Delicious Red Wine Braised Short Ribs Recipe!
Ladies and gentlemen, I present to you the most tender and savory red wine-braised short ribs recipe that will tickle your taste buds and leave you craving for more. These braised beef short ribs are a foolproof way to impress your guests or just treat yourself to a sumptuous meal.
The secret to making these delicious beef short ribs is the use of dry red wine, which gives the dish a deep and complex flavor profile. Paired with thyme, rosemary, and other delicate herbs, this recipe strikes the perfect balance between richness and tanginess.
As a sommelier, I can tell you that the key to achieving excellence when cooking with wine is using quality ingredients. In this particular recipe, we’ll be using low-sodium beef broth and cabernet sauvignon, two flavorful ingredients that will make your taste buds dance in delight.
Whether you’re an amateur cook or an experienced chef, this recipe adds a touch of class and sophistication to your culinary skills. Whether cooking for your family, friends or even hosting a dinner party, the braised beef short ribs will definitely be the talk of the night.
So grab a Dutch oven or slow cooker and let’s dive into this amazing recipe together!
Why You’ll Love This Recipe
If you are looking for a mouth-watering and tender meat dish, then look no further than this red wine braised short ribs recipe. If you’re a fan of beef short ribs, prepared with the perfect amount of seasoning, then this recipe is for you. These ribs are marinated in a dry red wine, slowly cooked for up to 8 hours until they fall apart, and then served with an aromatic red wine sauce. The result is a rich and flavorful meal that will leave your taste buds craving more.
One of the most significant advantages of this recipe is its versatility. It can be cooked in different ways, whether using a slow cooker or pressure cooker, depending on your preference or schedule. Further, the recipe easily scales up or down to match the number of people you’re serving without sacrificing flavor or texture.
Moreover, this recipe relies on common pantry ingredients like tomato paste, garlic cloves, carrots, olive oil, black pepper, and sea salt to add depth to the braising liquid. Some recipes call for additional herbs like thyme or rosemary to complement the flavors of the beef while others incorporate brown sugar and cayenne pepper for a bit of sweetness and heat.
Finally, this dish isn’t just delicious – it’s also straightforward to make. Detailed instructions are provided below so that even novice cooks can cook a delicious meal without feeling overburdened by an intricate process.
In conclusion, there are numerous reasons why you’ll love this red wine braised short ribs recipe. Its simplicity in preparation makes it convenient; it can be cooked using different methods; it’s flexible enough to suit various tastes; and most importantly – it’s exceptionally delicious! Whether served with creamy polenta or mashed potatoes or beef stew – this hearty dish is sure to have your family and guests reaching for seconds.
Ingredient List
Here are the ingredients you’ll need to make this delicious dish:
- 5 pounds bone-in beef short ribs
- 1 tablespoon olive oil
- Kosher salt and freshly ground black pepper
- 2 tablespoons cornstarch
- 1/4 teaspoon cayenne pepper
- 2 tablespoons brown sugar
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 6 garlic cloves, minced
- 3 large carrots, peeled and chopped
- 1 tablespoon tomato paste
- 3 cups low-sodium beef broth
- 1 bottle (750 ml) dry red wine, such as Cabernet Sauvignon
The Recipe How-To
Now that we have gone over the ingredient list, it is time to move on to the recipe itself. This Red Wine Braised Short Ribs Recipe is a great comfort food dish that is perfect for fall, winter or any chilly night. The deep red wine sauce and tender beef short ribs, cooked low and slow, will make your taste buds dance with joy.
Recipe How-To
Step 1: Preheat Your Oven
Preheat your oven to 325°F (162°C).
Step 2: Brown Your Short Ribs
Take a large Dutch oven or a heavy-bottomed pot and heat olive oil over high heat. Season your short ribs with salt, freshly ground black pepper, a pinch of cayenne pepper, and some brown sugar. Sear the beef until it becomes crispy and golden brown on all sides. Keep in mind that this step is essential as it will add a deep flavor to your dish.
Step 3: Prepare Your Vegetables
Add in chopped garlic cloves, sliced carrots, fresh rosemary, and thyme into the pot alongside your short ribs so that they can cook together. Sauté everything for about five minutes until fragrant.
Step 4: Add In Your Liquid Ingredients
Pour in dry red wine, tomato paste (2 tbsp), and low-sodium beef broth (4 cups).
Step 5: Let It Cook
Cover your Dutch oven or pot with its lid and place it in the preheated oven for about three hours so that those short ribs can cook slowly and fall apart when used by a fork.
Step 6: Make the Sauce
After removing from the oven add some cornstarch mixed with water to thicken your sauce. Bring it to simmer on medium heat while stirring constantly. When it reaches the desired consistency, season with salt and pepper.
Step 7: Serve and Enjoy
Serve your Red Wine Braised Short Ribs Recipe with creamy polenta or mashed potatoes for a perfect meal. Don’t forget to pour the red wine sauce over the meat to fully appreciate its rich flavor.
