Cooking with Wine: Red Wine-Braised Short Ribs

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A pot of Red Wine-Braised Short Ribs.

What could be better than meaty, slow-cooked ribs? Meaty, slow-cooked rubs in a rich, velvety red wine sauce!

Ingredients

  • 5 pounds English style bone-in beef short ribs, cut into 2-inch pieces
  • Kosher salt and black pepper
  • 3 tablespoons vegetable oil
  • 3 medium onions, diced
  • 3 medium carrots, peeled, diced
  • 2 celery stalks, diced
  • 3 tablespoons all-purpose flour
  • 1 tablespoon tomato paste
  • 1 bottle Cabernet Sauvignon
  • 10 sprigs flat-leaf parsley plus 2 tablespoons leaves chopped
  • 8 sprigs thyme or 4 tablespoons dried
  • 4 sprigs oregano or 2 tablespoons dried
  • 2 sprigs rosemary or 1 tablespoon dried
  • 2 fresh or dried bay leaves
  • 1 head of garlic, halved crosswise
  • 4 cups low-salt beef stock

Method

  1. Preheat oven to 350°. Pat ribs dry with paper towels. Season short ribs with the salt and pepper. Heat the oil in a large Dutch oven over medium-high heat.
  2. Working in 2 batches, brown short ribs on all sides, about 8 minutes to brown each batch. Remove short ribs from the pot and transfer to a plate. Discard all but 3 Tbsp. drippings.
  3. Add onions, carrots, and celery to the pot and cook over medium-high heat, stirring often, until onions are browned, about 5 minutes. Add flour and tomato paste. Cook, stirring constantly, until well combined and deep red, 2-3 minutes. Stir in wine, then add short ribs with any accumulated juices. Bring to a boil, then lower heat to medium and simmer until wine is reduced by half, about 25 minutes. Add the oregano, thyme, rosemary, and parsley sprigs to the pot along with the garlic. Stir in the stock. Bring to a boil, cover, and transfer to the oven.
  4. Cook until short ribs are tender, 2–2½ hours. Transfer the ribs to a platter. Strain the sauce from pot into a measuring cup. Spoon fat from the surface of the sauce and discard; season sauce to taste with salt and pepper. Sprinkle with fresh parsley. Serve with sauce over mashed potatoes.
  5. Serves 6.

Make Ahead

A plate of Red Wine-Braised Short Ribs with Mashed Potatoes.

Braised short ribs are best when made a day (or at least several hours) ahead. This allows you the sauce to be chilled so it can be defatted thoroughly. Also, the flavors only get better with time. To reheat, snuggle the meat in a baking dish, cover with foil, and put in a 350°F oven for about 30 minutes. Reheat the sauce on the stovetop.

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