Red Wine Braised Short Ribs
There’s something undeniably comforting about the rich aroma of braised meat mingling with the deep, robust scent of red wine. When you combine the two in a culinary symphony, you get a dish that’s nothing short of extraordinary. In this article, we’ll delve into the world of Red Wine Braised Short Ribs—a classic that embodies the essence of indulgence and flavor.
Table of Contents:
- What You’ll Need
- The Art of Braising
- Preparing the Short Ribs
- Building Flavor with Aromatics
- The Red Wine Reduction
- Slow and Tender Cooking
- Serving Suggestions
- Health Benefits of Red Wine
- Variations and Substitutions
- Tips for Perfect Red Wine Braised Short Ribs
- Frequently Asked Questions
1. What You’ll Need:
Before embarking on this journey of culinary delight, let’s gather the essential ingredients:
- Beef Short Ribs: Opt for bone-in short ribs for the best flavor.
- Red Wine: Choose a good-quality red wine like Cabernet Sauvignon or Merlot.
- Beef Broth: For depth and richness.
- Aromatics: Onion, garlic, carrots, and celery for flavor.
- Herbs: Fresh thyme and rosemary for a fragrant touch.
- Tomato Paste: To enhance the depth of the sauce.
- Flour: For dusting the ribs and thickening the sauce.
- Salt and Pepper: To season to perfection.
- Olive Oil: For searing the meat.
- Butter: For sautéing the aromatics.
2. The Art of Braising:
Braising is a cooking method that involves slow-cooking meat in liquid until it becomes tender and flavorful. It’s the key to achieving succulent short ribs.
3. Preparing the Short Ribs:
Season the short ribs with salt and pepper, then dust them with flour. Searing them in a hot pan creates a flavorful crust and locks in juices.
4. Building Flavor with Aromatics:
Sauté onions, garlic, carrots, and celery in butter until they’re soft and aromatic. These veggies provide a flavorful base for the dish.
5. The Red Wine Reduction:
Pour in the red wine and allow it to reduce, intensifying the flavors. Tomato paste adds depth and a hint of sweetness.
6. Slow and Tender Cooking:
Return the seared short ribs to the pot, add beef broth, fresh herbs, and cover. Allow the ribs to braise slowly until they become fork-tender.
7. Serving Suggestions:
Serve the Red Wine Braised Short Ribs atop creamy mashed potatoes, polenta, or a bed of buttered noodles. Don’t forget to ladle the rich sauce over the top.
8. Health Benefits of Red Wine:
In moderation, red wine is known for its potential health benefits, including antioxidants and heart-healthy properties.
9. Variations and Substitutions:
Feel free to get creative with your Red Wine Braised Short Ribs. You can add mushrooms, pearl onions, or even a touch of balsamic vinegar for extra depth of flavor.
10. Tips for Perfect Red Wine Braised Short Ribs:
- Choose well-marbled short ribs for a richer flavor.
- Use a heavy-bottomed pot or Dutch oven for even cooking.
- Patience is key; allow the ribs to braise slowly for tender perfection.
11. Frequently Asked Questions:
Q1: Can I use a different type of wine? While red wine is traditional, you can experiment with white wine for a lighter flavor.
Q2: Can I make this dish in advance? Yes, these short ribs actually taste even better the next day. Reheat gently for a delicious meal.
Q3: Are boneless short ribs okay to use? Bone-in short ribs are recommended for the best flavor and texture, but boneless can work in a pinch.
Q4: Can I make this dish without alcohol? You can substitute red wine with grape juice or beef broth for a non-alcoholic version.
Q5: What’s the ideal cooking time for the short ribs? Braise for 2.5 to 3 hours, or until the meat is fork-tender.
Red Wine Braised Short Ribs are the epitome of comfort and flavor. With the rich, robust essence of red wine, aromatic herbs, and slow-braised tenderness, this dish is a true culinary masterpiece. So, embrace the art of braising, pour yourself a glass of red wine, and savor the delightful warmth of this classic meal.
- 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.