Slow Cooker Version
This recipe can also be made by using a slow cooker, which is an excellent option if you want to leave the dish cooking throughout the day. Follow steps 1-4 as described above and then transfer everything to your slow cooker. Cook on high for 6-8 hours or low for 8-10 hours until the beef is tender and falls apart.
These instructions will guarantee that your braised short ribs are fall-off-the-bone tender and have a flavor that will blow your mind. Enjoy!
Substitutions and Variations
While this recipe is already a winner, there are always ways to add a personal touch to make it your own. Here are some substitutions and variations you can try:
– Instead of using 5 pounds of beef short ribs, you can use boneless beef short ribs or even braised boneless beef. You’ll have a more tender meat, and the dish will be quicker to make.
– Want to experiment with different flavors? Instead of the dry red wine, try using a different type of wine such as Cabernet Sauvignon. You can also add different spices like cinnamon or cardamom for an extra kick.
– If you’re running low on some ingredients or want to try some alternatives, here are some possible swaps: brown sugar can be substituted with maple syrup or honey; cayenne pepper can be replaced with paprika; thyme can be swapped with oregano.
Another variation you can try is cooking the braised short ribs in a pressure cooker instead of a slow cooker, which will cut down on the cook time. Additionally, if you don’t have either appliance on hand, you can use a Dutch oven and cook it over medium-low heat.
To elevate your serving experience, consider pairing the braised short ribs with creamy polenta or mashed potatoes. The dish also pairs well with beef stew or braised pork ribs for an even larger feast.
With so many substitution possibilities and variations, this red wine braised short ribs recipe offers endless combinations and opportunities for creativity to suit your taste preferences.
Serving and Pairing
This tender red wine braised short ribs recipe is not only satisfying, it’s also versatile when it comes to pairing. You can serve it with your favorite side dish and salad or simply on its own. I recommend pairing this dish with creamy polenta or mashed potatoes to complement the rich flavor of the beef. The creamy texture of the polenta will balance the intense flavor of the dish and create a smooth and delightful dining experience.
If you’re looking for something heartier, then pairing these braised beef short ribs with a glass of cabernet sauvignon would be a great choice. The wine’s tannic structure complements the rich taste of the beef and adds another layer of complexity to your palate.
For those who prefer something lighter, try serving this red wine braised short ribs recipe with roasted carrots or green beans. The sweetness and crispiness of these veggies provide a refreshing contrast to the deep flavors in this dish.
If you’re serving this dish at a dinner party, I suggest starting off with a light salad dressed with a vinaigrette. This will help to cleanse the palate before moving on to the main course.
No matter what you choose to serve with these succulent beef short ribs, make sure you have plenty of bread on hand to mop up that delicious red wine sauce.
Make-Ahead, Storing and Reheating
If you want to make this recipe ahead of time, you can do so up to three days in advance. The flavor of the braised short ribs will be even more developed if left to rest for a day or two. Simply transfer the cooled short ribs and cooking liquid to an airtight container and store it in the refrigerator until ready to serve.
When it’s time to reheat the short ribs, there are a couple of ways to go about it. If you have time on your hands, gently reheat them on the stovetop over low heat, stirring occasionally until heated through. Alternatively, you can reheat the dish in a preheated oven at 350°F for 20-30 minutes or until warm.
These red wine braised short ribs also freeze really well, so don’t hesitate to double the recipe and stash some away for later. Let the short ribs cool completely before freezing them in an airtight container or freezer bag for up to three months.
To thaw frozen braised short ribs, simply transfer them from the freezer to the refrigerator overnight. Once thawed, reheat following one of the methods mentioned above.
No matter how you choose to reheat these wine-braised beef short ribs, they will still be fall-apart tender and packed with flavor. Serve them with creamy polenta or mashed potatoes for a deliciously hearty meal that satisfies every craving.
Tips for Perfect Results
To achieve a perfect result, you want to make sure that the beef short ribs are well browned before adding the wine and broth. This will give you a richer and deeper flavor in the final dish. Also, keep in mind that this is a slow cooking recipe, so be patient and don’t rush the process by turning up the heat.
Another important tip is to use a dry red wine that you would actually drink, instead of using a low-quality one. Cabernet Sauvignon is a great choice for this recipe since it has a full body and pairs well with beef dishes. But don’t worry, you don’t have to spend a fortune on the wine, just choose something that you enjoy.
If you’re using a pressure cooker, make sure to follow the manufacturer’s instructions carefully to avoid accidents or overcooking the meat. Similarly, if you’re using a slow cooker, resist the temptation of opening the lid during the cooking process as this will release heat and increase the cooking time.
To make sure that the sauce is thick enough, mix 1 tablespoon of cornstarch with some cold water and add it to the sauce during the last 10-15 minutes of cooking. This will also give it a shiny finish.
Lastly, when serving this dish, make sure to spoon some of the wine sauce over each portion and garnish them with freshly chopped rosemary or thyme for an extra pop of flavor. Braised short ribs pair well with creamy polenta or mashed potatoes for a hearty meal during cold nights.
