Introduction to Red Wine–Braised Beef Short Ribs
Why this recipe is a game-changer for home cooking
If you're looking to elevate your cooking skills while impressing your friends and family, then red wine–braised beef short ribs are the perfect dish to master. This recipe takes simple ingredients and transforms them into gourmet bites of tenderness and flavor, all without requiring extensive culinary training.
What makes this dish a standout is its ability to meld complex flavors—the earthy richness of beef, the aromatic blend of fresh herbs, and the deep, robust flavors of red cooking liquid. It’s an ideal recipe if you’re hosting a dinner party or simply want to indulge in a comforting meal after a long day. Did you know that slow-cooking methods like braising are known to make tough cuts of meat incredibly tender? Cooking for several hours allows the tough fibers to break down while absorbing all the flavorful liquids.
Whether you're a novice cook or a kitchen pro, the method is straightforward and only requires minimal active prep time. As the short ribs cook, your home will fill with enticing aromas that signal a delicious meal ahead. Hungry for more? Let’s dive into the recipe and get your cooking adventure started!
Ingredients for Red Wine–Braised Beef Short Ribs
Essential ingredients for a rich flavor
To create delicious and succulent red wine–braised beef short ribs, you'll need a few key ingredients that deliver depth and richness. Here’s what you’ll want to gather:
- 5 pounds of well-marbled beef short ribs – the star of the show!
- Kosher salt and freshly ground black pepper – to season the meat perfectly.
- Vegetable oil – for searing the ribs to a golden brown.
- Fresh vegetables like celery, carrots, and onions – these add layers of flavor.
- Garlic and tomato paste – providing aromatic richness.
- A bottle of dry red cooking alternative – crucial for braising.
- Good-quality beef stock – this brings everything together into a luscious sauce.
Optional ingredients to elevate the dish
You can enhance your red wine–braised beef short ribs by incorporating some optional ingredients:
- Fresh herbs such as thyme and bay leaves – for an aromatic touch.
- Ruby port alternative – adding a sweet complexity to the sauce.
- A cornstarch slurry for thickening – if you prefer a more robust sauce.
If you're keen on making the dish even better, why not try pairing it with a vibrant side like mashed potatoes or roasted vegetables? This will take your meal to the next level! You can find more incredible recipes and cooking tips at Serious Eats.
Step-by-step Preparation of Red Wine–Braised Beef Short Ribs
Creating red wine–braised beef short ribs is an art that welcomes you into the comforting world of home cooking. Follow these straightforward steps to craft a rich, flavorful dish that impresses at any dinner table.
Prepping the short ribs
Start by seasoning your short ribs generously with kosher salt and freshly ground black pepper. This initial step builds the foundation of flavor. Make sure to let them sit at room temperature for about 30 minutes—you want them neither too cold nor too hot for searing. This ensures they cook evenly and develop that luscious crust we all crave.
Searing for flavor
Grab a large Dutch oven and heat some vegetable oil over medium-high heat. Once it shimmers, add the short ribs in batches, browning them for about four minutes on each side. This step is crucial; the caramelization adds depth that elevates the final dish. After searing, transfer the ribs to a platter and set aside.
Sautéing the aromatics
In the same pot, pour off excess fat, leaving about 2 tablespoons. Now it's time to add your diced celery, carrots, onion, and smashed garlic. Sauté these until they're nicely browned, about six minutes. The aroma will fill your kitchen and get your taste buds tingling!
Deglazing the pan
With those aromatic veggies softened, it's time to deglaze. Pour in the dry alternative to wine, scraping the bottom of the pot to lift those flavorful brown bits. Allow the mixture to come to a gentle simmer.
Braising the beef
Now return the short ribs to the pot along with any of their accumulated juices. Nestle them into the pot, add thyme and bay leaves, cover partially, and transfer it to a preheated oven at 300°F (150°C) for 2 to 3 hours. Your patience will be rewarded—the ribs will become fork-tender, soaking up all those incredible flavors.
Preparing the port reduction
While the beef braises, take a separate saucepan to gently simmer the ruby port you set aside. Cook it uncovered for about an hour until it’s syrupy, leaving you with a concentrated burst of flavor that’s a perfect match for your ribs.
Straining the braising liquid
Once your ribs are done, carefully remove them from the pot as they’ll be delicate. Use a fine-mesh strainer to strain the braising liquid, pressing on the solids to extract as much flavor as possible. Discard the solids and keep the liquid for the next steps.
Reducing the sauce
In your now-empty Dutch oven, bring the strained liquid back to a gentle simmer and let it reduce for about an hour until it condenses down to about 2 cups. Stir in that fabulous port reduction for an added layer of richness.
