Red Wine Braised Short Ribs
Looking for a hearty and flavorful dinner recipe? Look no further than this braised short ribs dish made with red wine for added depth of flavor. Perfect for a cozy night in or to impress dinner guests.
Ingredients
- 4-5 lbs Beef Shirt Ribs
- Salt & Pepper to taster
- 2 tbsp All-Purpose Flour
- 2 tbsp Avocado Oil
- 1 Large Onion (chopped)
- 2 Carrots (chopped)
- 2 Celery Stalks (chopped)
- 4 Cloves Garlic (minced)
- 2 tbsp Tomato Paste
- 2 Cups Red Wine (Cabernet Sauvignon)
- 2 Cups Beef Broth
- 4 Sprigs Thyme
- 2 Bay Leaves
- 1 Sprig Oregano
Instructions
- Preheat and Prep: Preheat your oven to 325°F (163°C). Pat the short ribs dry with paper towels and season them generously with salt and pepper. Lightly coat the short ribs with flour.
- Sear the Ribs: Heat the olive oil in a large Dutch oven over medium-high heat. Add the short ribs in batches, searing them on all sides until they are browned and crusty, about 3-4 minutes per side. Remove the ribs and set them aside.
- Cook the Vegetables: In the same pot, add diced onion and cook until translucent and softened. Then, add diced celery stalks and diced carrots, cooking until the vegetables are tender (about 5-7 minutes). Add the garlic and cook for an additional minute until fragrant.
- Add Tomato Paste: Stir in the tomato paste, cooking for about 2 minutes until it darkens and coats the vegetables.
- Deglaze with Wine: Pour in the red wine, scraping up any browned bits from the bottom of the pot. Bring the mixture to a simmer and cook until the wine is reduced by half, about 10 minutes.
- Add Broth and Herbs: Return the short ribs to the pot. Add the beef broth, thyme sprigs, and bay leaves. The liquid should almost cover the ribs.
- Braise: Bring the liquid to a simmer, then cover the pot with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Finish and Serve: Remove the short ribs from the pot and strain the sauce to remove the vegetables and herbs. Skim off any excess fat from the surface of the sauce. Serve the short ribs with the reduced sauce poured over the top.
Notes
- Choose the Right Pot: A heavy, oven-safe pot like a Dutch oven works best for braising. It retains heat well and ensures even cooking.
- Don't Rush the Sear: Browning the short ribs creates a deep, caramelized flavor that enhances the entire dish.
- Mind the Liquid: Make sure there's enough liquid to nearly cover the short ribs. If needed, add more beef broth or wine during the cooking process.
- Rest Before Serving: Let the short ribs rest in the sauce for about 15 minutes after braising to absorb even more flavor.
- Straining the Sauce: After cooking, I typically Remove the short ribs from the pot and strain the sauce to remove the vegetables and herbs. Skim off any excess fat from the surface of the sauce. I like to serve this dish with vegetables, but if you prefer you can discard them.
- Wine Choice/Substitution: I recommend using Cabernet Sauvignon for braising the meat, as it provides the best flavor. When cooking with wine, most of the alcohol evaporates during the reduction and slow cooking process. Rest assured, the final dish won't taste like wine but will have a richer flavor. If you prefer not to use alcohol, you can substitute the wine with beef broth. Just skip the step of adding and reducing the wine, and use 5 cups of broth instead of 3 cups.
- Testing the Meat: Around the 2-hour mark of cooking, start testing the meat for tenderness. Simply pierce it with a fork to see if it's tender and falling off the bones.
- Adjusting Sauce Thickness: If the sauce is too thin, you can thicken it by adding a mixture of 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the sauce and cook for a few more minutes until thickened.