Red wine braised short ribs are a perfect example of slow-cooked comfort food. The ribs are seared to perfection, then braised in a flavorful combination of red wine, aromatic vegetables, and herbs. The result is tender meat that falls off the bone, surrounded by a luxurious sauce that is bursting with depth and complexity.
How To Make:
To begin, you'll need high-quality beef short ribs. These meaty cuts are typically taken from the chuck or plate sections of the cow, known for their rich marbling and intense flavor. Season the short ribs generously with salt and pepper, ensuring that every surface is coated.
Heat a large, oven-safe Dutch oven or heavy-bottomed pot over medium-high heat. Add a drizzle of oil and sear the short ribs on all sides until they develop a deep brown crust. This step locks in the juices and creates a caramelized exterior that adds depth of flavor to the final dish.
Once the short ribs are beautifully seared, remove them from the pot and set them aside. In the same pot, sauté a mirepoix of diced onions, carrots, and celery until they soften and develop a golden color. This aromatic trio forms the foundation of the dish, imparting a wonderful aroma and sweetness to the sauce.
Return the short ribs to the pot, nestling them among the vegetables. Pour in a robust red wine of your choice, such as Cabernet Sauvignon or Merlot, to deglaze the pot. Allow the wine to simmer for a few minutes, reducing slightly and intensifying its flavors.
Next, add beef broth or stock to the pot, covering the short ribs about three-quarters of the way. The liquid will provide moisture and help tenderize the meat as it simmers. Toss in some fresh herbs like thyme and rosemary, which will infuse their fragrant notes into the dish.
Cover the pot with a lid and transfer it to a preheated oven. Allow the short ribs to braise slowly at a low temperature for several hours until the meat is incredibly tender and easily pulls apart with a fork. This slow cooking process allows the flavors to meld together, resulting in a deeply flavorful and satisfying dish.
Once the short ribs are cooked to perfection, carefully remove them from the pot and set them aside. Strain the braising liquid, discard the cooked vegetables and herbs, and return the liquid to the pot. Simmer the liquid on the stovetop until it reduces and thickens into a rich sauce.
To serve, place a portion of the tender short ribs on a plate and spoon the luscious sauce over the top. Garnish with fresh herbs, such as chopped parsley or thyme, to add a pop of freshness and color.
Red wine braised short ribs pair wonderfully with a variety of side dishes. Creamy mashed potatoes, buttery polenta, or roasted root vegetables make excellent accompaniments, allowing you to soak up the flavorful sauce and complete the meal.
Tips and Variations:
1. Choose the right wine: Opt for a full-bodied red wine with robust flavors to enhance the richness of the dish. Cabernet Sauvignon, Merlot, or Syrah are excellent choices. Make sure to use a wine that you enjoy drinking, as it will greatly impact the flavor of the sauce.
2. Marinate the short ribs: For even more flavor, marinate the short ribs in the wine and seasonings overnight before cooking. This will help tenderize the meat and infuse it with the flavors of the marinade.
3. Add extra aromatics: Along with the mirepoix (onions, carrots, and celery), you can add additional aromatic vegetables such as garlic, leeks, or shallots. These will further enhance the flavor profile of the dish.
4. Experiment with herbs and spices: While thyme and rosemary are traditional herbs for braised short ribs, feel free to experiment with other herbs and spices. Bay leaves, oregano, or even a pinch of cinnamon can add interesting nuances to the sauce.
5. Incorporate root vegetables: During the braising process, you can add root vegetables like potatoes, parsnips, or turnips to the pot. They will absorb the flavors of the sauce and become tender and delicious.
6. Use a slow cooker: If you prefer a hands-off approach, you can prepare the short ribs in a slow cooker. Simply sear the meat and sauté the vegetables on the stovetop, then transfer everything to the slow cooker along with the wine and broth. Cook on low heat for 6-8 hours or until the meat is tender.
7. Finish with a gremolata: For a burst of freshness and brightness, top the finished short ribs with a gremolata. Combine minced garlic, lemon zest, and chopped parsley for a vibrant and aromatic garnish.
8. Make ahead: Like many braised dishes, red wine braised short ribs taste even better the next day. Consider making them a day in advance, refrigerating them overnight, and reheating them gently before serving. This allows the flavors to meld together and intensify.
9. Serve with crusty bread: Don't forget a crusty loaf of bread to mop up the luscious sauce. It's perfect for savoring every last bit of flavor.
10. Wine pairing: Serve the red wine braised short ribs with the same wine used in the recipe, or choose a complementary red wine that matches the richness and flavors of the dish.
Ingredients:
- - 4 pounds of beef short ribs
- - Salt and pepper, to taste
- - 2 tablespoons olive oil
- - 1 large onion, diced
- - 2 carrots, diced
- - 2 celery stalks, diced
- - 4 cloves garlic, minced
- - 1 bottle (750ml) of red wine (such as Cabernet Sauvignon or Merlot)
- - 2 cups beef broth
- - 2 sprigs of fresh thyme
- - 2 sprigs of fresh rosemary
Instructions:
1. Preheat your oven to 325°F (160°C).
2. Season the short ribs generously with salt and pepper on all sides.
3. In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the short ribs on all sides until browned. Work in batches if necessary to avoid overcrowding the pot. Remove the ribs from the pot and set aside.
4. In the same pot, add the diced onion, carrots, celery, and minced garlic. Sauté for about 5 minutes until the vegetables begin to soften.
5. Pour in the red wine, scraping the bottom of the pot to release any browned bits. Let the wine simmer for a few minutes to reduce slightly.
6. Add the beef broth to the pot and return the short ribs along with any accumulated juices. Make sure the liquid covers about three-quarters of the ribs. If needed, add more broth or water.
7. Add the sprigs of thyme and rosemary to the pot.
8. Bring the mixture to a simmer, then cover the pot with a lid and transfer it to the preheated oven.
9. Braise the short ribs in the oven for about 3 to 3 1/2 hours, or until the meat is tender and easily pulls apart with a fork.
10. Once the short ribs are done, carefully remove them from the pot and set them aside. Skim off any excess fat from the surface of the sauce.
11. If you prefer a thicker sauce, you can simmer the liquid on the stovetop over medium heat until it reduces and thickens slightly.
12. Serve the short ribs with the sauce spooned over the top. They pair well with mashed potatoes, roasted vegetables, or creamy polenta.