Red Wine-Braised Short Ribs

Weeknight Dinners

Girlllllll…

I’ve been feasting my eyes on this recipe since coming across it on Bon Appétit. It’s just so pretty!! It was high time I feast my lips.

The funny thing is, I’m not much of a beef eater lol. I had one bowl of these short ribs and was quickly satisfied…the flavors are so rich and hearty. I plated these pups over truffle mashed potatoes, and…c’mon. The red wine, the truffle, the meat falling off the bone…OH MY.

This dish looks gorgeous and impressive, but isn’t actually much work at all! The Dutch oven does 90% of the work for you. I’d recommend this for a holiday dinner or anytime you want to spoil a group with not too much effort. This recipe feeds about 3 people, so consider doubling it if you’re serving more.

Can I also say, it tastes EVEN better the next day. You’ll have to cook it down again over the stovetop (the fats will solidify in the fridge), but those flavors will be even more beautifully melded together on day two.

This recipe is adapted from both Bon Appétit and Butter Be Ready. The latter recipe was helpful for paring this recipe down to a serving suitable for two.


What You’re In For:

A rich, woody red wine sauce and fall-off-the-bone tender rib meat that has those perfectly crisped edges we all love. A meal that looks intimidating (I admired the recipe from afar for weeks before cooking it), but isn’t difficult at all!

A perfect savory meal for fall as the evenings get chilly.

Effort Level: 6/10 — Really 5/10, because chopping the vegetables is the majority of the work here. But will add 1 point for the time involved…can’t just throw this one together.
Deliciousness Level: 8/10 — You might rate it even higher if you really love meat!


What You’ll Need:

Ingredients:

  • 2–3 lbs beef short ribs
  • salt, to taste
  • coarsely ground black pepper, to taste
  • 2 tablespoons vegetable oil
  • 2 tablespoons unsalted butter
  • 1 large shallot, finely chopped
  • 1/2 stalk celery, finely chopped
  • 2 medium carrots, peeled and chopped
  • garlic cloves, minced
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 1 teaspoon ground ginger
  • 1 tablespoon tomato paste
  • 1 tablespoon all purpose flour
  • 1 1/2 cups dry red wine, such Merlot or Cabernet Sauvignon
  • 3 tablespoons packed brown sugar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon chipotle powder
  • 1/2 teaspoon allspice
  • 2 1/2 cups quality beef broth
  • bay leaves

Instructions:

  1. Marinate the short ribs:
    • Generally season your short ribs with salt and pepper all over.
    • Refrigerate them for at least 1 hour.
  2. Sear the short ribs:
    • First, preheat your oven to 300° Fahrenheit.
    • Heat 2 tablespoons vegetable oil on medium-high heat in a large Dutch oven.
    • Sear the marinated short ribs on all sides until browned and crisp, ~3-5 minutes per side. Set ribs aside on a plate.
    • Tip: I browned mine in batches since my short ribs were larger in size. You don’t want them to touch in the pan.
  3. Cook down the vegetables:
    • Add 2 tablespoons unsalted butter to the pot and allow to melt.
    • Add the following and sauté until fragrant (~5 minutes):
      • 1 shallot
      • 3 celery hearts
      • 1 medium carrot
      • 4 garlic cloves
      • 4 sprigs fresh thyme
      • 2 sprigs fresh rosemary
      • 1 teaspoon ginger
    • Stir in 1 tablespoon tomato paste and 2 tablespoons all purpose flour. Cook for ~3 minutes until well combined and deep red, stirring constantly. 
  4. Deglaze the pot:
    • That is a fancy word for scoop up all those good brown bits at the bottom of the pan! 😉
    • Add 1 1/2 cups dry red wine (I used Cabernet Sauvignon), which will loosen things up down there. Scrape up any stubborn bits with a wooden spoon.
  5. Simmer your mixture:
    • Stir in 3 tablespoons brown sugar and bring mixture to a simmer. Continue simmering for ~5 minutes.
  6. Continue to simmer and stir in the final seasonings:
    • 1/2 teaspoon smoked paprika
    • 1/2 teaspoon ground chipotle chili pepper
    • 1/2 teaspoon allspice
  7. Prepare the final mixture:
    • Add the seared short ribs, 2 1/2 cups beef broth, and 4 bay leaves. Make sure the short ribs are fully covered by the liquid.
    • Cover Dutch oven with lid.
  8. Braise the short ribs:
    • Remove Dutch oven from heat and transfer to your preheated oven.
    • Allow short ribs to braise for at least two hours — until they’re falling off the bone!


Enjoy! ♥

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