Red Wine Braised Beef Short Ribs: A Gourmet Delight
When it comes to a dish that screams sophistication while remaining comforting, Red Wine Braised Beef Short Ribs top the list. This gourmet recipe takes humble beef short ribs and transforms them into tender, fall-off-the-bone perfection, thanks to the magic of slow cooking in a rich, flavorful red wine sauce. Whether you’re hosting a dinner party or treating your family to something special, this dish delivers a luxurious experience that’s easier to prepare than you’d expect. With deep flavors from red wine, garlic, and fresh herbs, this recipe is bound to become your go-to for impressive home cooking.
Preparation and Cooking Times
| Preparation Time | Total Cooking Time | Number of People |
|---|---|---|
| 25 minutes | 3 hours 30 minutes | 6 servings |
Ingredients for My Red Wine Braised Beef Short Ribs
- 3 pounds beef short ribs, bone-in
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups dry red wine (such as Cabernet Sauvignon)
- 2 cups beef broth
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon all-purpose flour (optional, for thickening)
- Chopped parsley, for garnish
Pro Tips for Success
- Sear the Ribs: Browning the short ribs creates a deep, caramelized flavor that forms the base of this dish. Don’t skip this step!
- Choose the Right Wine: A dry red wine like Cabernet Sauvignon or Merlot works best to complement the richness of the beef.
- Cook Low and Slow: Braising at a low temperature ensures the beef becomes tender and infused with flavor.
- Use Fresh Herbs: Fresh rosemary and thyme enhance the dish with earthy and aromatic notes.
- Skim the Fat: After braising, skim excess fat from the surface of the sauce for a cleaner flavor and presentation.
Tools Required
- Large Dutch oven with lid
- Wooden spoon
- Tongs
- Chef’s knife
- Cutting board
- Measuring cups and spoons
Substitutions and Variations
| Substitution | Original Ingredient | New Flavor Profile |
|---|---|---|
| Boneless short ribs | Bone-in short ribs | Easier to serve, leaner |
| Chicken broth | Beef broth | Lighter, less intense |
| Pinot Noir | Cabernet Sauvignon | Lighter, fruitier notes |
| Fresh oregano | Rosemary | Slightly peppery aroma |
Make Ahead Tips
- Prep the Night Before: Sear the ribs, chop the vegetables, and prepare the sauce. Store everything separately in the fridge and combine when ready to cook.
- Cook and Chill: Braise the dish a day in advance. Refrigerate overnight, then reheat gently on the stove. The flavors will be even more developed.
Step-by-Step Instructions for a Perfect Red Wine Braised Beef Short Ribs
Step 1: Sear the Ribs
Season the short ribs with salt and pepper. Heat olive oil in a large Dutch oven over medium-high heat. Sear the ribs in batches until browned on all sides, about 2–3 minutes per side. Remove and set aside.
Step 2: Sauté the Vegetables
In the same pot, reduce the heat to medium. Add the onions, carrots, and celery. Sauté for 5 minutes until softened. Stir in the garlic and tomato paste, cooking for 1 minute until fragrant.
Step 3: Deglaze with Wine
Pour in the red wine, scraping the bottom of the pot to deglaze. Simmer for 5 minutes to reduce the wine by half.
Step 4: Add the Ribs and Broth
Return the seared ribs to the pot. Add the beef broth, rosemary, thyme, bay leaves, salt, and pepper. Bring to a gentle simmer. Cover with the lid.
Step 5: Braise in the Oven
Transfer the pot to a preheated oven at 325°F (163°C). Braise for 3 hours, checking occasionally and stirring gently if needed.
Step 6: Thicken the Sauce (Optional)
Remove the ribs and herbs from the pot. Skim excess fat and whisk in flour if desired for a thicker sauce. Simmer on the stove for 5 minutes until thickened.
Step 7: Serve and Garnish
Serve the ribs over mashed potatoes or polenta, drizzled with the sauce. Garnish with fresh parsley.
Serving Suggestions for Red Wine Braised Beef Short Ribs
| Pairing Option | Description |
|---|---|
| Creamy Mashed Potatoes | A classic base to soak up the sauce |
| Polenta | Adds a rustic, creamy texture |
| Roasted Asparagus | A crisp, green side for balance |
| Crusty Baguette | Perfect for sopping up the sauce |
Tips for Leftovers and Storage
- Refrigerate: Store in an airtight container for up to 3 days.
- Freeze: Place portions in freezer-safe containers for up to 3 months.
- Reheat: Warm gently on the stove, adding a splash of broth or wine to refresh the sauce.
Nutritional Information and Benefits of This Dish
Rich in protein and iron, this dish is hearty and satisfying. The red wine sauce is full of antioxidants, while the slow-cooking method enhances the tenderness of the meat without the need for added fats.
Suggested Drink that Pairs with the Dish
A bold red wine like Cabernet Sauvignon or Syrah pairs perfectly with the deep, rich flavors of this dish. For a non-alcoholic option, a sparkling pomegranate juice offers a tangy, fruity contrast to the savory beef.
Enjoy
This Red Wine Braised Beef Short Ribs recipe is a testament to how slow cooking can elevate simple ingredients into something extraordinary. Whether for a holiday meal or a quiet night in, this dish is a gourmet delight that promises unforgettable flavors. Enjoy the journey of cooking it as much as savoring every bite!
