As I’ve gotten older, these short ribs braised in red wine have become my go-to recipe and are delicious on any veggie mash. Short ribs have always been one of those dishes that take me back to the memories of a comfort food Sunday supper. Growing up with access to local ranch beef, there were always a few packages of ribs in the freezer. Easy Savory Short Ribs Braised in Red Wine never disappoint and with this hearty, succulent, juicy recipe, your taste buds will savor every bite.
Picture a dish so tender and juicy that it quite literally melts in your mouth. Now picture one with so much taste that one bite quite literally catapults you into the world of culinary delights. That is precisely what Short Ribs Braised in Red Wine does for you—a dish that envelopes all the strongest food flavors yet offers the exclusive culinary finish that would be expected from a truly good gourmet dish. However, it involves a slow and moist heat cooking process that renders the tough cuts of beef ribs into juicy, succulent, meaty pieces hence, sumptuous for those special dinners or when you just feel like having something else.
Prime ingredients for Easy Savory Short Ribs Braised in Red Wine:
Certain basic ingredients form the core of this preparation that actually come together to create a culinary masterpiece. A mirepoix of aromatic vegetables with elements of leek, onion, and carrot provides a background flavor. Garlic and tomato paste put delicate hints between the strong tastes of the beef stock and meat. And there is the very oxtail itself. Preparation, therefore, paves the way for this culinary performance. Preparing your kitchen stage includes seeing to it that it is well-equipped for braising, having an efficient Dutch oven at your disposal, and preparing your ingredients so that they are handy while doing the actual cooking. Seasoning the ribs in detail, even choosing the oil it’s going to be roasted in, sets not only the foundation for flavor but also prepares for the end-game, meaning it helps the texture and looks of the final product to form.
Braising in Red Wine:
Step-by-Step It starts with browning short ribs in an oven to perfect doneness and sautéeing the vegetables in a pot until they are just softened. The red wine deglazes the pot, but also presents an intense, dense, rich, aromatic flavor—it is the very taste of this dish. Through the long simmer is where all the magic lies: the fork-tender ribs and the reduced sauce.
How to Braise—Braising is an art: it allows one to find the exact harmony of temperatures, timing, and ingredients—the meat has to get tender, vegetables have to come out al dente, and flavors are incorporated together. Tips for simmering, among which keeping gentle steady heat, and techniques for improving the sauce do play an important part in success.
Serving Suggestions
The serving of this dish is as much about presentation as it is about taste. Resting the ribs on a bed of mashed potatoes offers a great, classic pairing, and serving fresh bread will allow your customers to mop up the sauce on their plates. Garnishing the meal with fresh herbs atop the ribs will take it from being food to being an eloquent dining experience.
Wine Pairing and the choice of wine to be served with the meal is just as important as the wine that went into cooking it. A wine that would enhance the taste over the rich, luscious sauce of the braised ribs will complement and reach a maximum of that meal such that each bite starts to take on a taste adventure. Further in, this part would supplement the detailed steps of the outline such that each stage is put down to the point of preparation, cooking, and serving so that the reader is taken through each stage to make sure the result is a successful dish.
All in all, making these Easy Savory Short Ribs Braised in Red Wine is more of a taste adventure, tradition, and joy of cooking. Besides, this plate offers a gourmet course every time it is on your table, promising warmth and flavor. Serve the Short Ribs Braised in Red Wine when you know for sure that the company at your home will enjoy their meal; where every bite is not just for savoring food on the taste buds, but it rather epitomizes quality in its ingredients being served to techniques sworn to be tried and true, to love of cooking.
Do you like this recipe? Try this easy Chile Verde Sheet Pan Steak Fajitas
Short Ribs Braised in Red Wine
Equipment
- 1 Dutch Oven
- 1 Sheet Pan
Ingredients
- 6 cups beef stock
- 5-7 beef short ribs
- Kosher salt
- Freshly ground black pepper
- 4 sprigs of thyme
- olive oil
- 1 leek cleaned and diced
- 2 medium onions chopped and diced
- 6 stocks of celery chopped
- 2 carrots chopped
- 3 garlic cloves chopped
- 3 whole garlic cloves
- 2 tablespoons tomato paste
- 1 bottle of dry red wine
- 8 oz button or crimi mushrooms Optional
Instructions
- Preheat your oven to 425 degrees Make sure you have the center rack ready to go.
- Line a sheet pan with aluminum foil and evenly place short ribs on pan. Brush each rib with olive oil and season with salt and pepper.
- Place ribs on the center rack of the oven and roast for 25 minutes They should brown, cutting out a skillet browning step.
- Using a large Dutch oven, heat olive oil on medium heat with 3 cloves of garlic, stirring frequently. Once the oil is hot and garlic is brown, remove garlic. Add chopped carrots, onions, leeks, and celery for about 15 minutes, until soft and veggies start to brown, add the mushrooms at this point. Stir in tomato paste and chopped garlic and cook for a minute, until softened and tomato paste cooks and mixes in with the veg. Warming the whole garlic cloves in the oil, helps flavor the oil for cooking the vegetables.
- Add an entire bottle of your favorite red wine to the pot and bring to a boil.
- Reduce the heat and simmer for about 10 minutes, allowing the wine to reduce. Add the stock, thyme, 1 tablespoon kosher salt, and 1 ½-2 teaspoons of black pepper.
- Transfer the ribs to the pot and bring them back to a boil.
- Cover with the lid and cook for an hour, uncovering and cooking for an additional hour, allowing the meat to get extremely tender.
- Take the short ribs out of the pot and set them aside. Remove the thyme and bones that have separated and are loose. Uncover and simmer, allowing the red wine to thicken a little bit. As it simmers, remove some of the fat with a spoon. After about 20 minutes, put the ribs back in the pot for 5 more minutes to rewarm. Serve ribs and vegetables on a heap of mashed potatoes with some fresh bread to soak up the sauce.
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