Braised Beef Short Ribs in Red Wine
Tender beef short ribs braised in a rich red wine sauce with aromatic vegetables and herbs. This dish benefits from slow cooking, allowing the beef to become incredibly tender and infused with the rich flavors of the wine and herbs. Serve with creamy mashed potatoes or crusty bread to soak up the delightful sauce.
- Total
- 3 hr 35 min
- Serves
- 3
- Level
- Everyday
Created with Pantry Bliss
Ingredients
3 servings
For the Braised Beef Short Ribs
- 1 kilogram Beef short ribs, trimmed and cut into individual ribs
- 1 large Carrot, diced
- 1 large Celery, diced
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 500 milliliters Red wine, preferably a dry variety like Cabernet Sauvignon or Merlot
- 500 milliliters Beef stock, or use homemade if possible
- 2 sprigs Thyme, fresh
- 1 Bay leaf, dried
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil, for browning the meat
- 1 tablespoon Butter, optional, for finish
For the Braised Beef Short Ribs
- 1 kilogram Beef short ribs, trimmed and cut into individual ribs
- 1 large Carrot, diced
- 1 large Celery, diced
- 1 medium Onion, diced
- 4 cloves Garlic, minced
- 500 milliliters Red wine, preferably a dry variety like Cabernet Sauvignon or Merlot
- 500 milliliters Beef stock, or use homemade if possible
- 2 sprigs Thyme, fresh
- 1 Bay leaf, dried
- to taste Salt
- to taste Black pepper
- 2 tablespoons Olive oil, for browning the meat
- 1 tablespoon Butter, optional, for finish
- Prep
- 15 min
- Cook
- 2 hr 30 min
- Rest
- 10 min
About this recipe
The classic technique of braising, especially with beef, draws inspiration from French culinary traditions. This recipe takes cues from coq au vin, substituting beef as the star, incorporating rich red wine and aromatic vegetables, creating an unforgettable dish that is perfect for gatherings or a comforting family meal.
Method
-
Step 1: Prepare the Ingredients
Trim excess fat from the beef short ribs and cut into individual ribs. Dice the carrot, celery, and onion. Mince the garlic.
-
Step 2: Brown the Short Ribs
Heat the olive oil in a large heavy-based pot or Dutch oven over medium-high heat. Season the short ribs generously with salt and black pepper. Place the ribs in the pot and sear them on all sides until browned (about 3-4 minutes per side). Do this in batches if necessary to avoid overcrowding. Once browned, remove the ribs from the pot and set them aside.
Avoid burning the ribs by ensuring the heat is not too high. Don’t overcrowd the pot; it’s important to have space between the ribs for even browning. -
Step 3: Sauté the Vegetables
In the same pot, reduce heat to medium and add the diced onion, carrot, and celery. Sauté for about 5-7 minutes until the vegetables have softened. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.
Don’t let the garlic burn, as it will turn bitter. Stir frequently. -
Step 4: Deglaze the Pot
Pour in the red wine and use a wooden spoon to scrape up any brown bits from the bottom of the pot (this adds great flavour). Bring to a boil and let it simmer for 5 minutes to reduce slightly.
Ensure wine reaches a gentle boil to enhance the flavours while reducing the alcohol content. -
Step 5: Add Stock and Herbs
Return the browned short ribs to the pot with the sautéed vegetables. Pour in the beef stock and add the thyme and bay leaf. Ensure the liquid nearly covers the ribs. Bring to a boil again.
Make sure the meat is submerged for even cooking, but not too much as it can dilute flavor. -
Step 6: Braise the Ribs
Cover the pot with a lid, reduce the heat to low and let it simmer for 2 hours, or until the short ribs are tender and falling off the bone. Check occasionally and stir gently if necessary.
Ensure the liquid is gently bubbling, not boiling. Adjust heat as needed to maintain a slow simmer. -
Step 7: Finish the Sauce
Once cooked, remove the ribs from the pot. If desired, you can strain the liquid to remove vegetables and herbs, then return it to the pot. Add a tablespoon of butter to enrich the sauce. Simmer until slightly thickened, about 10 minutes.
Avoid over-reducing the sauce, which can lead to a concentrated saltiness. -
Step 8: Serve
Plate the beef short ribs with a generous scoop of sauce over the top. Serve with creamy mashed potatoes or crusty bread on the side to soak up the rich sauce. Garnish with fresh thyme if desired.
Tips
- You can marinate the beef short ribs in red wine, garlic, and herbs overnight for an even richer flavour.
- Serve with creamy mashed potatoes, polenta, or crusty bread to complement the richness of the dish.
- For a touch of sweetness, add a tablespoon of brown sugar to the braising liquid.
- This dish can be made ahead of time and reheated; the flavours will deepen even further.
Equipment
- Large heavy-based pot or Dutch oven
- Wooden spoon
- Chopping board
- Sharp knife
- Measuring cups and spoons
- Bowl for vegetables
Serve it with
Sides
-
Creamy Mashed Potatoes
The creamy texture of the mashed potatoes complements the rich sauce of the short ribs.
-
Crusty Artisan Bread
Bread is perfect for soaking up the flavorsome sauce.
Goes well with
-
Mixed Green Salad with Vinaigrette
A fresh salad adds a nice contrast to the richness of the dish.
-
Chocolate Fondant
A rich dessert like a fondant provides a luxurious finish to the meal.
Drinks
-
Cabernet Sauvignon
This wine pairs well with the flavours of the dish.
-
Sparkling Water with Lemon
A refreshing palate cleanser that balances the meal, suitable for non-drinkers.
Created by a home cook with Pantry Bliss’s AI recipe creator and shared with the community. Always check recipes for allergens and cook food to safe temperatures.
