Red Wine Braised Beef Short Ribs

Recipe Introduction

Quick Hook

Ever have one of those days? Honestly, all I want is some serious comfort food. This beef short ribs recipe is exactly that. It's savory, melt-in-your mouth, and kinda fancy, but totally doable.

Brief Overview

Okay, so braised beef short ribs aren't exactly new. think of it as a french classic meets american sunday dinner.

This isn't hard; you just need some time. this french short ribs recipe yields 4-6 servings, perfect for a family meal or a small dinner party.

Main Benefits

Honestly? the main benefit is pure, unadulterated happiness. but, beef short ribs in red wine sauce are also packed with protein and iron.

This is the perfect dish for a cold winter evening or when you want to impress someone without slaving away all day.

Prepping Your Ingredients for Best Red Wine Braised Short Ribs

First things first, let's talk short ribs. we're talkin' 3-4 lbs of bone-in beauty. also, you need olive oil, kosher salt, black pepper, flour (if you want).

Now, the braising gang! yellow onion, carrots, celery, garlic, tomato paste, red wine, beef broth, rosemary, thyme, bay leaves, balsamic vinegar, worcestershire sauce, salt, pepper, and butter.

Getting Started: Searing and Sautéing for Ina Garten Short Ribs Recipe Vibes

Pat those ribs dry, people! season them like you mean it. i like to use flour, but that's just me.

Heat up your dutch oven with olive oil. sear those ribs until they're nice and brown. honestly, don't overcrowd the pot! work in batches.

Once the ribs are outta the way, throw in the onion, carrots, and celery. Cook 'em till they soften. Then, add garlic and tomato paste. Now, it starts smelling real good.

Deglazing and Braising: The Heart of the Beef Braised in Red Wine

Pour in that bottle of red wine, baby! scrape up all those browned bits from the bottom. that's where the flavor is! reduce the wine a bit.

Then, add beef broth, rosemary, thyme, bay leaves, balsamic vinegar, and worcestershire sauce. bring it to a simmer.

Return the ribs to the pot and make sure they're mostly covered. into the oven at 325° f ( 160° c) for 3-3.

5 hours. honestly, that's all there is to it, or if you are in a hurry then this quick braised short ribs recipe can be an option.

Reducing the Sauce: Braised Red Wine Short Ribs With Parmesan Polenta dream

Remove the ribs. Strain the liquid. Simmer that sauce until it's thick. Whisk in some butter, if you're feeling fancy. Return the ribs to the sauce.

Serve this Short Rib With Polenta . Spoon that sauce all over. Seriously, you're gonna love this Half Baked Harvest style! What are you waiting for? Get cooking!

Alright, let's dive into what you need to make this beef short ribs recipe shine. honestly, good ingredients make all the difference.

It's like that old saying, "you get out what you put in," you know?

Ingredients & Equipment

Main Ingredients

• Beef Short Ribs : 3-4 lbs (1.3 - 1.8 kg), bone-in, 2-3 inches (5-7.5 cm) thick. Look for well marbled meat. That's your flavor right there. I once bought super lean ones. Disaster!
• Olive Oil: 2 tablespoons (30 ml)
• Kosher Salt: 1 teaspoon (5 ml), plus more to taste
• Black Pepper: 1/2 teaspoon (2.5 ml), plus more to taste
• All-Purpose Flour: 2 tablespoons (30 ml) (optional, for thickening).

Braising Liquid Components

• Yellow Onion: 1 large, chopped
• Carrots: 2 , peeled and chopped
• Celery: 2 stalks, chopped
• Garlic: 4 cloves, minced
• Tomato Paste: 1 tablespoon (15 ml)
• Dry Red Wine: 1 bottle (750 ml). Cabernet Sauvignon or Merlot work great. This beef braised in red wine is amazing.
• Beef Broth: 4 cups (950 ml)
• Fresh Rosemary: 2 sprigs
• Fresh Thyme: 2 sprigs
• Bay Leaves: 2
• Balsamic Vinegar: 1 tablespoon (15 ml)
• Worcestershire Sauce: 1 tablespoon (15 ml)
• Unsalted Butter: 1 tablespoon (15 g) (optional, for enriching the sauce)

Seasoning Notes

Essential spice combos? rosemary and thyme. classic. they elevate the braised beef short ribs half baked harvest style. worcestershire sauce and balsamic vinegar add depth.

For a quick braised short ribs , don't skimp! salt and pepper are non-negotiable. flavor enhancers? tomato paste gives a rich umami kick.

Equipment Needed

Dutch oven (at least 6 quarts). trust me, it’s worth the investment. no dutch oven? a heavy bottomed pot with a lid will do.

