising sauce a deep flavor.
Step 4: Add Wine & Broth
Pour in a bottle of Zinfandel red wine, followed by a quart of either beef broth or chicken broth. Make sure to scrape up any browned bits from the bottom of the pot.
Bring the mixture to a boil and let it cook for 2-3 minutes. This will help cook off some of the alcohol and concentrate the flavors.
Step 5: Braise The Short Ribs
Add back in the short ribs into the Dutch oven, making sure they’re fully covered by liquid. Add more broth if necessary.
If using a Dutch oven, preheat your oven to 350°F (175°C), then cover tightly with a lid or aluminum foil. Cook for 2 1/2-3 hours, until your ribs are fall-apart tender.
Alternatively, you can use a slow cooker to cook on low heat for 6-7 hours or until the meat is tender.
Step 6: Remove Bones and Serve
Once done, remove from heat and let rest for a few minutes. Using tongs or a fork, remove bones from each serving of short rib. Serve hot over mashed potatoes or polenta, with a side of root vegetables like carrots or turnips.
Your Spice
Substitutions and Variations
As with any recipe, substitutions and variations can make it your own. Here are some ideas to consider for this spice and wine braised short ribs recipe:
– If you don’t have Zinfandel or another dry red wine on hand, you can substitute it with a full-bodied white wine or a robust beer.
– You can make this dish extra spicy by adding more chipotle chiles in adobo sauce, or you can tone down the heat by omitting them altogether.
– Do you prefer a milder flavor? Consider replacing the cinnamon stick with a teaspoon of ground cinnamon and reducing the amount of black pepper.
– For an alternate cooking method, try braising the short ribs in a slow cooker. Simply brown the meat as directed, add all ingredients to the slow cooker, and cook on low for 8 hours or until fall-apart tender.
– Swap out the tomato paste for canned diced tomatoes or tomato sauce if that’s what you have on hand.
– Want to add some sweetness to balance out the spice? Try adding chopped carrots or sweet bell peppers to the braising liquid.
– Consider serving these delicious ribs with mashed potatoes, carrots, roasted vegetables, or even some BBQ baked beans.
Whatever adaptations you choose to make, be sure to try several versions and see which one is your favorite. The beauty of cooking at home is that you get to customize recipes to fit your preferences, so don’t be afraid to have fun and experiment!
Serving and Pairing
Now that your wine braised short ribs are cooked to perfection, it’s time to serve and pair them with the right side dishes and drinks. These delicious short ribs practically fall apart on the fork, leaving you with tender meat that is flavorful and rich.
For the perfect pairing, I suggest serving these short ribs with garlic mashed potatoes, roasted carrots or Brussels sprouts, and a green salad with an herb vinaigrette. The creamy potatoes pair well with the bold flavors of the short ribs while the roasted vegetables add a touch of sweetness and earthiness.
As for wine, we used a Zinfandel and red wine blend in the recipe, so you can’t go wrong with either one of those on the table. The full-bodied wine complements the depth of flavors in these beefy ribs. For a non-alcoholic drink option, serve sparkling water with lemon or lime slices.
You can also use leftover braised short ribs as a topping for homemade pizza or stuffed baked potatoes. Or shred the meat into small pieces for hearty tacos or barbecue sandwiches. With all these options to choose from, it’s impossible to get bored with this dish.
So whether you’re throwing a dinner party or enjoying a quiet night at home, these wine braised short ribs are sure to be a hit!
Make-Ahead, Storing and Reheating
The best part about this wine braised short ribs recipe is that it can be made ahead of time and reheated later with little fuss. In fact, the flavor of the beef will only improve as it sits in its juices overnight. This dish also freezes well, so feel free to make a large batch to store for a future dinner party.
To store the braised short ribs, let them cool to room temperature before transferring them to an airtight container. Refrigerate for up to four days or freeze for up to two months.
When you’re ready to reheat the dish, there are different options depending on your preference. For a quick and easy option, use the microwave. Place a serving of the leftovers in a microwave-safe dish with any sauce left from cooking and heat at medium power level in one-minute intervals until heated through.
If you have more time, gently reheat the ribs on the stove or in the oven. The flavors will meld together best if you heat them slowly over low heat rather than using high heat for a shorter amount of time. To reheat on the stove, heat over low heat in a covered pan until heated through. In the oven, place them back in their cooking dish and add some additional beef stock if needed. Cover with foil and bake in a preheated oven at 325°F until heated through.
No matter which reheating method you choose, these wine-braised short ribs will taste just as delicious as they did fresh out of the oven.
Tips for Perfect Results
If you want to achieve the perfect braised short ribs with spice and wine, follow these tips:
First, make sure to choose the right cut of meat. Beef short ribs bone-in are perfect for a rich and flavorful dish because the bones add depth to the broth. Make sure that each piece has a good amount of meat and fat.
Second, don’t skimp on seasoning. The spices in this recipe – rosemary, thyme, chipotle chiles in adobo, cinnamon stick- will bring out the flavor of the beef. For best results, crush and rub those spices directly into the meat before searing.
Third, sear the beef until it develops an appealing crust that will enhance the texture and flavor of each piece.
Fourth, a good quality wine is essential. Zinfandel or any dry red wine works perfectly in this recipe. Do not use cooking wines as they are full of salt and additives that can affect the overall taste of your dish.
Fifth, if you’re in a rush, try cooking it in a slow cooker. Simply follow through with all steps until step 5 then place everything in a slow cooker for 6-8 hours.