Final touches and serving
To finish, check the sauce’s consistency—it should coat the back of a spoon beautifully. Season as needed, then return your short ribs to the pot, spooning the sauce all over them before serving.
These red wine–braised beef short ribs will be a hit at your next gathering. Pair them with creamy mashed potatoes or a crusty bread for a complete meal that’s sure to warm hearts and home!
For those interested in exploring more culinary adventures, check out Serious Eats’ braised recipes or discover essential tips on braising techniques. Enjoy your cooking journey!
Variations on Red Wine–Braised Beef Short Ribs
Spicy Variations with Added Herbs
For those who crave a zesty twist, consider adding spices like chipotle or smoked paprika to the braising liquid. Fresh herbs such as rosemary or oregano can complement the dish beautifully, enhancing the flavor profile of your red wine–braised beef short ribs. Experiment by including a touch of cumin for an earthy note or chili flakes for heat—just adjust to your taste!
Vegetarian Alternatives to Inspire Creativity
Even non-meat eaters can enjoy the essence of braising! Substitute short ribs with hearty options like portobello mushrooms or cauliflower steaks, and use vegetable broth in place of beef stock. You can also try jackfruit for a unique, shredded texture. This not only gives a satisfying mouthfeel but also allows you to create a delicious and inventive dish. For inspiration, check out tasty vegetarian braising recipes on Epicurious.
Incorporating these variations can make your dining experience even more enjoyable, whether mixing up classic flavors or introducing new ones!
Cooking Tips and Notes for Red Wine–Braised Beef Short Ribs
Achieving fork-tender perfection
To ensure your red wine–braised beef short ribs reach that melt-in-your-mouth tenderness, slow cooking is key. Cook them low and slow at 300°F, allowing the connective tissue to break down perfectly. Remember to let them rest after cooking; this helps the juices redistribute, making each bite even more succulent.
Enhancing flavor depth with the right ingredients
Selecting high-quality ingredients can elevate your dish. Opt for a good cut of beef short ribs, preferably well-marbled for richness. Using homemade stock instead of store-bought can significantly enhance the flavor—homemade stock contains natural gelatin that adds body. Plus, incorporating aromatics like garlic, thyme, and fresh vegetables deepens the flavor profile. Check out Serious Eats for expert tips on picking the best ingredients for your braise!
Serving Suggestions for Red Wine–Braised Beef Short Ribs
Pairing with Side Dishes for a Balanced Meal
To create a well-rounded meal, consider pairing your red wine–braised beef short ribs with hearty side dishes. Creamy mashed potatoes or a flavorful polenta make excellent companions, absorbing all the rich sauce. Steamed green beans or sautéed garlic spinach add a pop of color and freshness, while a bright salad with a tangy vinaigrette can cut through the richness of the beef.
Ideal Accompaniments for a Festive Presentation
For a more festive occasion, elevate your dish with roasted root vegetables, such as carrots, parsnips, and sweet potatoes, providing both color and sweetness. A beautiful charcuterie board featuring Turkey Bacon, Chicken Ham, and assorted cheeses can set a welcoming tone. To tie it all together, don't forget to pour generous glasses of deep, flavorful grape juice to complement your meal.
Looking to impress guests? Check out our tips for crafting the perfect dinner party menu here.
Time Breakdown for Red Wine–Braised Beef Short Ribs
When it comes to creating mouthwatering red wine–braised beef short ribs, timing is everything! Here’s a quick breakdown to help you plan your cooking adventure:
Preparation Time
Getting started is a breeze with an easy 10 minutes of prep. This includes seasoning your beef and chopping up those hearty vegetables.
Cooking Time
The magic happens during the 4 hours and 45 minutes of cooking. While the short ribs are braising away in the oven, you can relax, sip on something delicious, or even tidy up your kitchen.
Total Time
In just under 5 hours, you'll have a show-stopping dish ready to impress. Just think about the savory aroma that will fill your home—it's worth every minute spent!
Curious about the best ways to enhance your braising? Check out this informative guide on braising techniques for more tips!
Nutritional Facts for Red Wine–Braised Beef Short Ribs
When indulging in the rich flavors of red wine–braised beef short ribs, it's helpful to understand their nutritional profile. Here are some key nutritional insights:
Calories
Each serving of these short ribs typically contains around 500-600 calories. It’s a hearty dish perfect for special occasions!
Protein
With beef being a star ingredient, you get approximately 40 grams of protein per serving. This makes it a great option for muscle repair and energy.
Sodium
Keep in mind that this recipe might have a sodium content of about 500-700 mg per serving, largely depending on the stock used. Opt for low-sodium options to manage your intake.
Enjoy this comforting dish with a side salad or steamed veggies to balance out your meal. For a deeper dive into the benefits of braising, check out Serious Eats.
