Ingredients:

• For the Beef Short Ribs:
  • 4 lbs beef short ribs, bone-in
  • Salt and pepper, to taste
  • 2 tablespoons olive oil
• For the Braising Liquid:
  • 1 medium onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 4 cloves garlic, minced
  • 2 cups red wine (such as Cabernet Sauvignon)
  • 2 cups beef broth
  • 1 tablespoon tomato paste
  • 2 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 bay leaf

Instructions:

Step 1: Prepare the Beef Short Ribs

1. Preheat your oven to 325°F (163°C).
2. Season the beef short ribs generously with salt and pepper on all sides.
3. In a large Dutch oven or heavy-bottomed oven-safe pot, heat 2 tablespoons of olive oil over medium-high heat.
4. Sear the short ribs in the hot oil for about 3-4 minutes per side, until they’re golden brown. Work in batches if necessary to avoid overcrowding the pan.
5. Remove the browned short ribs from the pot and set them aside on a plate.

Step 2: Sauté the Vegetables

1. In the same pot, add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and slightly caramelized.
2. Add the minced garlic and cook for an additional 1-2 minutes, stirring frequently to prevent burning.

Step 3: Deglaze with Red Wine

1. Pour in the red wine and stir to deglaze the pot, scraping up any browned bits from the bottom. These add extra flavor to the dish.
2. Allow the wine to simmer for about 5 minutes to reduce slightly and concentrate its flavor.

Step 4: Add the Remaining Ingredients

1. Stir in the tomato paste, mixing well to coat the vegetables.
2. Add the beef broth, fresh thyme, rosemary sprigs, and bay leaf.
3. Return the seared short ribs to the pot, nestling them into the braising liquid and vegetables.

Step 5: Braise the Short Ribs

1. Cover the Dutch oven with its lid and transfer it to the preheated oven.
2. Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.

Step 6: Serve

1. Once cooked, carefully remove the short ribs from the pot. Discard the bay leaf and herb stems from the braising liquid.
2. If desired, skim any excess fat from the surface of the liquid, then season to taste with additional salt and pepper.
3. Serve the short ribs hot with the braising liquid spooned over the top. Pair with mashed potatoes, polenta, or crusty bread for a complete meal.

Nutrition Facts (Per Serving):

Note: Based on approximately 1 short rib per serving

• Calories: ~600 kcal
• Fat: 40g
• Saturated Fat: 15g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 40g
• Sodium: 500mg
• Sugar: 3g

FAQs:

Q: Can I use a different type of wine?
A: Yes! Cabernet Sauvignon is recommended for its bold flavor, but other dry red wines like Merlot or Pinot Noir work well, adding their unique flavor profiles.

Q: Can I make this recipe in a slow cooker?
A: Absolutely! Sear the ribs and sauté the vegetables first, then transfer everything to the slow cooker. Cook on low for 6-8 hours until tender.

Q: Can I add other vegetables?
A: Definitely! Mushrooms or parsnips make great additions and add a nice earthy flavor to the braise.

Q: How do I thicken the braising liquid?
A: For a thicker sauce, remove the short ribs after braising and simmer the liquid on the stovetop until it reduces to your desired consistency. You can also whisk in a small slurry of cornstarch and water if needed.

Tips for Making the Perfect Red Wine Braised Beef Short Ribs:

1. Sear the Meat Well: Searing the short ribs creates a rich, caramelized crust, which enhances the final flavor of the dish.
2. Use a Dutch Oven: A heavy-bottomed, oven-safe pot retains and distributes heat evenly, which is ideal for slow-cooking.
3. Choose the Right Wine: Use a wine that you enjoy drinking, as it contributes to the flavor. A quality wine adds depth, while a low-quality wine may leave a bitter taste.
4. Cook Low and Slow: Braising at a low temperature for a long time ensures the meat becomes tender and flavorful.
5. Season and Skim: Seasoning the liquid at the end and skimming excess fat helps balance the flavors.

Storage Tips:

Refrigerator: Store leftover short ribs in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over low heat, adding a splash of broth or water if needed.

Freezer: You can freeze the short ribs for up to 3 months. Place them in an airtight container or freezer-safe bag, along with some of the braising liquid to keep them moist. Thaw overnight in the refrigerator before reheating.

Reheating Tip: These short ribs are even better the next day, as the flavors have more time to meld. Reheat slowly on the stovetop for the best texture.

Conclusion:

Red Wine Braised Beef Short Ribs is a classic dish that delivers tender, flavorful meat in a rich, savory sauce. Perfect for family gatherings or an elegant dinner, this dish combines the robust flavors of red wine, fresh herbs, and caramelized vegetables. It’s a meal that warms the soul and brings everyone to the table. With a few simple ingredients and a bit of time, you can create this delicious, comforting meal that’s sure to become a favorite. Enjoy the taste of slow-cooked goodness with every bite!