Sixth, after your short ribs have been cooked to fork-tender perfection, let them sit for 10-15 minutes before slicing them. This allows the juices to redistribute throughout the meat and intensify the flavors.
Seventh, don’t abandon your braising liquid! Strain it carefully and try making a sauce out of it by adding some flour or cornstarch slurry for thickness.
And lastly, be patient! The key to tender falling-apart beef is time. Do not rush it at higher temperatures or you might end up with tough meat.
By following these guidelines, you’ll have braised short ribs that melt in your mouth every single time!
FAQ
Now that you have followed my spice and wine braised short ribs recipe, you may have some questions in mind regarding the ingredients or the cooking process. To address your queries, I’ve compiled a list of frequently asked questions and their answers that may help you achieve perfect results every time you make this dish.
What is the best wine for braised short ribs?
As a sommelier, it’s important to know which types of wine to recommend for different dishes. When it comes to making Easy Red Wine Braised Beef Short Ribs, one should opt for a dry red wine like Cabernet Sauvignons, Merlots, Pinot Noirs, Shiraz, and Red Zinfandels. In my recent experience with this dish, I used a blend of Cabernet and Pinot Noir, which not only worked well but also added a unique flavor profile to the dish.
What liquid for braising short ribs?
As a sommelier, I recommend a delicious dish of seared short ribs that’ll simply melt in your mouth. The seasoning of garlic and onion powder complement the beef broth, red wine, and Worcestershire sauce, which will gently infuse the dish’s flavors. To further enhance this dish, I recommend adding a fresh sprig of rosemary, which will give it a lightly herbal aroma. This mouth-watering meal is prepared effortlessly in a 6 quart slow cooker and only requires eight hours of cook time. When finished cooking, it will be fork tender and ready to serve.
How long does it take to braise a short rib?
To make sure the ribs are cooked properly, I recommend covering the pan and putting it in the oven that has been heated beforehand for about 3 hours. While they are cooking, don’t forget to check on them from time to time and add some water if the pan looks a bit dry. It’s important to give the ribs an even cook, so remember to turn them over halfway through the cooking time. And if you want a nice brown color and a richer sauce, I suggest removing the lid during the last 20 minutes of cooking.
Why are my braised short ribs tough?
Properly cooking short ribs can be a bit of a challenge. If not cooked long enough, they can be difficult to chew, while overcooking will result in the meat disintegrating. The trick is to cook them until they are tender but still hold their shape.
Bottom Line
In conclusion, this spice and wine braised short ribs recipe is a must-try for any carnivore and wine lover. The combination of zinfandel and red wine with chipotle chiles in adobo, rosemary, thyme, and cinnamon stick creates a flavor profile that will make your taste buds dance.
The dish is easy to make and can be cooked using different methods such as the slow cooker, oven or on stove-top. It can also be customized through ingredient substitutions or variations to cater to your taste preferences.
Additionally, the braised short ribs can be served with a variety of sides such as mashed potatoes, carrots or even paired with BBQ sauce for a more elevated experience. Notably, the wine sauce created during the braising process adds more depth of flavor to the dish and can be used to dress up other recipes as well.
Finally, this recipe has been curated based on recommendations from reputable culinary sources like Serious Eats and Bon Appétit, guaranteeing that you are learning how to prepare a properly-cooked meal that brims with flavors. Give it a try, impress your guests or treat yourself to something special. You deserve it!
Spice and Wine Braised Short Ribs Recipe
Ingredients
- 6 meaty beef short ribs, about 1 lb. each
- oil, for browning
- salt & freshly ground black pepper
- 1 carrot, chopped
- 1 onion, chopped
- 1 stalk celery, chopped
- 4 cloves garlic, minced
- 2 -3 tablespoons tomato paste
- 1 bottle zinfandel or 1 bottle full bodied red wine
- 4 cups beef stock or 4 cups chicken stock
- 1 cinnamon stick
- 2 -3 chipotle chiles in adobo, minced
- 2 teaspoons cocoa
- 1 sprig thyme
- rosemary
Instructions
- Preheat the oven to 300-325°F.
- Choose a heavy casserole or dutch oven with a lid.
- Use a skillet if necessary to brown the ribs and transfer to the casserole to finish.
- Heat enough oil to brown the ribs successfully-- it should cover the bottom of the pan.
- Season the ribs with salt and pepper.
- Brown in batches.
- Reserve the ribs on a plate.
- Pour off excess fat from the pan and add the mirepoix- carrot, onion and celery.
- Cook until nicely caramelized.
- Add the garlic and tomato paste.
- Cook for 1 minute.
- Add the wine and cook until reduced by half, then add the stock, spices and herbs.
- Bring to boiling then add the ribs to the pot.
- (If using a skillet, prepare to this point and transfer to the baking dish).
- Cover the ribs and place in the oven.
- After about 20-30 minutes, check the ribs to see that the liquid is not boiling or bubbling.
- Reduce the oven heat if necessary.
- Cook until tender-- about 2 hours.
- Keep checking to make sure there’s enough liquid.
- When the ribs are done, remove from the pot and keep warm.
- Let the pot rest until the fat rises to the surface.
- Remove any excess fat.
- Remove the cinnamon stick and herb sprigs.
- For a more refined sauce, purée or put through a food mill.
- Reheat the sauce to boiling, adjusting the seasonings, and reduce until nicely thickened.
- Serve the ribs warmed in the sauce.