Red Wine Braised Short Ribs
Beef is a great protein and there are 3 distinct categories when it comes to cuts: tender, medium and even less tender. When dealing with the tougher cuts, they have to cook slowly for a long period of time to get the meat moist, tender and flavorful. If a brisket is cooked too rapidly at high heat, it will become hard. It needs time for the connective tissue and fat to melt so this tough cut turns tender.
The plate section is where we can find one of David’s favorite cuts. For that reason, I created a few recipes with them. Besides my Braised Beef Short Ribs with Sherry & Shiitake, Galbi Korean-Style Short Ribs, Short Ribs with Spicy Strawberry BBQ Sauce or this one… Red Wine Braised Short Ribs!
These are mouthwatering! The short ribs are seared until brown on all sides and braised in the oven at low temperature until the meat falls off the bone in a beautiful mixture of onions, carrots, wine, beef broth, fresh herbs and seasonings. After they’re done, the rich pan sauce is turned into a beautiful thick gravy, perfect to spoon over the meat.
In this recipe, I use a whole bottle of dry red wine. It doesn’t have to be an expensive one. On the other hand, don’t use something you don’t enjoy drinking – if it doesn’t taste good, your dish won’t either! A nice choice would be a Cabernet Sauvignon, Merlot or Pinot Noir. When buying wine, get two… one for the dish and one for yourself!
It takes a little time to make these Red Wine Braised Short Ribs but the good news is they can be made ahead. When they’re cooked, simply let them cool in the pan sauce before refrigerating overnight. The next day, scrape off the fat on the surface that is solidified and reheat the pan by gently simmering it. When the meat is heated through, transfer them to a plate while making the gravy.
This is an elegant meal to make anytime! Serve these Red Wine Braised Short Ribs along with carrots over mashed potatoes, buttered noodles or polenta and spoon the gravy on top… don’t forget the crusty bread! This is a nice cozy dinner that everyone will enjoy…
Bon Appétit!
Check out these other great beef recipes…
– Beef Rouladen
– Boeuf Bourguignon (Beef Bourguignon)
– Beef Stroganoff
– Mongolian Beef
– Beef Pot Roast
– Slow Cooker Pepper Beef
and for even more beef recipes, click on this link… Recipe Category • Beef
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Red Wine Braised Short Ribs
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Ingredients
- 5 lbs. beef short ribs (about 8 to 10 pieces)
- ground Himalayan sea salt, to taste and divided
- freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
- 3 tbsp. olive oil tips & tricks
- 3 cups white onions, roughly chopped
- 2 cups carrots, peeled and cut into 3/4-inch pieces
- 1 tbsp. clarified butter
- 6 large cloves garlic, roughly chopped
- 2 tbsp. tomato paste tips & tricks
- 1 bottle (750 ml) dry red wine
- 4 cups low-sodium beef broth
- 2 sprigs thyme
- 1 sprig rosemary tips & tricks
- 1 tbsp. brown sugar
- 1/4 tsp. cayenne pepper, or to taste
- 2 tbsp. cornstarch (mixed with 1 cup cold water)
Directions
- Generously season the short ribs on all sides with salt and pepper; set aside about 15 minutes.
- In a baking pan over medium-high heat, add oil and when hot, add the seasoned meat, fat side down, and brown on all sides including the ends, about 7 to 10 minutes. Transfer the short ribs to a plate and set aside.
- Reduce the heat to medium, add onions and carrots; sauté for 5 minutes. Halfway through cooking, add clarified butter.
- Add garlic and sauté for 30 seconds. Add tomato paste and stir to coat.
- Pour in the wine, stir to deglaze and bring to a boil. Cook until the liquid is reduced by half, about 10 minutes.
- Preheat oven to 300ºF/150ºF
- Return the meat to the pan, bone side up, including any accumulated juices. Spoon the sauce over the ribs to prevent them from drying out and bring the mixture to a simmer.
- Cover the pan tightly with foil and transfer it to the preheated oven. Cook for 1:30 hours until the ribs are fork-tender or the internal temperature reaches between 165ºF to 170ºF.
- Remove from the heat and transfer the meat to a plate while making the gravy.
- Remove and discard the sprigs including any bones left in the pan. Skim off any excess fat and discard it.
- Bring the mixture to a boil and add cornstarch mixture; stir until it thickens.
- To serve, place ribs along with carrots on mashed potatoes or polenta and spoon the gravy on top.
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