These Red Wine Braised Short Ribs are cozy and comforting. Beef short ribs fall off the bone after being braised in a savory red wine sauce. Simpler than you think, this dinner is a classic!
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Red Wine Braised Short Ribs: a quintessentially cozy meal that’s just thing to serve when you’re craving something comforting. Exquisitely tender and remarkably tasty, this recipe features beef short ribs that are simmered in a savory red wine sauce.
Read on to learn how to make this amazing meal!
How To Braise
Braising is an age old cooking technique which involves cooking meat, or any ingredient for that matter, in liquid. Technically, two types of heat are used when braising: dry heat and wet heat.
- Dry heat. You’ll first brown the meat in fat, whether it be olive oil, butter, or rendered fat. This offers a golden exterior that also adds lots of flavor.
- Wet heat. The browned meat will then be gently simmered in liquid along with other ingredients and aromatics.
How To Make Braised Short Ribs
These red wine braised short ribs are relatively simple to make! Beef short ribs are browned in oil, followed by a various aromatics which offer flavor and delicious aroma. The ingredients are then topped with liquid, which can vary based on the type of recipe you’re making. Liquids such as wine, beer, cider, and even thicker ingredients such as coconut milk or heavy cream can be used with this cooking method.
Ingredients For Red Wine Braised Short Ribs
- Beef Short Ribs
- Salt and Pepper
- Olive Oil
- Carrots
- Onion
- Garlic
- Red Wine
- Beef Stock
- Bay leaves
- Fresh Thyme
Steps To Make Red Wine Braised Short Ribs
- Brown short ribs that have been seasoned with salt and pepper in oil until golden brown and seared on all sides. Remove from pan and set aside.
- Add carrots, onion, and garlic to the pan, sautéing until fragrant. Add short ribs back to pan.
- Add wine and beef stock to the pan along with fresh thyme and bay leaves. Bring to a simmer.
- Place in oven and cook until short ribs are tender and fall off the bone.
What To Serve With Red Wine Braised Short Ribs
The short ribs are delicious served over a bed of mashed potatoes, mashed cauliflower, polenta, or even grains like wild rice. Pasta would also be a delicious option, too! A few of my favorite items to serve with these braised short ribs:
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Red Wine Braised Short Ribs
Equipment
- Large Dutch Oven
Ingredients
- 4 1/2 lbs beef short ribs
- 2 tsp salt
- 1 Tbsp freshly cracked pepper
- 2 Tbsp olive oil
- 2 carrots, peeled and chopped
- 2 yellow onions, sliced
- 2 cloves garlic, minced
- 750 ml bottle dry red wine, such as Côte du Rhône
- 1 cup beef stock
- 2 bay leaves
- 5 sprigs fresh thyme
Instructions
- Set a large dutch oven over medium heat, swirling olive oil on the bottom.
- Season the short ribs with salt and pepper. Transfer to dutch oven, browning short ribs on all sides. You'll likely need to do this in batches, and it should take about 10 minutes. Remove browned short ribs from the pan and set aside on a plate.
- Add chopped carrot, sliced onion, and minced garlic to the pan. Saute until fragrant, about 4 minutes. Return short ribs to the pan and pour in the wine and beef stock. Add bay leaves and thyme, tucking them into the liquid. Bring the mixture to a simmer.
- Remove from heat, add the lid to the dutch oven, and move to a 325 degree oven fror 2 1/2 hours, or until the ribs are tender and falling away from the bone easily.
- Serve braised short ribs with mashed potatoes and roasted vegetables.
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