Tongs are essential for searing the meat. measuring cups and spoons, obvious. a cutting board and sharp knife will make prep easier.

And a fine mesh sieve. because you want that smooth, velvety texture of a beef short ribs in red wine sauce

You know, making a fantastic short rib with polenta or even braised red wine short ribs with parmesan polenta is easier than you think if you have the right tools and ingredients.

This french short ribs recipe and the ina garten short ribs recipe have a lot in common

So, there you have it. Now go forth and conquer those ribs! You'll have the best red wine braised short ribs ever!

Okay, let's dive into making some seriously amazing red wine braised beef short ribs: sunday supper perfection ! i mean, who doesn't love fork tender, melt-in-your mouth beef? this recipe is my go-to for impressing guests or just treating myself.

Honestly, the depth of flavour you get from braising is just chef's kiss . we are going to create the best red wine braised short ribs

It's a French Short Ribs Recipe at heart but with a few tweaks of my own.

Prep Like a Pro

First things first, mise en place, baby! chopping all the veggies before you even turn on the heat is critical.

Dice 1 large yellow onion , 2 carrots , and 2 celery stalks . mince 4 cloves of garlic . measure out your spices.

Remember: organized cook, happy cook. plus, you don't want to be scrambling when those ribs are searing in the pan.

Safety first! make sure your cutting board is stable, and keep those fingers out of the way. the essential mise en place should include the 3-4 lbs of bone-in beef short ribs that needs patting with paper towel.

Braising Magic: step-by-step

Ready to get down to business?

1. Rib Prep: Pat those 3-4 lbs of beef short ribs dry. Season generously with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. A light dusting of 2 tablespoons flour (optional) helps with browning.
2. Searing Time: Heat 2 tablespoons of olive oil in your Dutch oven (or heavy bottomed pot) over medium high heat. Sear the ribs in batches, 3- 4 minutes per side, until deeply browned. This step is crucial for flavour! Don't skip it! Set ribs aside. The browning is the Maillard reaction at its best.
3. Veggie Power: Toss in the diced onion, carrots, and celery. Cook until softened, around 5- 7 minutes . Add minced garlic and 1 tablespoon tomato paste; cook another minute until fragrant.
4. Wine Time: Pour in that 750 ml bottle of dry red wine (Cabernet Sauvignon or Merlot works great). Scrape up all those browned bits from the bottom of the pot. Reduce slightly for 5 minutes .
5. Braising Broth: Add 4 cups beef broth, 2 sprigs rosemary, 2 sprigs thyme, 2 bay leaves, 1 tablespoon balsamic vinegar, and 1 tablespoon Worcestershire sauce. Simmer.
6. Ribs In: Nest those seared ribs back into the pot, making sure they're mostly submerged. Bring to a simmer, then cover tightly.
7. Low and Slow: Into a 325° F ( 160° C) oven for 3-3. 5 hours . Check at 3 hours. You want them fork tender .
8. Sauce Perfection: Remove ribs; strain the liquid into a saucepan. Simmer over medium heat for 15- 20 minutes until thickened. Whisk in 1 tablespoon butter (optional) for extra richness.

Pro-Level Tips

Here are some pro tips . don't overcrowd the pan while searing! patience is key for a rich sauce. for extra depth, add a splash of balsamic vinegar during the last 10 minutes of braising.

To avoid a bland sauce, season well at each step. i accidentally skipped the salt once, and oh boy, did i regret it.

Want to make these ahead? braise them a day or two in advance. the flavours actually get better over time.

Honestly, this beef short ribs recipe is a total winner. i will make sure i serve my braised red wine short ribs with parmesan polenta .

You can taste the love, you know? it's kinda like ina garten short ribs recipe levels of comfort, but with my own spin.

Give it a shot, and let me know how it turns out! we can even compare notes. the braised beef short ribs half baked harvest gives you some ideas on presentations.

And if you are in a hurry, try a quick braised short ribs . you will be delighted! i promise.

Alright, let's talk recipe notes for this killer beef short ribs recipe . honestly, these are the bits that can take a recipe from good to amazing .

It's all about those little tweaks and tips, you know? so, let's dive in.

Serving These Bad Boys

Okay, picture this. You've got these beautifully braised beef short ribs all tender and glistening. Now, how do you make them look like a million bucks?

Plating Like a Pro

Presentation is key. i love serving these ribs over creamy polenta. think short rib with polenta . or, go classic with mashed potatoes.

A sprinkle of fresh parsley never hurts. for a real wow factor, get some microgreens. elevates the dish visually, for sure!

