“Red Wine Braised Beef Short Ribs”

Happy New Year 2023! Last weekend I teased with a snapshot of these Red Wine Braised Beef Short Ribs on Instagram and Pinterest. Internet and wi-fi issues have kept me from posting before now. Most relevant, beef short ribs are the best excuse I know of for digging out your large Dutch oven. Mouth-watering, fall-apart, melt-in-your-mouth tender beef awaits.

That said, shall we talk about the sauce? Featuring your favorite dry red wine (cook with what you drink) and beef stock with fresh vegetables, herbs and a bit of sweetness from added balsamic vinegar. Bet, I can guess what’s for dinner this weekend. Drink the rest of the Cabernet Sauvignon you used in the recipe. FYI don’t forget the mashed potatoes.

Red Wine Braised Beef Short Ribs

Beef short ribs were one of my dad’s favorite meals. Mom could easily make short ribs during the week since she was a stay-at-home mom. Lucky us… Dad was not too keen on cooking with wine back then, so mom figured out her own recipe. I’ll be sharing this recipe at a later time.

However, when I began to prepare meals on a more regular basis and of age, wine was and had evolved in my cooking and dad loved it. My recipe has evolved into what this recipe is today. This short rib recipe is hands down one of my favorites and have no doubt you’re going to love it too.

Red Wine Braised Beef Short Ribs

You start this recipe by gathering all your ingredients. This helps you stay organized and ensures you have everything needed. Nothing worse than having a missing ingredient.

Mix your flour, salt and pepper while your Dutch oven containing olive oil is heating. Coat ribs with flour mixture on all sides and discard any extra. When oil is heated, brown short ribs on all sides including cut ends. It helps to work in batches here and place browned ribs on a plate until all meat has been browned. Note: Browning will take 20 to 25 minutes.

Red Wine Braised Beef Short Ribs

Next, vegetables are added to Dutch oven, stirring occasionally as the veggies soften. Stir in tomato paste, garlic, and coriander, cooking a minute. Add in red wine, beef stock, and vinegar, scraping up flavorful brown bits on bottom and sides of pot. Nestle short ribs meat-side down in wine mixture and add in herbs.

Cover and cook at 300 degrees for 2 1/2 hour to 3 hours or until meat is tender. Check for tenderness at 2 1/2 hours and not before. The long, slow braise is where the tenderness of the beef hails from.

Red Wine Braised Beef Short Ribs

Once your short ribs come from the oven, it’s important you simmer the ribs to reduce and thicken the gravy. This only takes about 15 minutes so, now you can prepare your mashed potatoes for serving these delectable short ribs. The red wine gives the gravy a depth of flavor nothing else can yet if you want to omit wine use more beef stock instead. Flavor profile will be different yet just as delicious.

Highly recommended you serve these short ribs for family dinners or impressing your friends. Everyone will feel like they’re eating at a high-end restaurant. Beginning prep to oven will take about 1 to 1 1/2 hours and so worth the effort. Now it’s hands off and you can begin prepping side dishes like mashed potatoes, vegetable or salad. I suggest keeping this recipe in your favorites file because this is a repeat offender. Enjoy! Leave me a message if you make this recipe.

Red Wine Braised Beef Short Ribs

 

Red Wine Braised Beef Short Ribs

4 pounds bone-in beef short ribs

1/3 cup all-purpose flour

2 t. kosher salt, to taste

1 t. freshly ground black pepper, to taste

3 T. olive oil

2 leeks, white only, green discarded, split lengthwise, rinsed, and sliced

2 celery ribs, chopped

2 large carrots, large chopped

3 T. tomato paste (from tube)

4 large garlic cloves, minced

1 t. ground coriander

2 cups dry red wine (cabernet sauvignon)

2 cups low-sodium beef stock

2 T. balsamic vinegar

2 sprigs fresh thyme

1 sprig fresh rosemary

2 bay leaves

Mashed Potatoes, for serving

 

Heat oven to 300 degrees. In a large 6-quart Dutch oven, heat olive oil over medium-high heat. Meanwhile, using a shallow dish, combine flour salt and pepper. Dredge short ribs into flour mixture on all sides. Shake off excess flour.

Working in batches, add in ribs but not crowding. Brown on all sides until evenly browned. Remove ribs to platter until all pieces have been browned and set aside. This will take about 20 to 25 minutes. Remove all but 3 T. excess fat in Dutch oven.

Reduce heat to medium and stir in leeks, celery, and carrots, cooking, stirring occasionally and begin to soften, about 7 minutes.

Stir in tomato paste, garlic and coriander and cook until fragrant, about 1 minute. Pour in red wine, beef stock, and balsamic vinegar, scraping up any browned bits from bottom of Dutch oven. Stir in thyme, rosemary, and bay leaves. Adjust salt and pepper if needed.

Nestle short ribs meat-side down in liquid and bring to boil. Stir and cover with lid then place Dutch oven in preheated oven and cook for 2 ½ to 3 hours until beef is tender.

Remove short ribs from oven and set aside. Let ribs rest for 15 minutes. Scrape off fat that has risen to the top and discarding thyme, rosemary and bay leaves.

Return Dutch oven to medium heat and warm uncovered for 15 minutes until gravy reduces and thickens.

Serve the short ribs and gravy over mashed potatoes.

 

Makes about 6 servings.