FAQ
Now that you are familiar with the ingredient list and instructions on how to make this delicious wine-braised short ribs recipe, it’s time to address some commonly asked questions that might arise during the process. Here are some clarifications on substitutions, variations, storing, reheating, and other tips to help you achieve the best results possible.
How do you make short ribs tender?
Short ribs are a beef cut that yields exquisite flavor and tenderness when cooked properly. The preferred cooking method is braising, where the meat is slowly simmered after being browned in oil or butter. It’s because the slow-cooking method is necessary for the desired tenderness and flavor development of the short ribs.
What is the best wine to use for braising short ribs?
When it comes to the perfect wine for braising beef short ribs, a dry red wine is what you need. This type of wine includes Cabernet Sauvignon, Merlot, Pinot Noir, Shiraz, and Red Zinfandel. A combination of Cabernet and Pinot Noir worked well for me in this recipe, as it produced a delectable flavor.
Why are my braised short ribs tough?
Short ribs can be quite tricky to cook as they need just the right amount of time on the stove. If they aren’t braised long enough, they can be incredibly difficult to chew whereas if they are left on the stove for too long, their texture will be reduced to scraps. The secret to making succulent short ribs is to reach a point where they are almost about to fall apart.
What liquid for braising short ribs?
As a sommelier, I highly recommend slow-cooking short ribs to bring out the meat’s natural tenderness and flavor. To achieve this, I start by searing the short ribs in a pan until they are nicely caramelized on the outside. Next, I carefully transfer them to a 6 quart slow cooker and season them with garlic powder and onion powder.
To enhance the dish’s flavor profile, I add in a combination of beef broth, red wine, and Worcestershire sauce which provide a complex and deep flavor that pairs incredibly well with the robustness of the meat. To top it off, I include a sprig of rosemary to add an earthy and herbaceous dimension to the overall taste.
Then, I let the slow cooker work its magic and let the short ribs slowly cook on low heat for 8 hours. During this time, the meat becomes fork-tender and falls off the bone, creating a mouth-watering delicacy that you won’t be able to resist.
Bottom Line
In conclusion, if you are looking for a hearty and flavorful meal that will impress your guests or simply bring warmth and comfort to you and your family, then this red wine braised short ribs recipe is a must-try. The intense flavors of beef and red wine perfectly combined with the aromatic herbs and other seasonings make it a dish you won’t soon forget.
Whether you decide to cook it in a slow cooker, dutch oven, pressure cooker, or on your stovetop – this recipe will deliver the most tender, fall-off-the-bone short ribs with a creamy wine sauce that can be paired with a variety of sides such as creamy polenta, mashed potatoes or beef stew.
So why not treat yourself to the best of both worlds by indulging in some rich and succulent red wine braised short ribs? These ribs can be an excellent way to elevate your dinner to the next level or impress your guests with your culinary skills. Trust me, once you take that first bite, you’ll be hooked and adding this dish to your list of favorite recipes.
Tender Red Wine Braised Short Ribs Recipe
Ingredients
- 5 lbs beef short ribs (about 8 to 10 pieces)
- 1 teaspoon sea salt, to taste and divided
- 1 teaspoon black pepper, to taste and divided
- 3 tablespoons olive oil
- 3 cups white onions, roughly chopped
- 2 cups carrots, peeled and cut into 3/4-inch pieces
- 1 tablespoon clarified butter
- 6 large garlic cloves, roughly chopped
- 2 tablespoons tomato paste
- 1 (750 ml) bottle dry red wine
- 4 cups low sodium beef broth
- 2 sprigs thyme
- 1 sprig rosemary
- 1 tablespoon brown sugar
- 1/4 teaspoon cayenne pepper (to taste)
- 2 tablespoons cornstarch (mixed with 1 cup cold water)
Instructions
- Generously season the short ribs on all sides with salt and pepper; set aside about 15 minutes.
- In a baking pan over medium-high heat, add oil and when hot, add the seasoned meat, fat side down, and brown on all sides including the ends, about 7 to 10 minutes. Transfer the short ribs to a plate and set aside.
- Reduce the heat to medium, add onions and carrots; sauté for 5 minutes. Halfway through cooking, add clarified butter.
- Add garlic and sauté for 30 seconds. Add tomato paste and stir to coat.
- Pour in the wine, stir to deglaze and bring to a boil. Cook until the liquid is reduced by half, about 10 minutes.
- Preheat oven to 300ºF/150ºF.
- Add the beef broth, thyme, rosemary, brown sugar, cayenne pepper, salt and black pepper; stir well.
- Return the meat to the pan, bone side up, including any accumulated juices. Spoon the sauce over the ribs to prevent them from drying out and bring the mixture to a simmer.
- Cover the pan tightly with foil and transfer it to the preheated oven. Cook for 1:30 hours until the ribs are fork-tender or the internal temperature reaches between 200ºF to 205ºF.
- Remove from the heat and transfer the meat to a plate while making the gravy.
- Remove and discard the sprigs including any bones left in the pan. Skim off any excess fat and discard it.
- To serve, place ribs along with carrots on mashed potatoes or polenta and spoon the gravy on top.