how to make RED WINE BRAISED SHORT RIBS

red wine

🥗Healthier: non-alcoholic red wine

💰Cheaper: beef broth

Non-alcoholic red wine maintains similar flavors without alcohol.

beef short ribs

🥗Healthier: pork ribs

💰Cheaper: chuck roast

Chuck roast is more affordable and can be braised similarly.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon cubes

Vegetable broth is lower in calories and can be homemade.

Start by discussing the short ribs and their various cuts, deciding to use boneless short ribs for this recipe.

Dry brine the short ribs with salt for at least 2 hours, preferably overnight, to enhance moisture retention during cooking.

Pat the short ribs dry and coat them in olive oil and black pepper.

Dice 2 carrots, 2 celery stalks, 1 onion, and garlic into medium-small pieces.

Add a bay leaf, rosemary, thyme, and a bit of tomato paste to the diced vegetables for flavor.

Prepare a bottle of red wine, choosing a fruity wine with good structure, and taste it to ensure it's drinkable.

Gather beef stock and flour to dredge the short ribs, which will help with browning and thickening the sauce.

Dredge the short ribs in flour after seasoning them with pepper.

Heat a Dutch oven on the stove and preheat the oven to 350°F.

Sear the short ribs in the Dutch oven until browned on all sides, about 3-4 minutes per side, then remove them from the pot.

Add the diced vegetables to the pot and sauté until softened, about 5 minutes.

Stir in the garlic, bay leaf, rosemary, thyme, and tomato paste, cooking for 1 minute until fragrant.

Pour in the red wine, scraping up any browned bits from the bottom of the pot.

Add beef stock and return the short ribs to the pot, ensuring they are submerged.

Bring to a simmer, cover, and transfer the pot to the oven to braise for 2.5 hours without checking.

After 2.5 hours, remove the pot from the oven and pick out the bay leaf and herbs.

Skim off excess fat from the top of the braising liquid.

Shred the short ribs and mix them with some of the braising liquid and vegetables for storage.

Finish the sauce by whisking in a few knobs of butter for richness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens