There’s something truly comforting about slow-cooked dishes that fill your home with mouthwatering aromas, especially on a chilly evening. One of my favorite go-to recipes for such occasions is Red Wine Braised Short Ribs. Tender, succulent meat infused with the rich flavors of red wine, aromatic herbs, and savory broth – it’s a dish that never fails to impress. Today, we are excited to share our recipe for this classic comfort food that’s sure to become a staple in your culinary repertoire.
Ingredients:
- 4 pounds of English cut short ribs
- 2 sprigs of fresh rosemary
- 4 cloves of garlic, minced
- 1 onion, diced
- 2 tablespoons of tomato paste
- 1 cup of red wine (such as Cabernet Sauvignon or Merlot)
- 2 cups of beef broth
- 1 bay leaf
- Salt and pepper to taste
- Olive oil
The secret to achieving melt-in-your-mouth short ribs lies in the slow braising process, which transforms tough cuts of meat into tender perfection. To start, we sear the short ribs in a Dutch oven until they develop a beautiful crust, locking in their juices and flavour. Then, we sauté onions and garlic until fragrant, adding depth and complexity to the dish.
Next comes the star ingredient: red wine. I recommend using a full-bodied red like a Cabernet Sauvignon or Merlot (our in-house favourite for braising is Toro Bravo Tempranillo Merlot) as it lends a robust flavour and richness to the braising liquid. As the wine simmers with the ribs, it imparts its complex notes, resulting in a sauce that’s both luxurious and deeply flavourful.
Instructions:
- Preheat your oven to 325°F (163°C).
- Season the short ribs generously with salt and pepper.
- Heat a Dutch oven over medium-high heat and add a drizzle of olive oil. Once hot, sear the short ribs in batches until browned on all sides. This will take about 3-4 minutes per side. Remove the ribs and set them aside.
- In the same pot, add a bit more olive oil if needed, then sauté the diced onion until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Stir in the tomato paste and cook for 2 minutes, allowing it to caramelize slightly.
- Pour in the red wine and scrape up any browned bits from the bottom of the pot with a wooden spoon. Let the wine simmer for 5 minutes to reduce slightly.
- Return the short ribs to the pot and add the beef broth. Make sure the liquid covers the ribs by at least halfway. If needed, add more broth.
- Add the sprigs of rosemary and the bay leaf to the pot. Bring the liquid to a simmer.
- Cover the Dutch oven with a lid and transfer it to the preheated oven. Braise the short ribs for 2.5 to 3 hours, or until the meat is fork-tender and falling off the bone.
- Once done, remove the pot from the oven and let it cool slightly. Skim off any excess fat from the surface of the braising liquid.
- 11. Serve the short ribs hot, accompanied by your favourite sides like mashed potatoes, roasted vegetables, or creamy polenta. Spoon some of the rich braising liquid over the ribs before serving.
After a few hours in the oven, the short ribs emerge fork-tender and falling off the bone, ready to be enjoyed with your favorite sides. Whether you opt for creamy mashed potatoes, roasted vegetables, or buttery polenta, the rich braising liquid serves as the perfect accompaniment, tying the meal together with its velvety texture and savoury taste.
With just a few simple ingredients and a bit of patience, you can create a culinary masterpiece that’s sure to impress. So, the next time you’re craving a hearty, satisfying dish, give this recipe a try.
