Red Wine Braised Short Ribs is a labor of love, you will need many hours to cook this dish, but it is well worth the wait.
For this recipe, in addition to the short ribs, you will need carrots, celery, onion, garlic and bay leaves for flavor. You will also need a whole bottle of red wine, ideally Cabernet Sauvignon and some beef stock. These flavors combined make for a rich and tasty dish, an ideal dinner for two.
When buying your short ribs you should look for those that are about 3 inches long. You can ask your butcher to cut them down in size if need be.
As you can see, I served my red wine braised short ribs with mashed potatoes. This combo is utterly divine and highly recommended. I added lots of butter and a touch of cream to my potatoes giving them that rich suppleness which serves oh so well as a sponge for the sauce.
Red Wine Braised Short Ribs is a very filing dish. I was full after just two ribs, but nonetheless, I kept going. This dish is just too tasty to walk away from. A glass of red is what’s needed with this dish, something equally as full-bodied as the wine in the recipe.
As I mentioned, this recipe is a dinner for two, and therefore an ideal date night dish. Valentine’s Day is around the corner, but it’s on a week day this year. Never fear though, you can make this during the weekend and reheat on Valentine’s Day.
Do not be deterred by the amount of time it takes to make Red Wine Braised Short Ribs, most of the time is in the cooking. Just take your time, follow the instructions, and the result will be a truly tasty dish for you and bae.
Red Wine Braised Short Ribs
Ingredients
- 2 lb beef short ribs
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tbsp unsalted butter
- 2 tsp olive oil
- 3 carrots cut into large batons
- 3 celery sticks sliced 2 inch thick
- 1 large onion diced
- 2 cloves garlic peeled and smashed
- 1 bottle cabernet sauvignon
- 2 bay leaves
- 2 cups beef stock
Equipment & Utensils
- Ovenproof Dutch pot
Instructions
- Cut away any excess fat from short ribs.
- Wash thoroughly to remove bone dust, then pat dry with paper towels - remove as much moisture as you can.
- Season short ribs with salt and pepper.
- Heat butter and oil in dutch pot on high heat and once most of the butter has melted place as many short ribs in the pot as you can and brown on all sides.
- Do not overcrowd the pot, you will likely have to brown the short ribs in two batches.
- Once all are browned set aside.
- Add carrots, celery, onion and garlic to the pot and cook until flavors release, making sure to lift off the brown bits at the bottom of the pot.
- Carefully add the entire bottle of wine, stirring to combine ingredients, then add bay leaves.
- Continue to cook on a medium-high heat until wine reduces to approx. 2 cups.
- Add beef stock and short ribs and combine, then cover pot and place in a preheated oven at 350 and allow to cook until you are able to easily pull away a piece of meat with a fork (approx. 3 hours). Check progress regularly every 45 mins.
- When cooked, remove from oven and carefully remove short ribs and set them aside, then pour sauce through a sieve, reserving the sauce.
- Discard contents in sieve and return ribs and sauce to pot.
- Serve when ready.
