How to Make Perfect Red Wine Braised Short Ribs at Home

Introduction

Red wine braised short ribs are few things that embody the comfort and elegance in the same dish. This is a classic dish of slow cooked flavours that produce tender, melt in your mouth beef in an indulgent red wine sauce. Whichever your recipe, you’re bound to be impressed by this dish. So without further ado, let’s get right into how did you can prepare the masterpiece in your kitchen.

Red Wine Braised Short Ribs

Understanding Red Wine Short Ribs

Beef short ribs are a cut of meat from the not so shabby lower rib section of the cow, cut to have lots of fat and connective tissue, which all breaks down nicely when slow cooking. These cuts a prized for their rich flavor and appropriateness to various cooking methods. Two common cuts are:

  • English Cut: Pieces with bone in that are thicker, perfect for braising. They hold their shape through long cooking, are hearty and satisfying.
  • Flanken Cut: Faster cooking thinner cross sections, less meaty. You’ll see them in Korean short ribs and they can also be used in braises when the proteins are layered properly.

We recommend English cut ribs for this recipe as you get great tenderness and flavor.

Choosing the Right Ingredients

  • Beef Short Ribs
  • Red Wine
  • Aromatics and Vegetables
  • Herbs and Spices
  • Broth and Other Liquids

Beef Short Ribs

Find ribs with a good amount of meat showing, and marbling, as this will give you a nice tender, juicy piece. Finally the quality of meat used also affects the final flavour and mouthfeel.

Red Wine Braised Short Ribs

Red Wine

Choose a dry red from Cabernet Sauvignon, Merlot, or Syrah. The sauce itself gets more richness from the deep flavors of wine, and the tannins of wine add complexity to a dish. Nothing beats cooking with good wine, and avoid cooking wines that offer neither depth nor will not upset with unnecessary additives.

Aromatics and Vegetables

The foundation of the flavors of the dish are onions, carrots, celery and garlic. Cooking releases the sweetness of these ingredients which counterbalances the heft of the wine and beef.

Herbs and Spices

They’re essential for using earthy, aromatic fresh thyme, rosemary, and bay leaves. A scattering of oregano or a bit of smoked paprika will give the burgers an extra flavor kick.

Broth and Other Liquids

A small alcoholic reduction also veges just one for them and there as well the wine deepens the sauce with high quality beef stock or broth. You could add a splash of soy sauce or Worcestershire sauce, for some added umami.

Step-by-Step Cooking Process

1. Preparation

Allowing you to cook the short ribs evenly, bring them to room temperature.

Lay them on paper towels to pat dry so they brown better.

Sprinkle generously with salt and freshly cracked fresh black pepper. You’ll get a thicker, richer sauce if you lightly dredge your ribs in all-purpose flour.

2. Searing the Ribs

Put the heat on medium high, in a heavy bottomed pot or Dutch Oven.

You should then add a neutral oil with a high smoke point, like canola or vegetable oil.

Brown the ribs all around until golden brown. This step creates that deep, savory crust which then becomes the flavor base of the dish. Put the ribs on a plate to the side.

3. Sautéing Vegetables

With the chopped onions, carrots, and celery, add them in the same pot. Stir every now and then and cook, until softened, 5 – 7 minutes.

Minced garlic is added and cooked for about a minute so that it doesn’t burn.

4. Deglazing with Red Wine

Scrape any browned bits in the bottom of the pot, then pour in the red wine. These packs of flavor are called fond.

Reduce wine slightly, concentrating flavor and cooking off the alcohol, by simmering for 5 – 7 minutes.

5. Adding Broth and Herbs

Place the seared ribs in the pot and arranged in a single layer.

Cover about two thirds of ribs with just enough beef broth to cover it.

Add in fresh thyme sprigs, rosemary, a bay leaf. For a little bit more depth, a couple of whole peppercorns or a cinnamon stick wouldn’t be out of place either.

6. Braising

On the stovetop gently bring to a simmer before covering the pot with a tight fitting lid.

Place the pot into a preheated oven set to 300°F (150 degrees C).

Cook, covered, turning ribs occasionally (to ensure even cooking) for 2.5 to 3 hours. When it a fork falls straight through the meat, and it’s almost coming off the bone, then it’s done.

7. Finishing the Sauce

Remove pot and cover the ribs with foil to keep warm.

Liquidize the braised solids using a blender, then strain the additions into a saucepan, discarding solids. Reduce the liquid over medium heat until quite thick and velvety.

For puckery sauce, adjust seasoning with salt, pepper and a little sugar.

Alternative Cooking Methods

Slow Cooker

Now deglaze and pour into the slow cooker. It is okay to cook on low for 8 hours or low for 4 to 5 hours. The method of low and slow just allows the flavors to meld and meld and meld.

Pressure Cooker

Make the same initial moves, and cook over high pressure for about 1 hour. For the best texture, let the pressure come out naturally. This is great to save time, and not flavor.

Red Wine Braised Short Ribs

Serving Suggestions

Pair these succulent short ribs with:

  • Creamy Mashed Potatoes: The sauce is robust; their buttery richness balances that.
  • Soft Polenta: A comforting alternative that absorbs those lovely juices.
  • Crusty Bread: Ideal for soaking up every bit of sauce.

Finish the meal with a glass of the same red wine as the recipe. For a bright, fresh contrast, top the ribs with chopped parsley, or gremolata, made from parsley, garlic and lemon zest.

Tips for Success

  1. Choose Quality Ingredients: When beef and wine are of good quality, they truly make a difference with the final dish.
  2. Control the Heat: Do not let the braising liquid come to a hard simmer or the meat will dry out.
  3. Make Ahead: It is even better the next day and the flavors get better with time.
  4. Customize the Flavor: Make it to what you’re craving, or at least try out some different herbs or spices, or maybe a dash of balsamic vinegar.

Conclusion

A refined and comfort food recipe is red wine braised short ribs. The slow cooking beef in wine and aromatics turns simple ingredients into celebratory meal. This recipe can be perfect for any occasion and brings the restaurant quality of dining to your home. Let us know your experience and any surprising twists you’ve added to make this recipe your own!

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