Drinks and Sides That Make Sense

What goes well with rich beef braised in red wine ? a crisp green salad is awesome. it cuts through the richness.

As for drinks, the same red wine you cooked with is ideal. or a nice, hearty stout if you're feeling adventurous.

Storage Smarts

Leftovers? Lucky you! But let's keep them safe.

Keeping it Cool

Pop those beef short ribs in red wine sauce into an airtight container. Into the fridge they go, stat. They'll be good for about 3-4 days.

Freezing for Later

Yep, you can freeze them. Make sure they're cooled completely first. Then, freezer safe container. They'll last a couple of months.

Reheating Rockstar

Reheating is easy. Oven at 325° F ( 160° C) works great. Or, gently simmer on the stovetop. Low and slow keeps the ribs tender.

Variations: Spice It Up (Or Not)

Everyone's different, right? So, let's talk swaps.

Dietary Tweaks

Want a gluten-free version? Easy peasy. Use gluten-free flour to thicken the sauce. Bob's Red Mill is my go-to.

Seasonal Magic

Winter? root vegetables are your friend. summer? maybe serve with grilled corn on the cob. just roll with what's fresh! for an ina garten short ribs recipe vibe, stick to classic, simple flavors.

Nutrition: The Down Low

Ok, let's keep it real, this beef short ribs recipe isn't health food, but it does have protein.

The Basics

This is an approximate look, about 600-800 calories per serving, and packed with protein. The Best Red Wine Braised Short Ribs are definitely worth the indulgence.

Little Wins

It does offer a solid dose of protein. Good protein keeps you full and satisfied. That's a win in my book. Think of it like a reward for a long week.

So, there you have it! recipe notes broken down. now go forth and make some amazing ribs. you got this.

And remember, if you want something a little faster, look up quick braised short ribs . you can totally nail this dish.

Let me know how it goes! the flavor of braised red wine short ribs with parmesan polenta is something you don't forget.

It's got that half baked harvest feel to it - comforting and delicious. if you really want to knock their socks off, go with the french short ribs recipe .

The important thing is to make these beef short ribs recipe your own and enjoy the process. honestly, you'll impress yourself.

Frequently Asked Questions

Why aren't my beef short ribs falling off the bone? What did I do wrong?

Patience, my friend! It sounds like they haven't braised long enough. Braising beef short ribs recipe requires time for the connective tissues to break down. Check them around the 3-hour mark, but sometimes they need closer to 3.5 hours, or even a bit longer, depending on the size and quality of the ribs.

Keep the temperature low and slow - that's the secret!

Can I make beef short ribs in a slow cooker or Instant Pot instead of the oven?

Absolutely! For a slow cooker, sear the ribs as instructed, then transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. For the Instant Pot, sear the ribs using the sauté function, then add the braising liquid and cook on high pressure for 45-50 minutes, followed by a natural pressure release for at least 15 minutes.

Both are great options if you're a busy bee!

What's the best red wine to use for this beef short ribs recipe? Do I need a fancy bottle?

No need to raid Fortnum & Mason's wine cellar! A dry red wine like Cabernet Sauvignon, Merlot, or a Chianti works beautifully. Use something you'd happily drink yourself. Avoid overly sweet or cheap "cooking wines," as they can impart an unpleasant flavour.

Whatever you do, don't use the really cheap stuff unless you enjoy drinking it, or you'll regret the flavours that it will produce during the cooking process!

Can I prepare these red wine braised beef short ribs ahead of time?

You bet! In fact, short ribs are often even better the next day. The flavours meld and deepen overnight. Cook them completely, let them cool slightly, and then store them in the braising liquid in the fridge. Reheat gently on the stovetop or in the oven before serving.

It's like a culinary Christmas miracle, but planned in advance!

How do I make the braising sauce thicker? Mine is always too thin.

There are a few tricks to thickening the sauce. First, ensure you're reducing it sufficiently after removing the ribs. Simmer over medium heat until it reaches your desired consistency.

If it's still too thin, you can make a slurry of cornstarch (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering sauce. For an even richer sauce, whisk in a pat of cold butter at the end a chef's secret weapon!

Are beef short ribs healthy? What about the calories in this recipe?

While incredibly delicious, beef short ribs are a richer cut of meat, so moderation is key. They do contain a good amount of protein, but also fat. This red wine braised beef short ribs recipe contains an estimated 600-800 calories per serving, depending on the portion size and specific ingredients used.

You can make it lighter by trimming excess fat before cooking and serving with lighter sides like roasted vegetables instead of mashed potatoes.