Wine Braised Short Ribs

Hey there! I’m super excited to share one of my all-time favorite recipes with you: Red Wine Braised Short Ribs. Trust me; this dish is the ultimate comfort food. It’s perfect for a cozy night in or impressing your friends and family at a dinner party1.

Why You’ll Fall in Love With This Recipe

• Effortless Elegance: This recipe is straightforward, turning a tough cut of meat into a tender, flavorful masterpiece5.

• Rich Flavors: The red wine sauce is incredibly rich, making every bite a delight5.

• Versatile: Perfect for holidays or any special occasion1.

Quick Facts

• Prep Time: 10 minutes

• Cook Time: 2 hours 35 minutes

• Serving Size: 4-6 people5

Ingredients You’ll Need

• 5 pounds bone-in beef short ribs1

• 1 yellow onion, diced1

• 2 large carrots, peeled and diced1

• 1 whole head of garlic, top cut off1

• 3 sprigs fresh rosemary1

• 1 bunch fresh thyme1

• 5 sprigs fresh oregano1

• 3 tablespoons tomato paste1

• 4 tablespoons neutral high smoke point oil (like avocado oil)1

• 4 to 5 cups beef stock1

• 1 750-mL bottle of red wine (I love using Cabernet Sauvignon)1

• Salt and pepper to taste5

Step-by-Step Cooking Instructions

1. Prep the Ribs: Season the beef short ribs generously with salt and pepper5.

2. Sear the Ribs: In a Dutch oven over medium-high heat, heat the oil. Sear the short ribs on all sides until they are nicely browned. Remove from the pot and set aside5.

3. Sauté the Vegetables: Add the diced onion and carrots to the pot. Cook, stirring occasionally, until tender, about 8-10 minutes. Add the tomato paste and cook for another 8-10 minutes, stirring frequently to prevent burning1.

4. Deglaze the Pot: Add about 1 cup of red wine to the Dutch oven, scraping up any browned bits from the bottom. Let the wine reduce to a thick paste with the veggies. Repeat with another cup of wine, reducing to about half1.

5. Braise the Short Ribs: Add the beef stock and bring to a boil. Put the short ribs back in, along with the head of garlic and fresh herbs. Bring to a boil, then cover and transfer to a preheated oven at 325°F (160°C)41.

6. Bake: Braise in the oven for 2 to 2.5 hours, or until the short ribs are fork-tender1.

7. Rest: Remove the pot from the oven and let it rest for 20 minutes with the lid on. This allows the fat to rise to the top3.

Serving Suggestions

• Classic Pairing: Serve over mashed potatoes or polenta5.

• Veggie Boost: Accompany with roasted vegetables like carrots and parsnips.

• Bread: Crusty bread for soaking up that delicious sauce is a must!

Tips for Customization

• Wine Choice: Pinot Noir is a lighter option, while Cabernet Sauvignon offers a richer flavor5.

• Herb Variations: Feel free to experiment with different herbs like bay leaves or additional thyme4.

• Spice It Up: Add a pinch of red pepper flakes for a little heat.

Storing and Reheating

• Storing: Let the ribs cool to room temperature, then refrigerate in an airtight container for up to 3 days3.

• Reheating: Reheat in a pot on the stove over low heat or in the oven at 300°F (150°C) until warmed through3.

FAQs

• Can I make this in a slow cooker?

  • Yes, you can! Sear the ribs and sauté the vegetables as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours, or until the ribs are fork-tender.

• What if I don’t have a Dutch oven?

  • No worries! You can use any large, oven-safe pot with a tight-fitting lid4.

• Can I use a different cut of beef?

  • Short ribs are the best for this recipe due to their rich flavor and tenderness when braised. However, you could try using chuck roast, but adjust the cooking time accordingly.

Nutritional Information (per serving, approximate)

• Calories: 600-700

• Protein: 40-50g

• Fat: 30-40g

• Carbohydrates: 20-25g

Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Enjoy these melt-in-your-mouth Red Wine Braised Short Ribs. Happy cooking!