Red Wine Braised Short Ribs in Oven
Introduction: Red wine-braised short ribs in the oven represent the epitome of culinary indulgence. This article explores the art of crafting this delectable dish, providing insights into the choice of ingredients, the science behind braising, and the overall experience of savoring each tender bite.
Choosing the Right Short Ribs: Selecting the perfect cut of short ribs is crucial for achieving a mouthwatering result. We’ll delve into understanding different cuts, tips for marinating, and selecting quality meat that promises optimal flavor.
Preparing the Braising Liquid: The heart of this dish lies in the rich and flavorful braising liquid. Discover the role of red wine in braising, complementary flavors to enhance the dish, and the addition of aromatics for depth.
The Art of Braising: Achieving the perfect texture and flavor in short ribs involves mastering the art of braising. From properly searing the meat to slow-cooking it to tender perfection, we’ll guide you through the essential steps.
Oven vs. Stovetop Braising: Explore the advantages of using the oven over the stovetop for braising. Learn how the oven ensures even heat distribution, making the cooking process hassle-free and the results consistently impressive.
Pairing Suggestions: Elevate your dining experience by discovering ideal side dishes and wine pairings that complement the rich flavors of red wine-braised short ribs. Cater to different dietary preferences for a complete meal.
Tips for Beginners: For those new to the culinary scene, we provide simplified steps, common mistakes to avoid, and suggestions for adjusting the recipe to personal taste preferences.
The Aroma and Sensation: Immerse yourself in the enticing aroma during cooking, enhance the visual appeal of your dish, and savor the sensory experience of enjoying red wine-braised short ribs.
Health Benefits of Red Wine-Braised Short Ribs: Uncover the nutritional value of key ingredients and learn how to incorporate this indulgent dish into a healthy lifestyle with moderation and balance.
Variations and Creative Twists: For the adventurous cooks, we explore experimenting with different red wine varieties, fusion flavors, and international influences. Tailor the recipe to suit your unique preferences.
Red Wine-Braised Short Ribs as a Crowd-Pleaser: Impress your guests with a sophisticated yet approachable dish. Discover tips for scaling up the recipe for larger gatherings and bask in the praise for your culinary prowess.
Cooking for Special Occasions: Elevate celebrations with red wine-braised short ribs, offering tips for planning and executing a memorable meal that creates lasting memories with loved ones.
The Allure of Comfort Food: Explore the nostalgic and emotional connections to red wine-braised short ribs, celebrating the joy of indulging in homemade comfort food.
Maintenance and Care of Oven: After preparing this masterpiece, ensure the longevity of your oven with practical cleaning tips. Keep your kitchen in top shape for future culinary adventures.
Conclusion: In conclusion, red wine-braised short ribs in the oven provide a sensory and flavorful journey for both the cook and the diner. Embark on your culinary adventure, experiment with variations, and share the joy of creating a masterpiece in your kitchen.
- 2 tablespoons olive oil
- 3-4 pounds bone-in short ribs 8-10 pieces
- Salt pepper to taste
- 1 large onion diced
- 2 stalks celery diced
- 2 carrots diced
- 3 cloves garlic crashed
- 2 tablespoons tomato paste
- 2 cups wine Cabernet Sauvignon
- 3 cups beef broth
- 2 bay leaves
- 1 spring thyme
- 1 spring oregano
To start, let’s preheat the oven to 350°F.
Rinse and pat dry the meat and generously season with salt and pepper.
Heat 2 tbsp olive oil in 6 Qt Dutch oven over medium-high heat. Brown the meat in two batches for 5-6 minutes on each side, then transfer to a plate and set aside.
Add 1 diced onion and cook for 8-10 minutes or until translucent and softened. Then add 2 stalks diced celery and 2 diced carrots, and cook for 3-5 minutes more.
Add 3 cloves smashed garlic and 2 tbsp tomato paste and cook for a few more minutes.
Stir in 2 cups wine, bring to boil, lower the heat to medium and simmer until it reduces in half, about 15-20 minutes.
Add 3 cups beef broth and stir.
Transfer the meat back to the pot, add bay leaves, thyme and oregano.
Cover with the lid and transfer to the oven.
Cook for 2 ½-3 hours or until the ribs are tender.
Transfer the meat to the plate and cover with foil.
Strain the sauce and set discard the vegetables.
Pour the liquid back to the pot and simmer until it thickens.
- I usually just strain the sauce and discard the vegetables. If you want to keep the veggies, there is no need to strain the sauce. Just bring it to boil on the stove and reduce the liquid.
- I like to use Cabernet Sauvignon to braise the meat, as it provides the best flavor. My favorite one is Decoy.
- You can start testing the meat after 2 hours of cooking. Simply pierce the meat with the fork to see if the meat is tender and fall of the bones.
- If the sauce it too liquid, add 1 tablespoon cornstarch mixed with 2 tablespoons water, and stir. Cook for a couple of more minutes.
- Red Wine. If you don’t want to use alcohol in your meal, you can substitute it with beef broth. Just skip the step with adding and reducing the wine and add 5 cups of broth instead of 3 cups.
- And just for insight, if you decide to cook with wine, 99% of the alcohol will evaporate while you reduce and slow cook the wine. Also, you don’t taste the wine in the final dish. It just provides a richer flavor.
- Short Ribs. For this recipe, I prefer to use bone-in short ribs. However, you can easily use boneless short ribs or even beef tips.
Nutrition InformationYield 1 Serving Size 8
Amount Per ServingCalories 6317Total Fat 439gSaturated Fat 187gTrans Fat 26gUnsaturated Fat 249gCholesterol 1814mgSodium 4674mgCarbohydrates 46gFiber 9gSugar 14gProtein 476g
The information contained herein is subject to change.