FAQs about Red Wine–Braised Beef Short Ribs
Can I make this dish in a slow cooker?
Absolutely! If you'd like to whip up these red wine–braised beef short ribs in a slow cooker, simply brown the ribs and sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or high for about 4 hours until the meat is fork-tender. This method is perfect for busy weekdays!
How can I store and reheat leftovers?
To keep your delicious red wine–braised beef short ribs fresh, store them in an airtight container in the fridge for up to five days. When it’s time to enjoy leftovers, gently reheat them on the stovetop over low heat or in the microwave, ensuring the meat remains moist and tender. Just add a splash of broth if needed!
What modifications can I make for dietary restrictions?
If you're looking to adapt the recipe, consider these options:
- Gluten-Free: Use a gluten-free stock and ensure your cornstarch is certified gluten-free.
- Paleo/Dairy-Free: Simply omit any dairy and use vegetable stock.
- Vegetarian/Vegan: Swap out the beef for hearty vegetables, such as mushrooms or eggplant, along with a rich vegetable stock.
For more tips on sauce alternatives or cooking methods, check out Serious Eats. Happy cooking!
Conclusion on Red Wine–Braised Beef Short Ribs
In closing, these red wine–braised beef short ribs are a delightful dish that combines rich flavors and melt-in-your-mouth tenderness. They’re perfect for a cozy dinner or an elegant gathering. Experiment with sides like creamy mashed potatoes or roasted veggies, and enjoy the wonderful results of your cooking!
For more cooking inspiration, check out Serious Eats and elevate your kitchen skills!
Red Wine–Braised Beef Short Ribs
Equipment
- Dutch oven
Ingredients
- 5 pounds beef short ribs see note
- to taste Kosher salt
- to taste freshly ground black pepper
- 1 tablespoon vegetable or other neutral oil 15 ml
- 2 ribs celery cut into ½-inch dice
- 2 large carrots cut into ½-inch dice
- 1 large yellow onion cut into ½-inch dice
- 5 cloves garlic smashed
- 2 tablespoons tomato paste 30 ml
- 1 bottle dry red wine 750 ml
- 1 quart brown beef stock or store-bought chicken stock (see note)
- 1 packet unflavored gelatin such as Knox (2 ½ teaspoons; 10 g)
- 4 sprigs fresh thyme
- 2 leaves bay leaves
- 1 bottle ruby port wine 750 ml
- ½ teaspoon cornstarch optional, mixed with 1 teaspoon water
Instructions
- Preheat oven to 300°F (150°C). Season short ribs all over with salt and pepper. Heat oil in a large Dutch oven over medium-high heat until shimmering. Working in batches, add short ribs and brown on all sides, about 4 minutes per side. Transfer browned short ribs to a platter and repeat with remaining short ribs.
- Pour off all but 2 tablespoons of fat from the Dutch oven. Return to the heat and add celery, carrot, onion, and garlic. Cook, stirring, until browned, about 6 minutes. Stir in tomato paste and cook for 1 minute longer; lower heat at any point if the contents of the pot threaten to burn.
- Add dry red wine, scraping up any browned bits from bottom and sides of pot. Bring to a simmer. Add stock; if using store-bought stock, place it in a large bowl first and sprinkle all over with gelatin until bloomed, then add to Dutch oven.
- Return short ribs to pot along with any accumulated juices, nestling them into braising liquids. Add thyme and bay leaves, cover partially, then transfer to oven, and cook until beef is fork-tender, 2 to 3 hours.
- Meanwhile, in a large saucepan, bring port to a very gentle simmer, regulating heat to maintain that simmer. Cook, uncovered, and reduce until syrupy, about 1 hour; should yield about ½ cup (120ml) in volume. Set aside.
- Carefully remove short ribs from pot and transfer to a clean platter (they will be very tender, so the bones may slip out; try to hold them together as you transfer them). Tent with foil.
- Skim accumulated fat from surface of braising liquid and discard. Strain braising liquid through a fine-mesh strainer set over a large heatproof bowl, pressing on solids to extract as much liquid as possible; discard solids.
- Rinse out Dutch oven, then return strained braising liquid to it. Return to heat and bring to a gentle simmer, adjusting heat to maintain simmer. Simmer until braising liquid is reduced to 2 cups, about 1 hour; skim any foam that accumulates on the surface as needed. Add port wine reduction to braising liquid.
- The sauce should be thick enough to coat the back of a spoon and leave a trail when you drag your finger through it. If it's still a little thin, whisk in the cornstarch slurry and bring to a simmer until thickened slightly.
- Season sauce with salt and pepper to taste. Return short ribs to Dutch oven, spooning the sauce all over and around them to glaze and rewarm. Serve.
Leave a Reply