By AprilPublished Who doesn't love a succulent, fall-off-the-bone short rib? The kind that fills your kitchen with an irresistible aroma and leaves you longing for that first tender bite.
Preheat the oven to 350°.
Season the short ribs with salt and pepper.
Heat oil in a large Dutch oven over medium-high heat.
In two batches, brown the short ribs on all sides for about 8 minutes per batch.
Transfer the browned short ribs to a plate.
Pour off all but 3 tablespoons of drippings from the pot.
Add onions, carrots, and celery to the pot and cook over medium-high heat, stirring often, until the onions are browned (approximately 5 minutes).
Add flour and tomato paste to the pot and cook, stirring constantly, until well combined and deep red (about 2-3 minutes).
Stir in wine, then add the short ribs with any accumulated juices.
Bring the mixture to a boil, then lower the heat to medium and simmer until the wine is reduced by half (about 25 minutes).
Add all the herbs and garlic to the pot.
Stir in the stock, bring to a boil, cover, and transfer to the oven.
Cook for 2-2 ½ hours, or until the short ribs are tender.
Transfer the short ribs to a platter.
Strain the sauce from the pot into a measuring cup.
Spoon off the fat from the surface of the sauce and discard it.
Season the sauce to taste with salt and
Who doesn't love a succulent, fall-off-the-bone short rib? The kind that fills your kitchen with an irresistible aroma and leaves you longing for that first tender bite. If you're looking to elevate your cooking game and impress your guests, then red-wine-braised short ribs are the way to go. This classic dish combines the rich flavors of red wine, aromatic vegetables, and slow-cooked beef to create a melt-in-your-mouth experience that will have everyone begging for seconds.
Red wine is the secret ingredient that takes these short ribs to a whole new level. When simmered with the beef, it infuses the meat with a deep, complex flavor that is simply irresistible. The tannins in red wine help to tenderize the meat, resulting in a fork-tender texture that will make your taste buds dance with joy. Plus, the acidity in the wine helps to cut through the richness of the beef, creating a perfectly balanced dish.
When it comes to selecting the perfect red wine for your braised short ribs, opt for a full-bodied variety with robust flavors. Cabernet Sauvignon, Merlot, or Syrah are all excellent choices that will complement the beef beautifully. Remember, the quality of the wine you use will greatly impact the overall taste of the dish, so it's worth investing in a bottle that you would enjoy drinking on its own.
One of the keys to achieving fork-tender short ribs is the slow-cooking process. By braising the meat low and slow, you allow the flavors to develop and the collagen in the beef to break down, resulting in that melt-in-your-mouth texture we all crave. The low heat and long cooking time also ensure that the wine and other ingredients meld together harmoniously, creating a rich and flavorful sauce that coats the ribs beautifully.
Red-wine-braised short ribs are a culinary masterpiece that will have your taste buds singing with delight. The combination of slow-cooked beef, aromatic vegetables, and rich red wine creates a dish that is both comforting and sophisticated. Whether you're cooking for a special occasion or simply treating yourself to a delicious meal, these succulent short ribs are sure to please. So, grab a bottle of your favorite red wine, roll up your sleeves, and let the magic begin!
While you can use white wine for braising, red wine is generally the preferred choice as it adds a deeper flavor and color to the dish.
Absolutely! You can substitute the red wine with beef broth or a combination of broth and grape juice to achieve a similar flavor profile.
It's best to braise the short ribs for at least 2-3 hours, or until the meat is tender and easily pulls apart with a fork.
Yes, braised short ribs actually taste even better when made in advance. The flavors have time to meld together, resulting in a more delicious and tender dish.
These succulent short ribs pair well with creamy mashed potatoes, polenta, or roasted root vegetables. The choice is yours!
Absolutely! The leftovers can be frozen in an airtight container for up to three months. Simply thaw and reheat when you're ready to enjoy them again.
Yes, you can easily adapt this recipe for a slow cooker. Simply follow the same steps, but cook on low heat for 6-8 hours instead.
While short ribs are the traditional choice for this dish, you can also use other cuts of beef such as chuck roast or brisket.
Absolutely! Red-wine-braised short ribs are a show-stopping dish that is perfect for special occasions, dinner parties, and holiday feasts.
AprilCook, recipe developer and the heart of Chefwiz. More about April
