Red Wine Braised Short Ribs
Few dishes can rival the exquisite pleasure of sinking your teeth into tender, melt-in-your-mouth short ribs. These Red Wine braised Short ribs will not disappoint. When these succulent cuts of meat are braised to perfection in a rich, aromatic red wine sauce, the result is nothing short of culinary magic.
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You will need a handful of key ingredients. Starting with bone-in beef short ribs, known for their intense flavor and remarkable tenderness. Additionally, gather a bottle of full-bodied red wine, such as Cabernet Sauvignon or Merlot, which will infuse the dish with its robust character. The aromatic trinity of onion, carrots, and celery add depth, while tomato paste, garlic, thyme, oregano, rosemary and bay leaves contribute their unique notes of flavor.
The secret to achieving fork-tender, succulent short ribs lies in the art of braising. This slow-cooking technique allows the meat to gently simmer in a flavorful liquid until it reaches a state of unparalleled tenderness. In this case, the magical elixir is a combination of red wine, beef broth, and aromatic vegetables, which work harmoniously to infuse the ribs with depth and richness. I have linked below to the dutch oven that I use and love.
To start, generously season the short ribs with salt and freshly ground black pepper, ensuring every nook and cranny is coated. Then dredge in seasoned flour and then sear the ribs in a hot Dutch oven until they develop a beautiful caramelized crust, enhancing their flavor and texture. Set the ribs aside and sauté a medley of finely chopped onion, carrots, and celery for a few minutes then add the tomato paste and cook it off for a few minutes, then the red wine.
As the wine simmers and reduces, it imparts its velvety texture and nuanced flavors to the dish. Be prepared for your kitchen to be enveloped in an irresistible aroma that will leave you eagerly anticipating the final result.
Once the ribs are nestled in the flavorful liquid, it’s time to let them work their magic. Place the covered pot in a preheated oven and let the slow braising process unfold over the next few hours. As the ribs cook, their connective tissues break down, transforming them into tender morsels that are ready to effortlessly pull away from the bone.
Then carefully transfer the ribs to a serving platter and marvel at their glistening, succulent appearance. Skim any excess fat from the surface of the sauce, and for an extra touch of elegance, strain the liquid for a smoother texture and reduce to thicken.
Whether you choose to serve the red wine braised short ribs over a bed of creamy mashed potatoes, velvety polenta, or buttery noodles is entirely up to you. Finally, pour the luxurious sauce over the ribs, allowing its flavors to mingle with the accompaniments.
Red Wine Braised Short Ribs
- 1 dutch oven
For the Ribs
- 2.5 lbs beef short ribs (bone in) crosswise cut 4" pieces (one per person)
- Kosher salt and freshly ground black pepper
- 1 cup AP flour
For the Sauce
- 3 Tbsp vegetable oil
- 1 lg onion, chopped into 1" pieces
- 3 med carrots, peeled and cut into large pieces
- 2 celery stalks, cut into 3" sections
- 2 Tbsp tomato paste
- ½ bottle Red Wine (your favorite Cabernet Sauvignon is best)
- 5 sprigs fresh parsley
- 5 sprigs fresh thyme
- 3 sprigs fresh Oregano
- 2 sprigs fresh Rosemary
- 1 Bay Leaf
- 1 head fresh garlic, cut in half, crosswise
- 1 Litre Beef Broth/stock
- Salt & pepper
- 2 Tbsp cornstarch
- 2 Tbsp water
- 1 tsp butter
- 2 sprigs fresh chives, chopped fine
- For the Short Ribs
- preheat oven to 350℉
- Bring short ribs to room temperature. Once they are ready, season the shortribs with Kosher salt and freshly ground black pepper
- Combine AP flour, 1 Tbsp salt and freshly ground black pepper into a bowl and dredge the short ribs in the seasoned flour.
- Add the 3 Tbsp vegetable oil into the dutch oven and heat over med-high heat on the stove top. Once hot, add the short ribs and brown them on all sides, creating a crust, then remove to a plate and set aside.
- In the same pot, add the chopped onion, carrots and celery and cook over medium high heat until onions are translucent, stirring often.
- Add the tomato paste to the pot and stir to cook out the paste for 2-3 minutes.
- Add the wine to the pot and then the short ribs and any accumulated juices. Bring to a boil.
- Once boiling, reduce the heat to medium-low and let simmer until the wine has reduced by half (this should take 10-15 minutes)
- Add all of the herbs, the head of garlic and the stock and bring to a boil again.
- Cover and transfer to the oven (350℉) to cook
- Cook until the short ribs are tender, 2½-3 hrs (depending on size of the short ribs)
- Once done, transfer the short ribs to a plate and set aside.
- Remove the carrots from the sauce and set aside then strain the remaining sauce from the pot into a large measuring cup, and discard the remnants.
- Pour the sauce back into the dutch oven and taste for seasoning. Add salt and pepper to taste.
- In a small bowl combine 2T cornstarch and 2T water, stir to make a slurry.
- Turn the heat on under the strained sauce and bring to a simmer. Once it is simmering, add the cornstarch slurry and whisk constantly until it thickens.Add 1 tsp butter to make the sauce shiny and glossy if desired
- Serve the Ribs over creamy mashed potatoes and spoon sauce over liberally.garnish with fresh chives or green onions if desired. Add the reserved carrots if desired. Alternately, you can puree the carrots to thicken the gravy if you want to make it a low carb sauce.